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Apple Cinnamon Hazelnut Buttermilk Muffins

Apple Cinnamon Hazelnut Buttermilk Muffins

Course Breakfast, Snack
Cuisine Amercian, German
Keyword Apple Cinnamon Muffins, Apple Hazelnut Muffins, Apple Muffins, Buttermilk Muffins, Fall baking, Fall Muffins, fall recipes, Hazelnut muffins
Prep Time 25 minutes
Cook Time 25 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

Ingredients

  • 2 medium-sized apples
  • 1 tablespoon lemon juice
  • 1 cup hazelnuts
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 tsp salt
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1/4 cup cinnamon sugar*

Instructions

  1. Quarter, core, and dice the apples.
  2. Toss with the lemon juice and set aside.
  3. Roughly chop the hazelnuts.
  4. Grease and flour a muffin pan. Preheat the oven to 350°F
  5. Whisk together the flour, baking powder, salt, and cinnamon.
  6. Separately whisk the egg, sugar, oil, vanilla, and buttermilk until combined.
  7. Add the flour mixture. Fold in the diced apples and half of the hazelnuts.
  8. Transfer the batter into the muffin tins. Arrange the remaining hazelnuts on top.
  9. Sprinkle with the cinnamon sugar.
  10. Bake 25 minutes until golden brown or until a knife or tester inserted into the middle comes out clean.
  11. Let cool, then de-pan and serve warm.

Recipe Notes

*Make your own by whisking together 1/4 cup white granulated sugar with1-2 teaspoons ground cinnamon