Apple Muffins
These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there.
1 cup (4 ounces) King Arthur 100% White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur 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
3/4 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 coarsely chopped, or 1 1/2 cups dried apple nuggets
Preheat the oven to 375°F. Grease and flour a 12-cup 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 chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 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: 12 muffins.
Reviews
01/23/2009
Muffins really moist, not too sweet, could have used some walnuts even though the recipe didn't specify. Will improvise with adding some nuts in next time. The smell emanating from the oven was awesome! I'm getting good at this. The KAF recipes are simple and easy to follow.
01/23/2009
Oh, didn't have any buttermilk, so I used regular organic milk and added 2 teaspoons of lemon juice and let stand at room temperature to curdle.
04/30/2009
These muffins taste so good and the texture is superb.
06/28/2009
love the apple and cinnamon smell... and very moist texture.
are they not supposed to rise as much?
Glad you liked the muffins. These are a little more dense, not as light and fluffy as other muffins, and the flavor is terrific! MJR @ KAF
09/23/2009
Easy to make and had a pleasant taste & the sugar brown sugar on the top made them perfect
10/16/2009
I should have chopped my apples smaller but these are still super tasty! I used yogurt instead of buttermilk. I love the brown sugar on top - yum! I did find that it made more than 12 muffins using standard tins.
10/19/2009
Great recipe. Again! I added raisins and they were lovely. Is there any recipe that doesn't work? So far everything I tried turned out really nice. Keep it up and thanks!
11/02/2009
These muffins are very tasty, moist, and keep well. I have used the weight measurements and got 7 'level' muffins in a 1/2 cup capacity muffin tin. will do 6, slightly bigger ones next time. My only adjustment is on the oven temperature: 450F is definitely too hot; the surface of the muffins was boiling and the sides risked burning quickly. I will use my standard for cooking muffins, 400F throughout, it always works. Thanks for the recipe, definitely a keeper.
01/01/2010
The recipe calls for 1 cup of dark brown sugar (mistake). The methods describe using 1/4 dark brown sugar for creaming, and and additional 1/4 for topping. This is a total of 1/2 cup, versus 1-cup as described. Kindly correct the recipe. It is a terrific one - with the appropriate amount of brown sugar!
Thanks for the attention to detail. I've alerted the team who can make these changes to benefit all on our website. Irene @ KAF
01/13/2010
My whole family really liked these. I used a scoop to get uniform muffins and this yielded almost 18 regular-sized muffins. I used your dried buttermilk, mixing it with the dry ingredients, and using water for the liquid. It seemed to work just fine - is that the best way to use the dried buttermilk in this (or other) recipes? Thanks for another great recipe - you never fail me!
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