Whole Wheat Apple Muffins
- Yield:They said 12, I got 18
- 1 cup (4 ounces) whole wheat flour
- 1 cup (4 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup dark brown sugar, packed, divided
- 1 large egg, lightly beaten
- 1 cup (8 ounces) buttermilk or yogurt
- 2 large apples, peeled, cored, and coarsely chopped
- Preheat the oven to 450° F.
Grease and flour 18 muffin cups and set aside.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.
Beat until fluffy.
Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.
Mix in the buttermilk gently.
(If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
Bake for 10 minutes, turn the heat down to 400° F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Source: Adapted from King Arthur Flour by Smitten Kitchen