Whole Grain or Not Apple Buttermilk Muffins
Wholesome meets irresistible in these *Whole Grain or Not Apple Buttermilk Muffins*, a versatile treat perfect for breakfast or as a mid-day snack. Made with your choice of whole wheat or all-purpose flour, these muffins gain their moist, tender texture from buttermilk and a natural sweetness from diced apples, honey, and brown sugar. Speckled with hearty oats and kissed with warm cinnamon, each bite is bursting with comforting fall flavors. Add a buttery crunch with optional chopped nuts, and elevate the presentation with a sprinkle of coarse sugar on top. Ready in just 35 minutes, these muffins are as simple to prepare as they are delicious. Whether you’re a whole-grain enthusiast or prefer a classic take, this recipe guarantees a batch of muffins that are light, flavorful, and endlessly satisfying. Perfect for meal prep, these muffins can be stored to enjoy throughout the week, ensuring your mornings are always deliciously nourished.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour (or all-purpose flour)
- 0.5 cups Old-fashioned rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Kosher salt
- 0.25 cups Unsalted butter, melted and cooled
- 1 cup Buttermilk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cups Brown sugar, packed
- 2 tablespoons Honey or maple syrup
- 1 unit Apple, peeled, cored, and finely diced
- 0.25 cups Chopped nuts (optional, e.g., walnuts or pecans)
- 1 tablespoon Coarse sugar for sprinkling (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, vanilla extract, brown sugar, and honey (or maple syrup) until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should look slightly lumpy.
Fold in the diced apple and optional chopped nuts with a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving if desired.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
