Apple Jack Muffins
Apple cinnamon muffins with brown sugar crumble, buttermilk, vanilla, and chopped fresh apples.
Ingredients
- 2 cups all-purpose flour divided
- 1 cup brown sugar
- 1/2 cup margarine or cold unsalted butter chilled and diced
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 egg beaten
- 2/3 cup buttermilk or regular milk
- 1 teaspoon vanilla extract
- 2 apples cored, peeled, and finely chopped
Instructions
- Preheat oven to 400°F. Grease 16 muffin cups or line with paper liners.
- Combine 1 1/3 cups flour, brown sugar, and cold margarine in a large bowl. Cut together with a pastry blender until coarse crumbs form.
- Reserve 1/4 cup of the crumb mixture for topping.
- Add remaining 2/3 cup flour, baking powder, baking soda, cinnamon, and salt to the bowl. Stir to combine.
- In a separate bowl, combine beaten egg, buttermilk, and vanilla.
- Add wet ingredients to dry ingredients and stir just until combined.
- Fold in chopped apples.
- Divide batter among prepared muffin cups and sprinkle reserved crumb mixture over the tops.
- Bake 20 to 24 minutes, until a toothpick comes out clean. Cool before serving.
Notes
Do not overmix; stir only until combined for tender muffins. To make a buttermilk substitute, stir 2 teaspoons white vinegar into 2/3 cup milk and let sit 5 minutes. Firm apples like Granny Smith or Honeycrisp hold up best. Store at room temperature up to 3 days or freeze up to 3 months.
