- Yield:24 muffins
- Active time: 20 minutes
- Total time:45 minutes
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 cups sugar
- 14 tablespoons unsalted butter, at room temperature
- 2 eggs
- 3 teaspoons vanilla extract
- 1 cup buttermilk
- 2 Granny Smith apples, peeled, cored, and diced
Preheat oven to 350°F. Grease muffin cups.
Whisk together flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla.
Add 1/2 flour mixture to batter and beat until just combined. Beat in 1/2 cup buttermilk, followed by remaining flour. Beat in final 1/2 cup buttermilk.
Gently fold in apples. Pour batter into muffin cups, filling them 2/3 full.
Bake muffins until a cake tester comes out clean, about 25 minutes. Let cool for 5 minutes in pan then remove to a wire rack.