Buttermilk Apple Spice Muffins are loaded with fresh apple chunks, the perfect amount of cinnamon spice flavor and super moist. This easy muffin recipe will be enjoyed all year long!
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We are slightly obsessed with muffins aka "moon muffins" (thanks Mickey Mouse) in our home! Breakfast, after school snack, "i'm still hungry" after dinner snack are all the perfect times for a individual, flavor packed, made from scratch muffin and Buttermilk Apples Spice Muffins are hard to beat.
After a few test runs of this recipe, they kept getting better and they are finally perfected. The Best Buttermilk Apples Spice Muffins are super moist, thanks to the buttermilk, have the perfect of cinnamon and ginger spice and the most delicious apple crunch.
Buttermilk Apple Spice Muffins are a favorite in our home along with these delicious Banana Nut Muffins and Lemon Blueberry Muffins.
Ingredients
Flour
Baking Soda
Cinnamon
Ginger
Unsalted Butter
Granulated Sugar
Eggs
Buttermilk
Honeycrisp Apples, Peeled + Diced
Step-by-Step Ingredients
- 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!
Tips and FAQS To Make The Best Apple Muffins
Don't Over Mix
During the baking process, make sure not to over mix your batter and adding apples to the batter can be tricky. The best way to incorporate the apples is to fold (or mix) them into the dry ingredients before adding it into the butter and egg mixture. Folding the apples into the dry ingredients will ensure that all the apples get evenly distributed throughout the batter and won't separate once they are added in.
Homemade Buttermilk
If you don't have buttermilk at home, you can make your own! 1 cup of whole milk + 1 tablespoon lemon juice, stir and let it sit for 5 minutes!
How To Store Muffins
Once the muffins are cooled, store them in an airtight container for up to 3 days. If you want to save them for longer, you can freeze them in an airtight container or zip lock bag for up to 3 months.
I would not recommend it! The buttermilk is what will create a reaction to the baking soda and you need the acid from the buttermilk.
Absolutely! These are great to keep in the freezer and take out when you are needing a quick breakfast. Freeze them in an airtight container or zip lock bag for up to 3 months.
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The Best Buttermilk Apple Spice Muffins
Ingredients
- 2 ½ Cups All Purpose Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Salt
- ½ Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 3 Eggs
- 1 Cup Buttermilk
- 2 Cups Honeycrisp Apples Peeled and Diced
Cinnamon Sugar Topping
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- 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!
Cinnamon Sugar Topping
- Combine the ground cinnamon and granulated sugar and mix to combine; set aside
Nutrition
LC Nelson says
Agree, with other commentor that these are cakelike - lighter than most muffins. Added handful of walnuts, replaced granulated sugar with 1/2c lt brown sugar+1/2c raw cane sugar and used Granny Smith apples. If I didn't have cinnamon sugar already made up, I would use turbinado sugar with the cinnamon for the topping.
Kristen Massad says
I love the addition of the walnuts and the sugar variations!
Thanks for the feedback!
Kristen
Kristen Massad says
We are loving these muffins all year round!
Sara says
My four year old and I made these together. They bake up delicious and moist, and released from the mini muffin cups nicely after they were cool. I was skeptical that the apples could cook enough in the short oven time, but even using mini muffins tins and baking for only 14 minutes the apples came out tender.
My only disappointment was that these are decidedly cakes, not muffins, in both texture and method. I will probably make again when looking for apple cupcakes or experiment with it in cake tins, as the end product is delicious (if you are looking for cake)!
Kristen Massad says
Thank you so much for your feedback and I am so glad you and your daughter loved them! They are definitely a family favorite in our home as well!
austex99 says
Thanks for the recipe! Do you peel the apples first?
kristen massad says
Yes! It is best to peel the apples before dicing! Hope you enjoy the muffins