Apple Shortcake Buttermilk Muffins

5 from 2 votes

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OK, here they are, my Apple Shortcake Buttermilk Mini Muffins! I mentioned them in yesterday’s post for my Cinnamon Salted Caramel Sauce. These scrumptious Apple Shortcake Buttermilk Mini Muffins are simply addictive. I could, and I repeat could, continue to pop one after another into my mouth, but will stop.

These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet. keviniscooking.com

Soft, fluffy, sweet, buttery, delicious, I could go on and on. And with my Cinnamon Salted Caramel Sauce drizzled on top… well it’s perfection.

I have been eating lots of these wonderful Honeycrisp Apples lately and when I went back for more the other day at Costco they were no where to be found!

So I went to my local market and they were out as well. The produce manager suggested the Pink Lady was a nice and suitable replacement and I found them to be delicious, but not as crisp. When I decided on making these muffins I thought shredded apples would be a nice twist and after allowing them to sit in a sieve and drain their wonderful juice, I would add them to my batter. Just a little something to add to the mix!

These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet. keviniscooking.com

First things first so let’s make the batter. In your mixer beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. It will be a beautiful yellow and you’ll be tempted to stick your finger in for a taste.

Take the shredded apple you have placed over a sieve to drain and give the apples a good squeeze to remove the excess liquid. Add the shredded apples and mix in. Drink the apple juice, yummmm.

Sift together the flour, baking powder, and salt in a bowl. Stir half of the dry ingredients into the batter. Then pour in half of the buttermilk and continue mixing. I love the tangy flavor the buttermilk gives and offsets the sweetness just enough. Continue mixing in the remaining dry and wet ingredients alternately, mixing until well combined and the batter is smooth. Fill muffin tins with 1 1/2 tablespoons of batter. I would usually use my medium scooper, but couldn’t find it!

Bake at 350° for 14-15 minutes until a toothpick comes out clean when inserted. Don’t over bake!

These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet. keviniscooking.com

Over medium heat melt the butter until it starts to bubble and then foam. When it starts to foam, whisk until it turns brown and you see little brown flecks at the bottom of your pan. Immediately remove from heat and pour into a bowl for dipping. Let cool.

Whisk together the sugar and cinnamon. When the muffins are just cool enough to handle, dip them on all sides into the melted butter then roll in the cinnamon sugar.

Shake off excess cinnamon and sugar and place on a rack to cool completely. Look at those beauties!

Drizzle with Cinnamon Salted Caramel Sauce and get ready for heaven. Enjoy!

These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet. keviniscooking.com

 

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These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet. keviniscooking.com

Apple Shortcake Buttermilk Muffins

5 from 2 votes
These Apple Shortcake Buttermilk Muffins are simple addictive. Soft, fluffy, sweet, buttery, delicious. The tang from the buttermilk offsets the sweet.
Adapted from Kevin & Amanda's Strawberry Shortcake Doughnut Muffins
Servings: 24
Prep: 15 minutes
Cook: 14 minutes
Total: 29 minutes

Ingredients 

Instructions 

  • Preheat oven to 350°F. Coat a mini-muffin tin with nonstick cooking spray.
  • In your mixer beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Add the shredded apples and mix in.
  • Sift together the flour, baking powder, and salt. Stir half of the dry ingredients into the batter.
  • Then stir in a half of the buttermilk. Continue mixing in the remaining dry and wet ingredients alternately. Mix until well combined and batter is smooth.
  • Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean when inserted. Don't overbake!
  • Over medium heat melt the butter until it starts to bubble and then foam. When it starts to foam, whisk until it turns brown and you see little brown flecks at the bottom of your pan. Immediately remove from heat and pour into a bowl for dipping. Let cool.
  • Whisk together the sugar and cinnamon. When the muffins are just cool enough to handle, dip them on all sides into the melted butter then roll in the cinnamon sugar. Place on a rack to cool completely.
  • Drizzle with Cinnamon Salted Caramel Sauce and serve.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 212mg | Potassium: 93mg | Sugar: 15g | Vitamin A: 390IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 0.9mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast, Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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10 Comments

  1. 5 stars
    Kevin! Can I curse you for sharing this recipe? I’m trying to watch my weight because I’m officiating for my niece’s wedding in just over a month and these are not going to make that easy. Because I AM going to make them! I just have to say… Wow.

  2. Hey Kevin! These would be calling my name all day (and night). For a few years after we moved to TN I could get Arkansas Black apples from an older gentleman off the back of his pickup truck. They were the best for pies. Sadly, he has not been around the last few years. They were very crisp and tart, perfect for baking. I miss that man!

  3. Thanks for mentioning these muffins! They look incredible! love the cinn/sugar coating, and of course, those drizzles of caramel! Pinned

    And your site makeover looks great!!!

    1. Thanks for the comment Averie! Fairly new to the food blogging, maybe seriously under a year now of cooking and baking, but am loving it!
      There are so many incredible sites out there and you definitely keep inspiring me. Your photography is amazing.