I added all the brown sugar into the batter…woops! I have a bad habit of not reading through an entire recipe – don’t be like me 😉 I figured the extra sugar couldn’t hurt these, and I was right. I didn’t add more to the tops, but next time I will be sure to remember that “divided” step. The kids and I love these and they are really flavorful, fluffy and moist. One of the ways I safeguard against dense baked goods that require whole wheat flour, is to make the simple substitution of whole wheat pastry flour. Another easy modification is to add the buttermilk and flour in three additions to the butter/sugar/egg mixture. The resulting batter is light and fluffy and baked into 16 Fall inspired muffins. And about the temperature called for in these – I cut it back to 350 degrees on convection for 20 minutes and they came out perfectly. Thanks for reading, enjoy!
Whole Wheat Apple Muffins – adapted from Smitten Kitchen via King Arthur Flour
Yield: They said 12, I got 16
- 1 cup (4 ounces) whole wheat pastry 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
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. 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.
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.