I had really hoped to post all of my apple recipes on consecutive days to make it a true apple week, but given my participation in a few baking groups (I really hate sitting out recipes unless I have to), it didn’t happen. Here’s a quick recap of what you may have missed:
Apple Cider Doughnuts – well worth the effort and all of the dirty dishes
Plum Applesauce – just as easy to make as plain applesauce but with a more complex flavor
Homemade Apple Cider – a fun fall project if you’ve got extra apples you need to use
Today we’re turning to muffins, with a recipe from King Arthur Flour. I’m a big fan of their recipes and have had good success with the ones I’ve tried. Their blog, Bakers’ Banter, is one of my favorites – complete with step-by-step photos and instructions it’s a terrific tool. I highly recommend stopping by!
I’ve been trying to incorporate more whole wheat flour into my baking and I’ve found that I often can’t even tell, especially when I use white whole wheat flour. These muffins incorporate both white whole wheat flour and all-purpose flour, along with a healthy dose of cinnamon and diced apples. The batter is fairly thick, which worried me a bit, but the apples provide plenty of moisture and the muffins bake up beautifully. The muffins are each topped with brown sugar before they go in the oven so they come out with a nice crunchy top. The cinnamon flavor is prominent, but not overwhelming. The muffins were a hit with those who tried them and make a terrific breakfast treat! I never would have guessed they were whole wheat if I hadn’t known 🙂
Whole Wheat Apple Muffins
from King Arthur Flour
1 cup (4 ounces) white 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 buttermilk
2 large apples, peeled, cored, and coarsely chopped
Preheat oven to 450 F. Line a 12-cup muffin tin with paper liners.
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 15 to 20 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.
Yields 12 muffins
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I can’t wait to try these, they sound perfect…healthy and delicious (and easy, too!) Thanks for the tip on the KAF blog, I need to check that out so I can have more baking projects on my list. Then I could totally lose my mind. 🙂
Regarding the apple cider doughnuts, we had some yesterday at a preschool function. I ate what was left of Christians. If I had those around my house…yikes! I would never get out the door. Anyway…these muffins look astoundingly good. Great fall food.
Delicious. I bet they taste as good as they look on film. Wanna try.
Oh these look great!
I’ve never baked with whole wheat flour, simply out of lack of knowledge.
And although I don’t have a bounty of apples to use up, I will be stopping at a store for bundles so I can get cracking on these apple goodies!
Wow! Your recipes are helping me use up all of the great ingredients I bought at local farms this week. Nice to have a muffin instead of a pie!
Thye look so yummy! I’ll have to pass them along to my mother-in-law as well becaues she tries to bake with whole wheat flour a lot as well.
These look so, so good. Now you’ve inspired me to start baking with more whole sheat flour.
Those muffins look delicious (and sound healthy with the apples and whole wheat).
These look good, as do the donuts!
These look really yummy and I love it when something has whole wheat and you can’t even tell.
Muffins are one of my favorite things to bake, so I am going to try these!
Your muffins sound healthy and delicious! Thanks for sharing 🙂
Those look delicious and yay for something healthy with whole wheat flour. Last week I made a really yummy apple cake from Cook’s Illustrated and subbed in 1/3 whole wheat flour and no one noticed (it was gone too fast for photos). Thanks for the link to the KA blog, I’m sure it’s packed with great recipes.
I wish white whole wheat flour was available where I live. These are the yummiest whole wheat muffins I’ve seen!
Thanks for sharing our link with your readers. Be sure to check our the blog, the recipes and the education pages where you can get links to baking tips and on-line classes! Irene @ KAF
Your muffins look great! I love that they’re whole wheat… then I don’t feel bad eating 2 or 3!
These look really delicious! I love the Baker’s Banter blog, but I don’t think I saw this recipe. I just bought some white whole wheat flour, so I may just need to give these a try.
These look like a great apple muffin – I love it when the recipe is already designed for hiding whole wheat flour!!
I’m loving all of the apple recipes!!! I’ve never checkd out the KA blog – what a great resource! Those muffins look like absolute perfection! I’m going to have to make them for my boyfriend – he’s loving homemade muffins and would flip over these!
Tracey, I actually JUST finished making these – they just came out of the oven and I want one so badly but it is almost 1 am and I really shouldn’t ! haha! Something to look forward to in the morning!
Wow. Great recipe. I just made these and they’re amazing. Love the big apple chunks. I’m trying not to gobble down my third one, but I don’t think I’ll succeed in holding off…
I cut the sugar by about 1/3 and found they’re still sweet enough. Also, having run out of brown sugar I substituted organic cane sugar with about 1Tb of molasses. Worked out fine.
Beautiful muffins! I find things like this so hard to photograph, but yours always look great! I made these right after you posted them, and LOVED them. I really need to explore the KA Flour site more thoroughly, it has some fantastic recipes on it… Thanks for posting these!