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
Course: Breakfast, Dessert
Cuisine: American, Western
Keyword: apple cake muffin recipe, apple muffin recipe, apple shortcake recipe, buttermilk muffin recipe
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.
<p>This recipe for Apple Shortcake Buttermilk Muffins was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/apple-shortcake-buttermilk-muffins/ </p>