These muffins are a great use for those delicious fall apples that are in the grocery store and farmers market. They are moist and flavorful with tender chunks of apple within. As you can see I couldn’t resist munching a bit on one before I could take a picture. I used Honey Crisp apples but any firm and tartish type will work, such as Granny Smith.
Whole Wheat Apple Muffins
Adapted from Smitten Kitchen
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbs cinnamon
1/2 cup unsalted butter, at room temp
1/2 cup white sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1 cup buttermilk or plain yogurt
1 very large or 2 medium apples, peeled, cored and coarsely chopped
Preheat oven to 350 degrees F. Grease and flour a muffin tin.
Mix together the fours, baking powder, baking soda, salt and cinnamon. In a separate bowl, cream the butter and then add the white sugar and 1/4 cup brown sugar. Beat until fluffy. Add the egg and blend. Mix in the buttermilk (or yogurt) gently. Stir in the gray 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 20-25 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 out onto a wire rack to cool completely.