Whole Wheat Apple Muffins
Rating
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Ingredients
18 muffins
- 1 cup (120 grams) whole wheat flour
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup (115 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (95 grams) dark brown sugar, packed, divided
- 1 large egg, lightly beaten
- 1 cup buttermilk (235 ml) or yogurt (230 grams)
- 2 large apples, peeled, cored, and coarsely chopped
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Preparation
Step 1
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
Step 2
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
Step 3
In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy.
Step 4
Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.
Step 5
Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)
Step 6
Stir in the dry ingredients and fold in the apple chunks.
Step 7
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
Step 8
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.
Step 9
Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Step 10
Save recipe for the next time?
Chef's notes
Adapted from King Arthur Flour
Yield:
They said 12, I got 18
