This is a very good muffin recipe. I prefer to use half buttermilk and half apple cider. The combination works well to give you a rich apple flavor.
Apple Muffins
1/2 cup butter (at room temperature)
3/4 cup brown sugar, packed
1 1/4 cup granulated sugar
2 eggs
2 1/4 cups buttermilk
4 cups flour
3 tablespoons ground cinnamon
1/2 teaspoons ground cloves
1/4 teaspoon nutmeg
1 tablespoon baking soda
1/2 teaspoon salt
2 cups peeled McIntosh apples, sliced in
1/2-inch pieces (2 to 3 medium)
Additional brown sugar to top muffins
With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not overmix. Add apples. (Batter will be thicker than typical muffin batter.)
Preheat oven to 375 degrees F. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with nonstick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake for 20 to 25 minutes, or until done.
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