Whole Wheat Apple Muffins

whole wheat apple muffins 01

Being with D-, I have been trying many different foods, and being the foodie that I am, I enjoyed every moment of it! I love that he has the same joy for food that I do. I’ve been enjoying much Taiwanese food, Korean food, and even foods that I haven’t enjoyed before. Going on these food adventures made me realize just how much your palette changes as you get older. When I was younger, I wouldn’t even touch any kind of salad. I can now say that I would gladly have salad for a meal. I also enjoy tea more now that I consistently have jasmine tea placed in front of me when I eat Chinese food. I wouldn’t have touched it when I was younger. I would always ask for 7UP instead.

Having this much food can take a toll on eating right, so I decided to make these muffins. Granted they might be the healthiest muffin out there, but it is better than munching on some chocolate chip cookies.

This muffin is made of whole wheat flour and apples, so you don’t have to feel too guilty eating these muffins.

whole wheat apple muffins 02

Adding the brown sugar on top of the muffin batter will add a nice crunch to it. Have these for breakfast or a snack! Your tummy will be very happy.

For storage, I would suggest refrigerating them since they do have fresh apple chunks in them.

Whole Wheat Apple Muffins
Recipe from Smitten Kitchen
makes 10 big 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, 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
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

  1. Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
  2. 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.
  3. 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.
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