Not going to lie, folks, I was pretty nervous about these. I made a few changes and even more substitutions and somehow…they still turned out. I knew I had to make these this fall since they’re such a quintessential flavor of the season, and after going to the apple orchard this past Sunday, they were the only things on my mind.
I used this recipe with a fair amount of changes: I accidentally reduced the apple cider too much, I used browned butter, used a combo of heavy cream and lemon juice instead of buttermilk, and added a few other fall spices in addition to the cinnamon and nutmeg called for. Since I was bringing them into the office, I kept them in their muffin liners and only rolled the top in cinnamon sugar.