


Ingredients
Makes 12 muffins
Instructions
- Preheat the oven to 425°F. Line a muffin tin with paper liners.
- Heat butter, brown sugar and spices in a large skillet on medium-low heat until the mixture begins to bubble. Add the apples and cook for 5 minutes. Add the raisins, walnuts and orange zest. Set aside to cool.
- In the bowl of a standing mixer fitted with a wire whip, beat eggs and ¼ cup (50g) of sugar on high speed for 5 minutes until the mixtures is very thick and creamy.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Fold ⅓ of the flour mixture into the eggs until most of the dry flour is absorbed, then fold in half of the buttermilk. Continue with ⅓ flour, ½ buttermilk, and the remaining flour.
- Fold in the apple mixture from the skillet until well-combined.
- Spoon the batter evenly into the muffin cups.
- Mix the remaining 2 tablespoons of sugar and ½ teaspoon of cinnamon in a small bowl. Dust the tops of the muffins with the cinnamon sugar.
- Place the muffins in the oven, then lower the oven heat to 375°F. Bake for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan for 15 minutes, then remove from the pan and cool completely. The muffins can be stored in an airtight container for up to 3 days.