Light, moist, and delicious describe these apple muffins. Perfect muffin for those busy, on-the-
go mornings. These make a wonderful healthy snack, too.
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg or cardamom
3/4 cup packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 cup apple butter or applesauce
1 teaspoon vanilla extract
3/4 cup buttermilk, recipe for homemade buttermilk below
2 medium Gala or Golden Delicious apples, peeled, cored and chopped into 1/4-inch pieces
1/2 cup toasted pecans, optional
Streusel Topping: (Optional)
4 Tablespoons packed brown sugar
1/4 cup toasted chopped pecans, plus one tablespoon
1/2 teaspoon ground cinnamon, plus a little more if you want a more cinnamon-y flavor
Pinch freshly grated nutmeg, optional
2 Tablespoons melted unsalted butter
Makes 12 to 16 muffins, depending on if you use muffin or cupcake tin.
Note: You can omit topping altogether, or you can half the recipe, thus not using as much topping; you can top just with toasted pecans.. The choice is yours.
Note: I have also made these muffins using the 6-capacity cupcake tin. I don't feel as guilty eating one large muffin than two or three smaller ones! I do bake them longer, though.
Note: I often keep powdered buttermilk and make buttermilk according to the directions on the
package. That way I don't have to keep buttermilk on hand or you use the recipe below to make a buttermilk substitute.
1 Tablespoon white vinegar or lemon juice
1 cup milk, minus 1 Tablespoon
P.O. Box 8 Tulsa, OK 74101-0008