Friday, October 26, 2012

Whole Wheat Apple Muffins

My sister's neighbors have an apple tree, which means there is a surplus of apples in her kitchen. In efforts to make a dent in the apple pile, we decided to tackle a variety of apple dishes. She had made these muffins before and loved them, so I started peeling and chopping apples without any questions. The apples we have are smaller, so I used 4 and it worked well.

These muffins turned out great and stayed fresh for 3 days stored in an airtight container. I love the effect the brown sugar has on the tops of the muffins. It adds a little crunch as well as a delicious caramel like flavor, so don't get lazy or too health conscious and skip that step. Even though these are made with whole wheat flour, that flavor does not dominate the muffin and you don't even realize it's been used.

Adapted from King Arthur Flour via Smitten Kitchen
Makes 18 muffins

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, 113 grams) unsalted butter, room temperature
1/2 cup (3 1/3 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 egg, lightly beaten
1 cup buttermilk or yogurt
2 large apple, peeled, cored, and chopped

Preheat your oven to 450ºF/230ºC. Line your muffin form with paper liners, or grease and flour the muffin cups.

In a medium bowl, whisk together both flours, baking powder, baking soda, salt, and cinnamon. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, then add the granulated sugar and 1/4 cup of brown sugar and beat until fluffy. Mix in the egg and scrape down the sides of your bowl if using a stand mixer. Gently add the buttermilk, making sure to not overmix. Stir in the flour mixture until just combined, then mix in the apple chunks.

Fill your muffin cups evenly with the batter. Sprinkle the muffins with the remaining 1/4 cup of brown sugar. Bake muffins for 10 minutes, then lower heat to 400ºF/200ºC and bake for another 3 to 10 minutes. Muffins are done when an inserted toothpick comes out clean.

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