Whole wheat apple muffins

I love apples. Sweet-tart crunchy and low in fat , it’s the perfect snack to bring anywhere (but carefully, bruised apples are sad. Why do you want to get your bags hit anyway?) Baked to a tender juicy chunk nested in cinnamon scented batter, even better. These whole wheat apple muffins remind me of the fall I never experienced. They’re very moist, with a toothsome crumb from the whole wheat flour. You could up the proportion of whole wheat flour, apples and decrease the sugar (the muffins are moist enough) to make it a healthier treat.

Whole Wheat Apple Muffins
Adapted from Smitten Kitchen, who adapted from King Arthur Flour

Yield: 25 small muffins

120g whole wheat flour
125g all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
113g unsalted butter, at room temperature
60g granulated sugar
90g brown sugar
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
310g (2 large apples), peeled, cored, and coarsely chopped

Preheat the oven to 400°F. Grease and flour 12 muffin cups 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 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. (Mixture will look curdled, but comes together once the flour is added.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups. Bake for 15 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. Muffins can be frozen, wrapped well, for – How long? I’ll update when I defrost mine, but 1 month is the standard.

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