I have been sick for more than a week. That’s the main thing that led me to make this next recipe in the Apple Series: Whole Wheat Apple Muffins. I don’t think I need to say anything more than these are moist, comforting and cinnamon-loaded. Oh, and they are super easy to make even when you’re not feeling your best.
Whole Wheat Apple Muffins
Adapted from smittenkitchen
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 cup buttermilk
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Use cooking spray to coat 12-18 muffin cups and set aside (I got 16 muffins out of this recipe).
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, beat the butter, granulated sugar, and brown sugar until fluffy. Add the egg and mix well. Gently mix in the buttermilk (as the original recipe states: 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 and sprinkle the remaining brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F and bake for an additional 5-10 minutes (or until a cake tester inserted into the center of the muffin comes out clean). Cool the muffins for 5 minutes in the tin, then remove them to cool some more.