for breakfast this morning, i made whole wheat apple muffins. we had a few apples that have been hanging out in the fridge for a couple days that i didn’t know what to do with; they were a little grainy to just eat fresh. so baking with them was the perfect solution. i was so excited find this recipe.
they turned out great! plus i have breakfast for the rest of the week!
Whole Wheat Apple Muffins
adapted from King Arthur Flour
- 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, divided
- 1 large egg, lightly beaten
- 1 cup (8 ounces) buttermilk (or 1 cup milk and 1 T lemon juice – just mix an allow to sit for 10 minutes)
- 2 large apples, peeled, cored, and coarsely chopped
- 1/4 cup old fashioned oats
- Preheat the oven to 375°F.
- 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. Mix oats and remaining 1/4 cup of brown sugar. Sprinkle on top of muffins.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.