Fall Breakfast or Snack: Apple Muffins

We are obsessed with apples at my house this time of year (Honey Crisps are one of my favorite varieties). I have been searching for an Apple Muffin recipe for the past week or so, and since I have been so busy with my upcoming cookbook and television appearances, I decided to adapt this one from King Arthur Flour. I love that this recipe includes nonfat buttermilk, and perhaps that’s why they are so moist. These make a great breakfast, dessert or after-school snack, and OMG did my kids love them!

Apple Muffins

Cook Time:

30 minutes

Prep Times:

15 minutes


12 servings


1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup butter, room temperature
1/2 cup granulated sugar
3/4 cup packed dark brown sugar, divided
1 large egg, lightly beaten
1 cup (8 ounces) nonfat buttermilk
2 large apples, peeled, cored, and coarsely chopped


1. Preheat the oven to 375°F. Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.

2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apples.

3. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.

20 thoughts on “Fall Breakfast or Snack: Apple Muffins”

  1. looks delicious! i am posting my pumpkin apple muffin recipe tomorrow. love apples in a muffin! do you ever use whole wheat pastry flour? can you tell a difference?

  2. I’ve also been baking lots n lots of muffins since morning and got like 10 pounds of apples yesterday and made some fruit leather n I still have left. Guess I’ll make some apple muffins too. Trying your recipe now as they look delicious!
    Would let you know how it went.

  3. LOVE, LOVE, LOVE these Alison!! Love muffins anyway but love them even more when made w/good ingredients like the whole wheat flour (i use WW Pastry) and buttermilk – awesome!

  4. apple muffins look great..as i live/work in the west of england u k ….please could you explain what non-dairy buttermilk is…..could i use lowfat[2%] yogurt or even soya yogurt or real dairy buttermilk…thank you

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