These tender apple muffins are spiced with cinnamon and nutmeg.
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 large 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.
Two 12-cup muffin tins
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 19g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|