Recipe: Whole Wheat Apple Muffins

Since we went apple picking I have been in search of new ways to use the apples we got. I made an apple pie first which is a staple but I wanted to make something different. A friend introduced me to Smitten Kitchen and ohmygosh does she have some amazing recipes and not only are the recipes awesome but the photos she takes of her food just make you want to reach through the screen and eat it up!

I found the perfect recipe for my tasty apples - Whole Wheat Apple Muffins. Yum. That links to the original post on Smitten Kitchen but I also have the recipe here for you, along with photos of how my muffins turned out.

Whole Wheat Apple Muffins

Ingredients

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

1 large egg, lightly beaten

1 cup (8 ounces) buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

Directions

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.

Enjoy!

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