Ultra-moist buttermilk muffins studded with your favorite fruit and nut mix-ins. Cornmeal and oats add a light, crunchy texture and maple syrup provides sweetness. Applesauce and whole grains keep these muffins healthy, but they taste so light and buttery, you would never suspect! Buttermilk Crunch Muffins taste fantastic on their own, or top them with jam, butter, or a slice of cheese. Try different combinations to find your favorite!
4tablespoonsunsalted butter— (1/2 stick) melted and cooled to room temperature
3/4cupchopped dried fruits— and/or chopped toasted nuts of choice (I used 1/4 cup dried apricots, 1/4 cup golden raisins, and 1/4 cup pecans, optional)
Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.
In a large bowl, whisk together the all purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce. Pour wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix. Carefully fold in the fruits and nuts (if using), just until distributed. Divide the batter between the cups, filling them nearly to the top.
Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.
Leftover muffins will keep well in an airtight container at room temperature for 2 days. For longer storage periods, wrap individually in plastic wrap and freeze for up to 2 months.