Top | MUFFINS and Baking
WholeWheat APPLE Muffins
(recipe, Lina Ja)
These dark, crazy moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it like I did, adds a crunchy touch, perfect for those of you who know that the lid is the best part.
- 1 cup (4 ounces) whole wheat flour
- 1 cup (4¼ ounces) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 Tbsp. cinnamon
- ½ cup (1 stick, 4 ounces) unsalted butter, at room temperature
- ½ cup (3½ ounces) granulated sugar
- ½ 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
- Preheat the oven to 450Â°F. Grease and flour an 18 cup muffin tin 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 ¼ 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 ¼ cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400Â°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.