Name: Cinnamon-Apple Buttermilk Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp baking soda; 3 tsp baking powder; 2 cups granulated sugar; 14 tbsp unsalted butter, at room temperature; 2 large eggs; 3 tsp vanilla extract; 1 cup buttermilk; 2 Granny Smith apples, peeled, cored, and diced

Cinnamon-Apple Buttermilk Muffins

Tender, spiced apple muffins made with buttermilk and a hint of nutmeg—perfect for breakfast or a snack.

Prep10 min

Cook25 min

Total40 min

DifficultyEasy

Servings24

These muffins are a classic American favorite, combining the tang of buttermilk with the sweetness of apples and warm spices. The batter comes together quickly, and the result is a moist, tender crumb that's perfect for any time of day.

Using Granny Smith apples adds a nice tartness that balances the sugar, while the cinnamon and nutmeg give a cozy, aromatic flavor. Whether you serve them warm from the oven or at room temperature, they're sure to disappear fast.

Method

Preheat the oven to 350°F. Grease 24 muffin cups or line them with paper liners.
In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
In a large bowl, beat the sugar and butter together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla extract.
Add half of the flour mixture to the butter mixture and beat until just combined. Beat in half of the buttermilk, then add the remaining flour mixture and beat until just combined. Finally, beat in the remaining buttermilk.
Gently fold the diced apples into the batter with a spatula.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake for about 25 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, then transfer them to a wire rack to cool completely.

💡 Tips

For extra flavor, add a handful of chopped walnuts or pecans to the batter.
If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Inspired by a recipe from Serious Eats

Cinnamon-Apple Buttermilk Muffins

Ingredients

Method

💡 Tips

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