For one, the recipe calls for all of my favorite ingredients: oil (as opposed to butter), buttermilk (aka the magical milk), and maple syrup (actually sorghum syrup or honey, but I didn’t have either). Second, each muffin is sprinkled with turbinado sugar, which always makes the tastiest and prettiest top. And finally, I can’t pretend I wasn’t drawn to the name — “Apple Orchard” muffin — cute, right? These muffins are heaven to me: loaded with apples, very subtly spiced with cinnamon, soft-crumbed, and generously encrusted with sugar. I posted a photo of these muffins on Instagram this morning and immediately got many requests for the recipe, so pardon the brevity, but I wanted to get this out. Red Truck Bakery, if you are unfamiliar, is a beloved bakery in rural Virginia, and the cookbook includes “85 nostalgic recipes for cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert.” As always, I’ll keep you posted on any more explorations, but this here’s a good place to start. Gather your ingredients: This is essentially a two-bowl process: Buttermilk… Apples… Turbinado sugar… Yum. 4.9 from 12 reviews Also loving my new muffin pan. A few notes:
I did not use nonstick spray or butter to grease my muffin tin. I just used muffin liners, and it worked just fine. I omitted the raisins — I’ve never liked raisins in muffins… just me. I used Honey Crisp apples.
