Whole Wheat Apple Muffins

Since it's the start of a new year, let's start off with something simple: muffins. More specifically, whole wheat apple muffins.


These are easy to make, coming together like a quick bread: combining the dry and wet ingredients separately, then gently folding the dry ingredients into wet ingredients. You throw them in the oven and voila, baked goods for the rest of the week.


I like my muffins studded with fruit chunks so I added an extra apple. The whole wheat flour helps give it the impression that these are healthy.

(I refuse to believe otherwise.)


So easy, so simple. What are you waiting for?

Whole Wheat Apple Muffins
From Smitten Kitchen

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
1/2 cup demerara-style or dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup buttermilk or yoghurt
2 or 3 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 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 centre 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.