John Myers
Sweet Apple Buttermilk Muffins with Salted Pecans
The perfect sweet apple buttermilk muffins with salted pecans recipe with a picture and simple step-by-step instructions.
- 330 g Flour, preferably type 630 spelled
- 175 g Brown sugar
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Apple pie seasoning
- 1 tsp Baking soda
- 1 pinch Salt
- 250 ml Buttermilk
- 125 ml Sunflower oil
- 2 Pc. Eggs, size L
- 75 g Toasted salted pecan kernels; alternatively walnuts
- 2 Pc. Medium sized apples
- Peel and quarter the apples and remove the core. Cut into small cubes. Mix the flour, sugar, baking powder, cinnamon, apple pie seasoning, baking soda and salt in a bowl.
- In another bowl, whisk the buttermilk, oil and eggs together. Then add the mixture to the dry ingredients and stir only briefly into the flour mixture. There can still be a few lumps of flour in the dough. If you stir too long, the muffins will not be nice and fluffy but chewy.
- Roughly chop the nuts and fold them into the dough with the apple cubes. Fill the dough into a prepared muffin tray with 12 hollows (approx. 2 tablespoons of dough per well) and bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for approx. 22 – 25 minutes until golden yellow.
Variation:
- Instead of pecans, try other roasted nuts. Don’t worry, the muffins won’t taste salty as a result. It’s just a very light note of salt. Of course you can also use normal nuts.
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