Whole Wheat Apple Muffins

I love having a healthy treat around for my kids and something quick and easy to grab in the mornings.
 These muffins are moist, delicious and really healthy!
They are perfect for a snack, breakfast, or dessert.

I adapted the original recipe from HERE, and used honey instead of white sugar.

They turned out so delicious!

Whole Wheat Apple Muffins

Adapted from King Arthur Flour

Yield: 12

1 1/4 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 tsp. vanilla

1 tablespoon cinnamon

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature

1/2 cup honey

1/2 cup dark brown sugar, packed, divided

1 large egg, lightly beaten

1 cup buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 12 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, cinnamon and set aside. In a separate bowl, cream the butter, honey, and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and vanilla 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 {on the top rack}, 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.

Enjoy!

~Julia


I am sharing HERE.