These apple muffins are warming, delicious, and feel pretty wholesome. I whip them up sometimes when I need middle of the week bonus points. But if I am making homemade muffins on a weekday morning, I am not, repeat not peeling apples before 6 am. That’s just crazy talk.
These were very very slightly adapted from Smitten Kitchen and King Arthur’s Flour version by the same name.
Whole Wheat Apple Muffins
Ingredients
- 1/2 cup, 8 tablespoons butter, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar divided 1/4 cup for batter and rest to sprinkle on the top
- 1 large egg
- 1 cup buttermilk
- 1 cup whole wheat flour
- 1 cup all purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large apples cored and chopped
Instructions
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Preheat the oven to 450°F. Grease and flour a 12-cup muffin pan, or line with papers and grease the insides of the papers.
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Mix the flours, baking powder, baking soda, salt, and cinnamon together in a small bowl.
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Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.
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Gently mix in the buttermilk, going slowly so it won't curdle with the butter-sugar mixture.
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Add the combined flours, baking powder, baking soda, salt, and cinnamon and stir until just mixed. Fold in the chopped apples.
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Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Use it all!
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Bake the muffins for 15 minutes, and then lower the temperature to 400 degrees and bake for about 5-10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely...or as long as you can wait before gobbling up.