Apple Muffins

Moist apple spice muffins topped with brown sugar.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 191kcal

½ cup butter at room temperature
½ cup granulated sugar
¾ cup brown sugar divided
1 large egg at room temperature
1 cup buttermilk at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 ½ cups peeled and cored baking apples chopped in 1/2-inch pieces about 2 medium baking apples

Preheat the oven to 375F. Grease and flour or line 16 standard-sized muffin tin cups. Set aside.
In a large bowl, beat butter, granulated sugar, and 1/4 cup of the brown sugar together until fluffy and well-combined, about 2-3 minutes on medium.
½ cup butter, ½ cup granulated sugar, ¾ cup brown sugar
Add the egg and mix until combined.
1 large egg
Scrape down the sides of the bowl.
Mix in the buttermilk until combined.
1 cup buttermilk
Add the flour, baking powder, baking soda, salt, and spices. Stir in just until incorporated. Don't overmix.
2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice
Stir in the chopped apples.
1 ½ cups peeled and cored baking apples chopped in 1/2-inch pieces
Divide the batter evenly among the prepared muffin cups.
Sprinkle the remaining 1/2 cup brown sugar over the batter.
Bake the muffins for 20-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes.
Remove muffins to a wire cooling rack to finish cooling.

Butter: I use salted butter in this recipe. If you're using unsalted butter, increase the salt to 1/2 teaspoon.
Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
Buttermilk: Regular or low-fat buttermilk is ok. If you don't have buttermilk, you can make a homemade buttermilk substitute.
Flour: To properly measure the flour, weigh it. To get the weights, click on "metric" immediately above the ingredients. You can also sift or stir the flour to break it up. Then lightly spoon into the measuring cup and level. Avoid packing the flour as that will give you dry, dense, or heavy muffins.
Spices: You can substitute 2 teaspoons of apple pie spice for the spices.
Apples: Any baking apple will work in this recipe. Some of the apples that work well are Granny Smith, Jonagold, or Honeycrisp.
Nutrition values are estimates.