Congratulations to Austin for winning the first-ever Squirrels-n-Sweets giveaway! Thanks to everyone who participated! There will always be a next time so don't sweat it if you didn't win this round. I loved reading all the excitement for 2012- lots of good things to come.
Speaking of good things to come
These muffins make a wonderful "good morning" treat. If the morning wasn't so rushed, I would have basked on the back porch and nibbled away slowly. At least I got this quick click in!
The muffins are chopped full of apples and brown sugar. It's hard to find a genuinely healthy muffin, but these at least incorporate wheat flour. You could always substitute a few tablespoons of the butter with apple sauce. I recently did this with the oatmeal cookies and liked them even more. Oh, and why not a few raisins if you're trying to spice it up? Mmmm.... muffy....
If you're going for the gusto, don't skimp out the brown sugar topping. It adds a slight crunch and sweetness- not that you need to be any sweeter! (wink wink) Don't be a muffin top brat though! Eat the entire thing.
The texture is fluffy and very moist. It's rich and dark. It's a perfect addition to a cup of tea and will make the morning commute all the more enjoyable.
PS. Don't forget to pay respects, it's Martin Luther King Day. So few of us have that kind of courage and wisdom. No hate. Know love.
Whole Wheat Apple Muffins
Smitten's adaptation from King Arthur Flour
Yield: 12-18 cupcake sized muffins
1 cup (4 ounces) 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, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour 18 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 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.
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 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.
