Have these Apple and Cinnamon Muffins ready to eat in less than an hour. 12 - 13 Apple Buttermilk Muffins made with dessert Apples, which keep their chunky shape, and ground Cinnamon, the spice that blends so well with Apples. Have one for breakfast or a midday snack. Leave the skins on for colour and a healthier option.
Adapted from this Triple Chocolate Chip Muffins recipe. These Apple Muffins taste amazingly moist because of the added buttermilk.
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Why You Will Like This Recipe
- No need to buy baking apples, use naturally dessert Apples from your fruit bowl
- All the ingredients come together easily.
- A touch of Cinnamon adds a complementary flavour to the apple.
Ingredients, Notes and Alternatives
This is just an overview of the ingredients I used to make these Apple Muffins with Buttermilk. A full list of ingredients and quantities can be found on the recipe card at the bottom of this post.
- Apples - I used naturally sweet dessert apples for this recipe. approx 280g weight before coring. Keep the skins on for gut health.
- Butter - Unsalted for this recipe. Using it straight from the fridge is fine as it will need to be melted.
- Egg - Unless otherwise stated, I always use medium sized eggs in my recipes
- Buttermilk - Adds lots of moisture. Plain or Vanilla flavoured Yogurt is a good alternative.
- Milk - whole/full fat. You could use Semi skimmed if you wish.
- Flour - I used plain flour for this recipe and always sieved. It also works well using spelt flour.
- Baking powder - This is needed when using Plain/Spelt flour. It also reacts with the Buttermilk to help the muffins rise. Don't forget to sieve it into the flour.
- Cinnamon or to taste - Use an alternative such as Nutmeg, Mixed spice or Star Anise
- Sugar - Prefer to bake with brown sugar as it gives a slight toffee flavour to the mixture.
Step by Step Instructions
Preheat the oven to 180 deg Fan assisted. Place 12 to 13 paper Muffin cases into a muffin tin.
Step 1: Remove the core and pips from the apples, there's no need to peel the skins. Step 2: Chop the apples into small pieces approx ½ cm in size. Leave in a bowl of water to help prevent the apples from oxidising and going brown.
Step3: In a separate bowl, mix together the flour, baking powder, cinnamon, and sugar. If you love cinnamon, add a little more.
Step 4: In a large jug, mix together the melted butter, egg, buttermilk and milk.
Step 5: Pour the liquid mix into the bowl of dry ingredients. Drain the chopped apples, pat dry if needed, and add them too. Mix until well combined.
Step 6: Place equal amounts of batter into the Muffin cases to about ¾ full allowing enough room for the muffins to rise.
Bake the Apple Muffins in the oven for 20 mins or until baked, testing the centre of each muffin with a skewer until it comes out clean.
Recipe Frequently Asked Questions
Baking Times: This recipe yields 13 Apple and Cinnamon Muffins using paper Muffin cases. Adjust the baking times when making larger or smaller muffins.
Nutmeg, Mixed Spice, or Star Anise is a lovely flavour combination for Apples. Some spices have a stronger flavour than others, so add according to taste.
You can use smaller or larger bun/muffin cases. The baking times will differ.
Dessert apples have a naturally sweet flavour and will keep their chunky shape when baked.
Baking apples have a very sharp taste and will bake to mush when stewed. It does not keep its chunky shape when baked. You could use a mix of Dessert and Baking Apples, which is also an ideal mix for making Apple Pies.
Apples will oxidise once they are peeled and chopped. Add them to a bowl of water until needed. You could also squeeze lemon juice over the apples.
A good alternative to Buttermilk is natural plain Yogurt. The acidity in Buttermilk and Yogurt reacts with the Baking Powder, which helps these Muffins rise.
Other Apple Recipes that you may like to try.
I hope you like making this Apple and Cinnamon Muffins Recipe (Apple Buns). Let me know how you get on and if you have any questions please leave a comment below.
Recipe
Apple and Cinnamon Muffins
Equipment
- 1 x 12 holed Muffin Tin plus extra Muffin tin if making more muffins
- 13 paper Muffin cases
Ingredients
- 2 dessert apples approx 280g weight before coring. No need to remove the skins.
- 120 g unsalted butter melted
- 1 egg medium sized
- 175 g buttermilk or plain Yogurt
- 2 tablespoons milk whole/full fat
- 250 g plain flour sieved
- 1 tablespoon baking powder sieved
- ½ teaspoons cinnamon or to taste
- 170 g soft brown sugar
Instructions
- Preheat the oven to 180 deg Fan assisted
- Place 12 to 13 paper Muffin cases into a muffin tin.
- Remove the core and pips from the apples, there's no need to peel. Chop into small pieces approx ½ cm in size or smaller. Leave in a bowl of water to help prevent oxidation.
- Mix together the melted butter, egg, buttermilk and milk into a large jug. Leave to one side.
- In a separate bowl, mix together the flour, baking powder, cinnamon and sugar. If you love cinnamon, add a little more.
- Pour the liquid mix into the bowl of dry ingredients. Drain the apples and add them too. Mix until well combined.
- Place equal amounts of batter into the Muffin cases to about ¾ full allowing for the muffins to rise.
- Bake in the oven for 20 mins or until baked, testing the centre of the Muffins with a skewer until it comes out clean.
Notes
Apples will oxidise once they are peeled and chopped. Add them to a bowl of water until needed. You could also squeeze lemon juice over the apples. Can I substitute Buttermilk for Yogurt?
A good alternative to Buttermilk is natural plain Yogurt. The acidity in Buttermilk and Yogurt reacts with the Baking Powder, which helps these Muffins rise.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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