My son loves muffins. His nickname for most of his life has been Muffin. So, I try to make muffins for him as often as I can. When I saw these on Tracey's blog, I got to work right away. I had wanted a hearty breakfast treat with apples in it, and these were perfect.
The original recipe comes from the King Arthur Flour website. I made a few changes, the most significant being an egg substitute, as I was all out.
Whole Wheat Apple Muffins
adapted from King Arthur Flour
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons arrowroot
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup butter, softened
1 cup palm sugar
1 cup buttermilk
2 large apples, peeled, cored and coarsely chopped
Preheat oven to 450. Grease and flour 12 muffin tin. Mix flours, baking powder, baking soda, arrowroot, salt, cinnamon and nutmeg. Set aside. In the bowl of a stand mixer, cream the butter and 3/4 cup of palm sugar, beating for about 2 minutes, until fluffy. With the mixer on low, add the buttermilk in a stream. Don't worry if the mixture looks curdled, it will be fine once the dry ingredients are in. Stir in dry ingredients, mixing until just incorporated. Stir in apple pieces. Divide batter evenly among muffin cups, sprinkle remaining 1/4 cup of sugar on top. Bake for 10 minutes at 450, then turn oven down to 400 and bake for another 15-20 minutes, or until a tester inserted into the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the pan, then transfer to wire rack.
I made 6 muffins and 2 mini loaves. They baked in the same amount of time
We loved these. They are a wonderful Fall breakfast treat. Fluffy, just barely sweet, full of apples, and they have a light crunch on top from the sugar that is sprinkled on before baking. I wasn't sure how the palm sugar would do as a topping, but it worked great.
This is definitely one I'll be making again.