Happy Monday! We are back with another great muffin recipe for you to try at home. These Whole Wheat Apple Muffins are a good option for those little ones who might not be a fan of oatmeal. This recipe calls for buttermilk or yogurt (you can use either one), which makes these muffins deliciously moist.
While we continue to offer freshly-baked muffins at the centre for snack time twice monthly, our family baking sessions will take place on the first Tuesday of each month. Check our Calendar for details on when you can join in the fun.
Whole Wheat Apple Muffins
Makes about 18 muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon cinnamon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- os 1/2 cup dark brown sugar, packed, divided
- 1 large egg, lightly beaten
- 1 cup buttermilk OR yogurt
- 2 large apples, peeled, cored, and chopped
- Preheat oven to 450°F. Grease 18 muffin cups or a muffin tray and set aside.
- In a medium bowl, mix together the dry ingredients: the flours, baking powder, baking soda, salt and cinnamon.
- In a larger bowl, cream the butter and then add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy.
- Add the egg to the butter and sugar mixture, mix well and scrape down the sides of the bowl.
- Gently mix in the buttermilk OR yogurt. Take care not to over-mix, or the buttermilk might cause the mixture to curdle.
- Stir in the dry ingredients, and then gently fold in the apple chunks.
- Divide the better evenly among the prepared muffin cups or trays. If you like, sprinkle the remaining brown sugar on top of each one.
- Bake for 10 minutes, then reduce the heat to 400°F. Bake for an additional 5-10 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Let the muffins cool in the tray for 5 minutes, then turn them out onto a wire rack to cool completely.