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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (95g) Recipe makes 12 servings |
||
| Calories 220 | ||
| Calories from Fat 77 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 309mg | 12% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 32.4g | 10% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 14.6g | ||
| Protein 4.2g | 8% | |
Apple Nut Buttermilk Cinnamon Topped Muffins
By: KITTENCAL
May 19, 2005
These muffins are fantastic, and rise very high when baked! If you prefer a sweeter muffin add in more brown or white sugar. I have even made these in mini loaf pans and they were great! If you like nutmeg just add in 1/2 teaspoon to the flour mixture if desired.
SERVES 12
Ingredients
- 2 cups flour
- 1/2 cup packed light brown sugar (add in more for a sweeter muffin)
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup oil
- 2 teaspoons vanilla
- 1 large egg
- 2 medium apples, peeled, cored and chopped
- 1/2 cup chopped walnuts
- 1/3 cup raisins (optional)
TOPPING
Directions
1
Set oven to 350 degrees.2
Prepare 12 muffin tins with paper liners.3
In a large bowl, mix together flour, brown sugar, baking powder, baking soda and salt.4
In a small bowl, whisk together buttermilk, oil, vanilla and egg until well blended.5
Make a "well" in the middle of the flour mixture and pour in the egg mixture; fold/mix in with a wooden spoon or a spatula JUST until blended (batter will look lumpy).6
Fold in apples, nuts and raisins (if using).7
In a small cup or bowl; mix together the cinnamon and sugar.8
Divide the muffin batter evenly between the muffin tins.9
Sprinkle with sugar/cinnamon mixture.10
Bake for 25 minutes, or until muffins test done.11
Immediately remove from tins.12
Best served warm.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Seasonal > Fall
- Occasion > Brunch
Featured Reviews for This Recipe
From: Claidan
On Oct 22, 2007
Sorry. Followed directions exactly and I didn't like the texture... too mushy and stuck to the muffins wrappers even after I took them out right away. Maybe you can only do in the tins itself? They had a decent flavor, I just wasn't thrilled.
From: Boomette
On Oct 16, 2007
Very outstanding :P I used only 1/4 cup of brown sugar. I didn't want it too sweet and this is perfect. I used pecans instead of walnuts (that's what I had) and no raisins. Thanks Kit 
Made for 123 hit wonders.
From: Redsie
On Sep 9, 2007
These are outstanding muffins! Apple season just started here and had some great apples to make these muffins! Loved everything about these - not too sweet, light tasting and loved the topping!! Added a small piece of apple on each muffin for decoration!! Thanks Kit!!
From: SweetSueAl
On Apr 8, 2006
Yummy, Yummy! I made this recipe for a bake sale (T-Ball is killing me)and of course I had to try one or two before I took them. They are great. I made them 2 days ago and refrigerated them. While they do taste great warm, Kitten, they taste pretty darn good cold too! I doubled the recipe, and used granny smith apples, added about 1/4 cup more sugar for that sweeter muffin. Needless to say,this is another keeper. Thanks Kitten
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