Buttermilk Apple Muffins And Glaze Recipes

THE BEST BUTTERMILK APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F and prepare a muffin pan with non stick spray
• In a medium bowl, combine the flour, baking soda, cinnamon, ginger and salt
• Using a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy
• Add in one egg at a time and mix until incorporated
• Add the diced apples into the flour mixture and mix until apples are coated
• With the mixer on low speed, alternate the flour mixture and the buttermilk until all ingredients are combined
• Fill the muffin pan ¾ full
• Sprinkle the top of each muffin batter with Cinnamon Sugar topping
• Bake for 18-20 minutes or until toothpick comes out clean
• Remove from the oven and allow the muffins to cool before removing from the pan
• Enjoy!

APPLE BUTTERMILK MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Grease muffin cups.
• Whisk together flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
• In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla.
• Add 1/2 flour mixture to batter and beat until just combined. Beat in 1/2 cup buttermilk, followed by remaining flour. Beat in final 1/2 cup buttermilk.
• Gently fold in apples. Pour batter into muffin cups, filling them 2/3 full.
• Bake muffins until a cake tester comes out clean, about 25 minutes. Let cool for 5 minutes in pan then remove to a wire rack.

APPLE BUTTERMILK MUFFINS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400. Grease 12 muffin pan cups. In large bowl, mix flour, brown sugar, baking powder, baking soda and salt. In a small bowl with a wire whisk, beat buttermilk, vegetable oil, vanilla extract and egg until well-blended. Stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples and walnuts. Spoon batter into muffin cups. In a cup mix sugar and cinnamon; sprinkle muffins with cinnamon sugar. Bake for 25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm or cool on a wire rack.

MOIST APPLE MUFFINS

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK APPLE MUFFINS

Steps:

• Spray muffin tins with Pam.
• Set aside.
• Combine 1/4 cup brown sugar, pecans and 1/2 tsp cinnamon in a small bowl.
• Set aside.
• Whisk together flour, baking soda, salt and remaining 1/2 tsp cinnamon.
• Set aside.
• Blend remaining 3/4 cup brown sugar, buttermilk, oil, egg and vanilla in a large bowl.
• Add dry ingredients, mixing just until barely blended.
• Add apples and stir to combine.
• Divide batter into 12 miffin tins.
• Sprinkle nut mixture evenly over top of muffins.
• Bake in preheated 325F degree oven for about 20 minutes.

APPLE BUTTERMILK SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.