If you’re not a fan of everything pumpkin this time of year (like my hubby), these muffins are for you!
He doesn’t like warm fruit either, but somehow we still manage to be friends. Lol.
Warm cinnamon, tart green apples and creamy buttermilk make these muffins sensational!
I was interested in this recipe as soon as I saw the cute little apple chunks packed into each bite, but I was also happy to see that they call for whole wheat flour. I bought a few bags of it a while ago and have been looking for ways to use it up.
At only a 1/2 cup of whole wheat flour per batch, I’ll be making these until the next millennia to use up my stock, but they’re so good I might not even mind!
I also tend to keep buttermilk in the fridge so that I can whip up homemade ranch dressing whenever I need to (that recipe coming soon!) so I like to find other uses for that too.
But if you don’t have buttermilk, don’t despair! You can use sour cream thinned out with a little regular milk or you can use regular milk with some white vinegar like I mentioned in my Cinnamon Chip Scones post.
In any case, you should definitely whip up a batch of these this weekend. They are a wonderful fall treat that the whole family will love. Unless, of course, you have a pumpkin-hating warm-fruit adverse husband like me ;)
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ½ cup buttermilk
- ½ cup honey
- 2 large eggs
- 1 tsp. pure vanilla extract
- ¼ cup coconut oil, melted
- 2 cups peeled and chopped Granny Smith apples (about 2 medium apples)
- Preheat oven to 400 degrees Fahrenheit and line muffin tin with muffin cups.
- In a medium bowl, whisk together flours, baking powder, salt, and cinnamon.
- In a large bowl, whisk together buttermilk, honey, eggs, vanilla, and oil.
- Stir in the dry ingredients into the wet ingredients and mix until just combined.
- Gently fold in the apples with a spatula.
- Divide the batter evenly in the muffin cups.
- Bake for 15 minutes, or until toothpick inserted in the center comes out clean.
- Transfer to wire rack to cool.
- Enjoy!
Hi Rebecca. I found your recipe on Pinterest. My 3 year old daughter and I made these yesterday and had them for breakfast this morning. I added 1/4 cup of flaxseed meal to them. They are delicious. Thank you for sharing!
Hi Amy! I’m SO GLAD you enjoyed the recipe! Adding flaxseed meal was a great idea. Thanks for taking the time to comment, I hope you find other recipes you enjoy :)
The recipe looks yummy but I also have to mention that your display is awesome!!!