These muffins are my favorite thing to make when the leaves begin to change and apple picking with the family is finally an option. Easy, relatively quick, and positively delicious, these muffins hit the spot on a crisp autumn morning.

Preheat the oven to 325 degrees.

Supplies Needed:

Muffins:

1 stick of butter, margarine, or butter-like substance (aka 1/2 cup)
1/2 C Sugar
1 tsp. baking soda
1/3 C Buttermilk
1/3 C Milk
2 Eggs, beaten
Dash of Salt
1 C Regular Flour
1 C Whole Wheat Flour
1 Tblsp. Vanilla
2 C Peeled & Chopped Apples (your preference as to what kind!)
1 Tbsp. Cinnamon

Topping:

2 Tbpl. Cinnamon
2 Tbsp. Sugar
2 Tbsp. Flour
2 Tbsp. Butter (or butter-like substance)

Directions:

Beat the butter and sugar together in a large bowl until as creamy as possible. In a small bowl mix the buttermilk, milk, beaten eggs, baking soda, and salt. Add this mixture to the butter/sugar and mix sufficiently.

Add remaining ingredients in order listed above. Mix with a spatula, wooden spoon, or mixing utensil of your preference.

Spoon mixture into greased muffin pan. I usually put 1/8 C to 1/4 C in each section of the pan. Don't worry, the mixture is supposed to be rather thick and not runny.

Before putting the muffins into the oven, mix the topping ingredients together in a small bowl. Take a spoon, spatula, or fork and gently coat the top of the uncooked muffins with the topping mixture.

Put pan into the oven and cook for 25-35 minutes. The cooking time depends on your oven. For example, my first batch I cooked for 35 minutes and my left-over half-batch cooked for 25 minutes.

Remove the muffins from the pan to a cooling rack and let sit for at least five minutes so you do not burn your mouth!




Mixture typically makes 18-24 muffins. Enjoy!

My husband also said to remind you wives out there who are as forgetful as I am to turn the oven off when you are finished. I seem to always forget and this morning the oven was on for an extra three hours before he noticed my mistake... Oops!