Living in the CSA: Hearty apple muffin recipe
I just ate the last of these muffins a bit ago, and I miss them. Thankfully, they were very easy and I still have plenty of apples to work with. I could make two more batches if I wanted!
Hearty Apple Muffins
Adapted from Smitten Kitchen's Whole Wheat Apple Muffins (which she adapted from King Arthur Flour)
Yield: They said 12, I got 18 (SKK: But I got 12)
1 cup all-purpose flour
1 cup whole-wheat 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 (I used 6 ounces Greek yogurt and a splash of milk)
2 large apples, peeled, cored, and coarsely chopped (I used 2.5 smaller apples and left on the skin)
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.
Notes: I am in love with these muffins. The original recipe called for half the flour to be whole-wheat flour, but I left my grocery list on my desk and didn't get home with that. I'm absolutely (or apple-solutely, to quote the Wonder Pets) making these again, with the whole-wheat flour. Also, for whatever reason, I didn't use the mixer, but I definitely am next time.
(Photo by me)