Spiced Apple Buttermilk Muffins
Inspired by techniques from Serious Eats.
Soft buttermilk muffins with chunks of tart apple, cinnamon, nutmeg and a cinnamon sugar crust.
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Method
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Equipment
- 12-hole muffin tin
- paper muffin cases
- 2 mixing bowls
- electric hand mixer
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 282 kcal |
| Protein | 4.5 g |
| Carbohydrate | 40.9 g |
| of which sugars | 20.5 g |
| of which free sugars | 17.1 g |
| Fat | 11.4 g |
| of which saturates | 6.9 g |
| Fibre | 1.5 g |
| Salt | 0.79 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 300 g plain flour
- 4.5 g fine sea salt or table salt about ¾ tsp
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp bicarbonate of soda
- 2 tsp baking powder
- 150 g unsalted butter, softened
- 180 g caster sugar
- 2 large eggs
- 2 tsp vanilla
- 240 ml buttermilk
- 2 tart green apples (such as Granny Smith), peeled, cored and diced
Topping
- 25 g granulated sugar about 2 tbsp
- ½ tsp ground cinnamon
- 1
Heat. Heat the oven to 180 °C (160 °C fan) and line the tin with cases.
- 2
Dry. Whisk the flour, salt, cinnamon, nutmeg, bicarbonate of soda and baking powder in a bowl and set aside.
- 3
Cream. Beat the soft butter with the caster sugar for about 3 min until pale and fluffy. Beat in the eggs one by one, then the vanilla.
- 4
Alternate. Beat in half the flour mix on low, then half the buttermilk, then the rest of each; stop as soon as the batter looks smooth.
- 5
Apples. Fold in the diced apple and spoon the batter into the cases until two-thirds full. Stir the topping sugar with its cinnamon and sprinkle a little over each.
- 6
Bake. Bake 24-27 min, until golden and a skewer in the centre comes out clean.
- 7
Cool. Cool 5 min in the tin, then on the rack.
Storage
Keep in an airtight box for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
