Muffins are such a fantastic breakfast solution, especially when you are heading out or in a hurry. Since it is apple season, we’ve been using up as many apples as we can in various ways – baked, in pie, dumplings, crisps and now muffins. This recipe is originally from King Arthur, adapted by Smitten Kitchen and then tweaked yet again by myself.
These muffins are super moist and keep well for several days (although they never last that long).
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 brown sugar, packed
1 large egg, lightly beaten
1 cup milk or soy milk mixed with 1 tablespoon apple cider vinegar
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F and grease 12 muffin tins.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the brown sugar, beating until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Gently mix in the flour and milk mixture, alternating between the two. Do not over-mix!
Gently fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups and 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.