I’ve been making this recipe since 2014!
This recipe is from “Smitten Kitchen” – and we found it really healthy YET wonderful. Sometimes, as we all know, healthy baked goods can be very unappetizing, but these had flavor, sweetness, with a unique apple taste. I got about a 18-19 muffins yield. They freeze and defrost well. I left them on the counter to defrost, or in a pinch, I defrosted them on the defrost setting of my microwave. I’ve used buttermilk one time, and recently (2017) I used 2% Greek Yogurt, both work well but I prefer the Greek Yogurt (or use any regular yogurt). 🙂 ENJOY!
—You can make these eggless by obviously removing the egg – no substitution needed. The buttermilk or yogurt makes up for it.—
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** (cinnamon is not I.C. safe for me, so I omit it)
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten (*eggless tip, if you need it)
1 cup (8 ounces) buttermilk or yogurt**
2 large apples, peeled, cored, and coarsely chopped
*IF YOU NEED TO MAKE THEM EGGLESS, I JUST TOOK OUT THE EGG BECAUSE THERE IS BUTTERMILK OR YOGURT IN THE RECIPE TO MAKE UP FOR IT).
**We used 2% Fage Greek Yogurt and it turned out wonderful. – December 2017.
- Preheat the oven to 450°F. Grease and flour 18 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.
- If using eggs, add the egg and mix well; stop once to scrape the sides and bottom of the bowl.
- Mix in the buttermilk/yogurt gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)
- Stir buttermilk/yogurt mixture into the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
- Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 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.