A perfect muffin! The buttery sweet batter is filled with apple chunks. You choose the crunch on top. Everyone in my family loved them. I prefer to make in a greased muffin tin (no paper liners) for added texture. Recipe from the Smitten Kitchen. Makes about 18 muffins. These are a great make and freeze muffin for easy school lunches and snacks.
1 c. whole wheat flour
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tab. cinnamon
1/2 c. (1 stick) butter, room temp
1/2 c. granulated sugar
1/4 c. brown sugar, packed
1 egg, beaten
1 c. buttermilk or yogurt
2 large apples, peeled/cored/coarsely chopped
brown sugar or chopped/sliced nuts (almonds, pecans, etc) for topping (I used some leftover candied pecans.)
Preheat oven to 400*. Grease muffin cups.
Whisk together flours, baking powder and soda, salt and cinnamon. In separate bowl, cream butter and sugars. Beat until fluffy. Add egg and mix well (stopping to scrape bowl sides at least once). Mix in buttermilk or yogurt gently, stir in dry ingredients, then apple chunks. Divide batter among prepared muffin cups and sprinkle with topping of your choice. Bake 10-15 minutes or until toothpick comes out clean. Cool on wire rack.
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