These moist fruity muffins with butter are great for dessert or a special weekend brunch.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup buttermilk
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups packed brown sugar
- 2 cups diced apples
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
- In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
- In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
- Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 306 mg |
| Sugars | 30 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a keeper! I’ve made these before and they are very good!
I prepared faithfully to recipe except added 1 tsp of cinnamon to the batter and included 1 cup of chopped walnuts. I used 3 chopped small Fuji apples and the result is great, moist muffins.
Good
Soooo yummy! Slight crunch on the topping, light and Fluffy muffin and a bite of fruit. I overfilled the muffin tin as if I was doing a pie. Then gently pressed on and shaped the topping . I used 4 small courtland apples but could’ve done it with 3.
Delicious. Made 48 mini muffins and I cooked them 15 minutes. Only change I added one teaspoon of cinnamon to the batter.
Was in the mood for an apple based cake item plus I had buttermilk to use up. Google led me to this recipe which sounded great. I did add cinnamon to the cake batter as well as crushed walnuts. It made 13 muffins that baked in about 23 minutes. They turned out fantastic. Didn’t stick to my cupcake papers as some had said. I didn’t think they were too sweet either as some complained about.. When I make them again I’ll add more apple and more walnuts and maybe an apple pie spice mixture to the batter. Thanks for sharing your recipe.
Husband bringing home apples everyday for weeks Company planted 70 fruit trees…made pies, tarts,cake.. this is my first at ur muffin recipe…ABSOLUTELY Delicious!!thanx Here is our pear tarts…prize winner .2nd place…yahoo
I like the muffins but a lot of the muffin stick to the paper any way to stop that
AMAZING! I made both full size and mini muffins and they tasted and looked sooo good!
Delicious muffins. Had to sour some milk with lemon juice for the buttermilk and could only find the mini muffin tins, but otherwise followed the recipe exactly and got some perfect, cake-like muffins.
This muffin recipe wasn’t bad, but it wasn’t really good; it was just blah. There was a lot of sugar and butter, but no real taste. I didn’t make the streusel because the muffin was so very sweet, so I added the cinnamon to the batter. I used the amount that was called for in the streusel, and kept increasing the amount of cinnamon, but it was never anything like an apple pie. I won’t be making this again.
First time making this recipe. I doubled it, as I cut up too many apples. This made 3 dozen large muffins. They are scrumptious. The only thing I did that was not in the recipe was, I tossed my apples with 1-2 tbsp of the flour & a generous amount of cinnamon. Tossing the apples in the flour prevents them from sinking to the bottom of your muffins. These are amazing. Thank you for sharing this recipe, they are definitely a keeper recipe.
Delicious! I followed the recipe as written. They baked up beautifully, high and moist. Everyone loved them. Although I found the topping delicious, next time I will halve the amounts as I had more than the muffins could hold.
I love this muffin recipe! Thank you!
Came out great
Kids love them
These. are. amazing. Wished I had made a double batch the first time, so made a 2nd batch a few days later. I added about 25% more apple than what the recipe called for, because I had a lot of apples I wanted to use. I used a variety called Empire, because I had a large bag of them after going apple picking.
half the apples plus extra cinnamon in the batter plus 1/4 cup of walnuts
A great sweet treat! I’d recommend moving your oven rack to a middle or lower position because mine baked really fast. Ended up taking mine out early and they were still cooked more than I would have preferred. I was hesitant to fill the muffin cups up all the way and should have trusted my gut. They turned into giant mutant muffins, still tasted great though.
My family loved these, didn’t make any changes.
Delicious, moist and a hit at our potluck!