Whole Grain (Or Not) Apple Buttermilk Muffins

Name: Whole Grain (Or Not) Apple Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2 1/2 cups freshly ground soft wheat flour or 2 3/4 cups freshly ground oat flour; 1/2 cup packed brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 cup buttermilk; 1/4 cup vegetable oil or 1/4 cup canola oil; 2 teaspoons vanilla extract; 1 large egg; 2 medium apples (I prefer Granny Smith); 1/2 cup walnuts, chopped; Topping; 1 tablespoon sugar; 1 teaspoon ground cinnamon

Servings: persons

2 2 1/2 cups freshly ground soft wheat flour or 2 3/4 cups freshly ground oat flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup buttermilk
1/4 cup vegetable oil or 1/4 cup canola oil
2 teaspoons vanilla extract
1 large egg
2 medium apples (I prefer Granny Smith)
1/2 cup walnuts, chopped
Topping
1 tablespoon sugar
1 teaspoon ground cinnamon

1
Preheat oven to 400*. In large bowl, mix first 6 ingredients.
2
In a small bowl, with wire whisk or fork, beat buttermilk, vegetable oil,vanilla, and egg until blended; stir into flour mixture just until moistened (batter will be lumpy). Fold in apples and walnuts.
3
In cup,mix sugar and cinnamon. Spoon batter into muffin cups; sprinkle with cinnamon sugar. Bake muffins 25 minute or until they test done.
4
Immediately remove from pan; cool on wire rack. Makes 12 muffins.
5
**Note**.
6
When using freshly ground flour, you generally increase the amount of flour by 1/4 cup for each cup called for in a recipe.
7
I THINK if you are using store bought wheat flour, you can substitute cup for cup.
8
Also, I keep a cinnamon/sugar shaker full in my kitchen and just grab that and sprinkle the tops of the muffins liberally - I think I probably end up using more than the recipe calls for -- .

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 2 1/2 cups freshly ground soft wheat flour or 2 3/4 cups freshly ground oat flour, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Whole Grain (Or Not) Apple Buttermilk Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!