Apple Muffins (12 servings) 2 or 3 McIntosh apples 1/2 cup (1 stick) butter at room temperature 1/2 cup brown sugar - packed 3/4 cup sugar 2 large eggs 2 and 1/4 cups buttermilk 4 cups all-purpose flour 3 Tablespoons ground cinnamon 1 Tablespoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla extract additional brown sugar to top muffin Since this recipe was submitted in 2002, it's received tons of good feedback. I tried them myself this morning and I concur... this a great basic apple muffin with lots of apple and cinnamon flavor. Please note that the recipe is intended to make 12 jumbo muffins. I halved the recipe to get 12 regular (albeit square) muffins. I also dipped the cooked and cooled muffins in a thin glaze made from 3/4 cup powdered sugar and 2 Tablespoons warm water. (This recipe was tested and photographed in May 2014.) How To Make Apple Muffins Peel and core the apples. Slice each one into 1/2-inch pieces. This should yield about 2 cups of sliced apple. Set aside. With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and vanilla; beat until fluffy. Blend in buttermilk. Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over-mix. Add apples. (Batter will be thicker than typical muffin batter.) Preheat oven to 375 degrees. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with non-stick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar. Bake in preheated oven 20 to 25 minutes, or until done. A delicious cinnamon apple buttermilk muffin. The ingredients specify McIntosh apples, but you can use your favorite kind. Mr Breakfast would like to thank lexani97 for this recipe. Recipe number 530. Submitted 9/13/2002.