Description
These Apple Shortcake Buttermilk Muffins combine tender buttermilk batter with sweet diced apples and a crumbly topping. They bake up moist and flavorful — perfect for breakfast or snack time.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups peeled, diced apples (about 2 medium apples)
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream softened butter with granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Fold in diced apples gently.
7. Spoon batter evenly into muffin cups.
8. In a small bowl, mix brown sugar, flour, and cold butter to create crumb topping. Sprinkle evenly over muffins.
9. Bake for 20-25 minutes until a toothpick inserted comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use tart apples like Granny Smith for balance.
Do not overmix batter to keep muffins tender.
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: apple muffins, buttermilk muffins, breakfast treat, crumb topping