So, I haphazardly made these muffins a few weeks ago. I just wanted something delicious & easy for a warm brunch feel on a holiday Monday. & eureka! This recipe has been a hit, three times over. & I like to feel that since they’re chock full of apple, they fulfill the ‘apple a day’ motto.
Apple Cafe Muffins
Yields: 14 muffins (or 12, extra topped up)
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 (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup buttermilk
2.5 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450 degrees F. Grease & flour muffin cups & set aside.
Mix together the flours, baking powder, baking soda, salt & cinnamon – set aside. In a separate bowl, cream the butter & add the sugar & 1/4 cup of the brown sugar. Beat until fluffy. Add the egg – mix well. Mix in the buttermilk gently (don’t over-mix or the mixture will curdle). Stir in the dry ingredients & fold in the apple chunks.
Divide batter evenly among muffin cups, sprinkling remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400 & bake for an additional 5-10 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes & then turn them onto a wire rack to finish cooling.