Whole Wheat Apple Muffins
30 minMakes 12–18 muffins
Dark, moist whole wheat muffins studded with apple chunks and topped with crunchy brown sugar.
| prepPreheat oven to 450°F / 230°C | ||||||||
| prepGrease and flour 18 muffin cups | ||||||||
| 120 g whole wheat flour | Mix flours, baking powder, soda, salt & cinnamon | Stir in dry ingredients | Fold in apples | Divide among muffin cups, top with brown sugar | Bake 450°F / 230°C, 10 min; reduce to 400°F / 200°C, 5–10 min until toothpick clean | Cool in tin 5 min, turn out onto rack | ||
| 130 g all-purpose flour | ||||||||
| 1 tsp baking powder | ||||||||
| 1 tsp baking soda | ||||||||
| 1/4 tsp salt | ||||||||
| 1 tbsp cinnamon | ||||||||
| 115 g unsalted butter, at room temperature | Cream butter, granulated sugar & brown sugar until fluffy | Beat in egg; scrape bowl | Mix in buttermilk gently | |||||
| 100 g granulated sugar | ||||||||
| 48 g dark brown sugar, packed (for batter) | ||||||||
| 1 large egg, lightly beaten | ||||||||
| 235 ml buttermilk or 230 g yogurt | ||||||||
| 2 large apples, peeled, cored, and coarsely chopped | ||||||||
| 48 g dark brown sugar, packed (for topping) | ||||||||
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