I got this recipe a while ago and have made it many times. It's supposed to be from this cafe (or restaurant?) We all agree this makes the best apple muffins that we have ever tasted. Light and fluffy and not overly sweet. I only make 1/2 amount each time and make them into mini muffins (so I got 24 for each batch.) The amount in the( )are what I did.
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The Loaf & Jug Famous Apple Muffins
make 12 jumbo muffins (or 12 standard size muffins, 48 mini muffins)
1/2 cup (1 stick) butter, room temperature (1/4 cup)
1/2 cup packed brown sugar (1/4 cup)
3/4 cup granulated sugar (1/4 cup + 2 T.)
2 eggs (1 egg)
21/4 cups buttermilk (1 cup + 2 T.)
4 cups flour (2 cups)
2 tablespoons ground cinnamon (1 T.)
(note: originally it stated for 3 Tablespoon of cinnoman but we felt that's a bit too much.)
1 tablespoon baking soda (1 t.)
1/2 teaspoon salt (1/4 t.)
2 cups peeled McIntosh apples, sliced in 1/2-inch pieces (1 medium apple and I use Golden Delicious as McIntosh isn't to be found here.)
Additional brown sugar to top muffins (optional, and I have to admit that I have never done so.)
Preheat oven to 375 degrees. (Place a pan of hot water on the bottom of the oven.)
With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not overmix. Add apples. (Batter will be thicker than typical muffin batter.)
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.
(Note: I filled the mini muffin to the top as well.)
Bake in (the middle shelf )preheated oven 20 to 25 minutes, or until done.
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