Apple Muffins

READY IN: 50mins
Recipe by ellie_

These muffins are so good for for breakfast before school or to pack in a lunch with a salad. Recipe source: May 1981)

Top Review by Lynn 2574

Very good! I did make a few changes. I doubled it, and got 36 muffins. I didn't have any buttermilk, so substituted with 2% milk mixed with 1 TBS of lemon juice. I mixed the baking soda with the flour, along with about 1/2 tsp of baking powder (as suggested by another reviewer). I omitted the nuts, and added about 1 tsp. of cinnamon. I had WAY too much topping left... at least double what I needed. Will definately make again, but will add more cinnamon, and some nutmeg. Very yummy!

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Grease and flour muffin tins or use paper liners.
  3. In a small bowl combine white sugar and butter and mix with a fork until crumbly and set aside for topping.
  4. In a large bowl combine brown sugar, oil and egg.
  5. In a separate bowl combine buttermilk, soda, salt and vanilla.
  6. Alternately add buttermilk mixture and flour into the brown sugar mixture, stirring with a wooden spoon until combined.
  7. Fold in apples and pecans (if using).
  8. Spoon batter into prepared muffin tins and then sprinkle with reserved topping mixture.
  9. Bake for 30 minutes or until toothpick tests done.

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