I was responsible for snack at the boys’ soccer game today, so I brought up a bunch of sliced-up oranges and a batch of these muffins. The team made short work of both. I was very impressed with the muffins. They were quite moist and very tasty. They’re a great way to get apples into my non-fruit-eating son. All four of my boys loved these muffins. I love when that happens.
The original recipe called for chopped apples. My boys don’t like to find chunks of fruit in anything, so I decided to use a box grater and grate the apples. They had no idea that the muffins were loaded with fruit! The original recipe suggests that regular-sized muffin cups be used. I thought mini-muffins would be a much better size for the little hands at the soccer game. I ended up with 36 mini-muffins and needed a little extra brown sugar for the tops.
Whole Wheat Apple Muffins
Recipe adapted from King Arthur Flour1 cup (4 ounces) white whole wheat flour
1 cup (4 1/4 ounces) unbleached 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 (5 5/8 ounces) dark brown sugar, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk
2 large apples, peeled, cored, and gratedPreheat the oven to 375°F. Grease and flour a mini muffin tin, or line with papers and grease the insides of the papers.
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.
Divide the batter evenly among the prepared mini-muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
Yield: 24 mini-muffins (the recipe actually made 36 mini-muffins for me)
One year ago: Lemon Risotto
Two years ago: Scalloped Potato Gratin
Print This Recipe
So far the best tasting muffins I’ve made. I’m starting to bake with fruit more and these were so wonderful and moist. They aren’t the most beautiful, but we couldn’t get enough. They reminded me of coffee cake. Big hit. Thanks!
I agree with Ana – these muffins are really good. I baked them in a regular muffin pan and it yielded 17 muffins (including the one I ate just as they came out of the oven). I love how you don’t really feel the fruit in them, and the fact that they contain (relatively) healthy ingredients, without tasting too healthy. Thank you!
Ab fab Diane – made these at the weekend after a couple-year hiatus. Did the apple chunks rather than shreds this time. They did not last too long!