Recipe by cookiedog
A nice muffin to enjoy with coffee. Even better with a touch of butter melting in the middle! If you don't have buttermilk, you can substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes then stir. Recipe from Petak's New York City. (Carry-out Cuisine)
Top Review by Spencer #2
This muffin tasted excellent- it reminded me of an apple pie. It would be especially good warmed just a bit and with a scoop of vanilla ice cream on the side. I was worried when baking because the batter seemed too thick and clumpy. It did not pour into the muffin cups, instead I had a spoon a thick glop of it into the cups. But all concerns aside, they turned out well. I will make again.
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 4 1⁄2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 large granny smith apple, peeled, cored, and chopped (about 1 1/2 cups)
- 1 egg
- 1 cup buttermilk
- 1⁄2 teaspoon vanilla
- 1⁄2 lb butter, melted
Directions See How It's Made
- In a large bowl, sift the flour, sugar, salt, baking powder, and cinnamon together. Mix in the chopped apple.
- In a small bowl, beat together the egg, buttermilk, and vanilla. Stir in the melted butter.
- Add these wet ingredients to the sifted mixture. Mix only until combined; if you overmix, the muffins will be tough.
- Fill greased muffin tins two-thirds full and bake the muffins 25 to 30 minutes in a 375 oven.