Give your breakfast routine a makeover with these apple buttermilk muffins, blending tartness from fresh apples and warmth from cinnamon for a tasty treat.
2 cups all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 large egg
2 medium apples
1/2 cup walnuts, chopped
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan or line with paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt until just mixed.
In another bowl, combine the buttermilk, vegetable oil, vanilla, and eggs. Whisk until the eggs are incorporated.
Stir the buttermilk mixture into the flour and stir until just moistened (do not overmix!).
Peel, core, and dice the apples. Fold the apples and walnuts into the batter.
Spoon the batter into the muffin cups, filling them no more than 3/4 full.
Mix together the sugar and cinnamon. Sprinkle over the tops of the muffin batter.
Place the pan in the oven and bake at 400 degrees F for 25 minutes or until the muffins test done with a toothpick (toothpick inserted in the middle should come out clean).
Remove the pan from the oven and immediately remove the muffins to a cooling rack.
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