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30
muffins, 4 ounces eachEasy
By Bo Friberg
Published 1989
These muffins combine the moist goodness of apples and buttermilk with a crunchy streusel topping. The recipe is very adaptable. You can use unflavored yogurt in place of the buttermilk, and you can substitute any other nuts you have on hand for the pecans. If you’re in a hurry and don’t have streusel topping, sprinkle additional chopped nuts on top instead.