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Apple Buttermilk Muffins
These tender apple muffins are spiced with cinnamon and nutmeg.
About This Recipe
| Yield: | 24 muffins |
| Active time: | 20 minutes |
| Total time: | 45 minutes |
| Special equipment: | 2 12-cup muffin tins |
| This recipe appears in: | Wake and Bake: Apple Buttermilk Muffins |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 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
Procedures
-
1
Preheat oven to 350°F. Grease muffin cups.
-
2
Whisk together flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
-
3
In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla.
-
4
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.
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5
Gently fold in apples. Pour batter into muffin cups, filling them 2/3 full.
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6
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.

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