This recipe is a household favorite, especially during the fall. The combination of apple, cinnamon, and nutmeg blend well in this tasty treat. These muffins are versatile. They are not just for breakfast. You can use them as dessert, lunch box snack, coffee break or any time of the day.
|All-purpose flour||2 cups||480 ml|
|Unsalted butter||½ cup||120 ml|
|Canola oil||¼ cup||60 ml|
|Baking soda||1 ¼ teaspoons||6.25 ml|
|baking powder||4 teaspoons||20 ml|
|Brown sugar||¾ cup||180 ml|
|Buttermilk||1 cup||250 ml|
|Ground cinnamon||½ teaspoon||2.5 ml|
|Nutmeg||1/8 teaspoon||0.625 ml|
|Peeled and chopped apple||2 cups||480 ml|
|Salt||½ teaspoon||2.5 ml|
- Preheat oven to 375 degrees F.
- Prepare a 12-cup muffin pan. Use a nonstick vegetable spray or line the pan with paper muffin cases.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the sugar, and apples until well combined.
- In a medium mixing bowl, beat the egg, butter, milk, and oil until well combined.
- Add the egg mixture to the flour mixture, stirring with a large spoon until well combined.
- Fill muffin cups to about ¾ full.
- Bake in the preheated oven for about 20 minutes or until golden brown. Insert a toothpick in the center of one muffin; if it comes out clean, it is ready if not leave for some minutes and remove from the oven.
- Place on a wire rack to cool off completely.
This recipe yields 12 muffins.
How best to serve the dish?
Serve warm or at room temperature with a cup of tea.
How to store
Store in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them the muffins in foil, then store in the freezer.
How long can it be stored?
Frozen apple muffins can last for 3 months.