2 cups peeled McIntosh apples, sliced in 1/2-inch pieces (2 to 3 medium)
Additional brown sugar to top muffins
With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and
cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved;
do not overmix. Add apples. (Batter will be thicker than typical muffin batter.)
Heat oven to 375 degrees F. Coat muffin cups measuring 3 inches across top and
2 inches across bottom (jumbo size) with nonstick vegetable cooking spray. Spoon
batter into muffin cups, filling to top. Top each muffin with brown sugar.