Categories: muffins
Ingredients
- 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
- 1 large egg, lightly beaten
- 1 cup (8 ounces) buttermilk or yogurt
- 2 large apples, peeled, cored, and coarsely chopped
Directions
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Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
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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.
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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.
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Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 20 minutes, turn the heat down to 400°F, and bake for an additional 10 to 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.