16 Reviews

I just made these. This recipe was a big hit. I had some apples that were starting to go so I loaded them in the batter. I also added some raisins that were soaked in amaretto!Excellent!! I will definetly make again.

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skiingpeaches July 12, 2005

Tender, moist, apple-y and absolutely tasty. I reduced the sugar to 3/4 cup (I used 1/2 cup for the muffins and 1/4 cup for the topping) and used whole wheat pastry flour instead of white and walnuts instead of pecans. Lovely. Great apple flavor and the topping is really lovely. These rose quite high and were very pretty, though mine somehow didn't end up with quite as much topping as in Marg's picture. The buttermilk is definitely the secret ingredient- it gives these their wonderful flavor and tender crumb. One of the best apple muffins I've made. Thanks!

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Roosie June 16, 2005

If you like muffins that are like a very sweet cake, this recipe is for you. I'm going to cut the sugar WAY down next time I make this, and I'll add rolled oats and stuff.

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recipeglutton April 10, 2005

These muffins were extremely moist and tasty. We loved them. I prepared them as directed and they worked perfectly. I used a soup spoon (tablespoon) to sprinkle the topping on and it ended up being exactly one per muffin. I think the buttermilk is the 'secret ingredient' that makes these so yummy. The few muffins that were leftover I loosely wrapped in foil and they were still excellent the next day. This one is a keeper! Thanks for sharing!

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Marg (CaymanDesigns) January 10, 2005

I have to admit, when I saw that it looked more like a dough than a batter, I was skeptical. I was truly afraid that they would be dry and/or rubbery. I was pleasantly surprised. These muffins have a really good flavor to them.

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Mysterygirl June 08, 2002

Soooo delicious! We had a bumper crop of apples from my parents' trees this year, so I have tons of apples and homemade applesauce in my fridge. Also had some buttermilk to use up, so this recipe was the perfect recipe to use up some ingredients I had on hand. I made a few modifications- used applesauce in place of the oil, decreased the sugar from 3/4 cup to 1/4 cup (because the applesauce was quite sweet), used half white, half wheat flour, added 2 tbs. of flax meal, and tons of chopped apples. Came out moist, fluffy, and the perfect combination of apples and cinnamon. Thank you for the recipe!

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Bonita Chef October 21, 2013

These muffins are excellent, love the texture and flavor and they very moist. I did use fresh Granny Smith right off of the tree and added 1/4 teaspoon nutmeg.

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Susan M. September 12, 2013

These were delicious and my family loved them! :) The recipe did not quite make a 12 muffins for me - made 9, but I don't if it's just because maybe I filled the muffin tins a little fuller than I should have? Anyways! The overall recipe was excellent and easy to make. Muffins were moist and fluffy! Thanks for sharing!!! :)

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Tinkerbell_16 April 10, 2010

Amazing recipe! My kids love them...added about 1 1/2 cups of apple just a little more and they came out great!

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Helotes Baker November 09, 2009

I made these with greek yoghurt instead of buttermilk, reducing the sugar and replacing about half the flour with a mix of wholemeal flour, oats, and oat bran. I made them in a mini muffin tin. They were delicious. Thanks for posting!

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Gingernut October 03, 2008
Buttermilk Apple Muffins