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Spiced Buttermilk Roasted Apple Muffin Recipe -- These Spiced Buttermilk Roasted Apple Muffins are the essence of fall. They're warmly spiced, full of tender, sweet apples, and are as comforting as can be!

Spiced Buttermilk Apple Muffin Recipe

This Spiced Buttermilk Apple Muffin recipe is the essence of fall. They're warmly spiced, full of tender, sweet apples, and are as comforting as can be!

Course Breakfast, Brunch, Snack
Cuisine American
Keyword desserts for breakfast, apple recipes, unique muffin recipes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Calories 233 kcal
Author Valentina K. Wein


For the apples

  • 3 cups Fuji or Granny Smith apples, peeled, thinly sliced (from about 3 to 4 apples)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter

For the batter

  • cup all-purpose flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 5 tablespoons unsalted butter, melted
  • ¾ cup golden raisins

For the topping

  • cup dark brown sugar
  • cup raw pecans or walnuts, very finely chopped
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted cold butter, cut into small chunks


  1. Prepare a muffin tin with 12 paper cups. Set aside.

To prepare the apples

  1. Preheat the oven to 400°F, and adjust a rack to the center.

  2. In a large bowl, gently mix the apples with the brown sugar, lemon juice and cinnamon. Set aside.
  3. Add the butter to a sheet pan and place it in the preheated oven for about 30 seconds to melt it. Remove the pan from the oven and move it around to evenly distribute it. Then add the prepared apples and use a flat-bottomed spatula to gently mix them with the butter. Spread them out in a fairly even layer.
  4. Place the sheet pan back in the oven until the apples are soft, about 8 minutes. Set aside to cool.
  5. Turn the oven heat down to 375°F.

For the batter

  1. In a large mixing bowl, combine the flour with the baking powder, cardamom, cinnamon and salt. Set aside.
  2. In a medium-sized mixing bowl, whisk the buttermilk with the sugar, eggs and vanilla.
  3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just until smooth.
  4. Fold in the melted butter, the raisins and the roasted apples. (Use a rubber spatula to scrape every last bit of the butter and apples from the pan.)
  5. Fill the prepared muffin cups evenly -- each should be about 3/4 filled with the batter. Set aside.

For the topping

  1. In a small bowl, mix the brown sugar with the nuts and cinnamon. Then use your fingers to incorporate the butter -- it should be a crumbly mixture.
  2. Evenly distribute the topping on the surface of each muffin.
  3. Place in preheated 375°F oven until they've risen a bit above the top of the cups and are becoming golden, about 20 minutes.

  4. Let them cool for at least 20 minutes before serving.