September 8, 2011
Apple season is here. These muffins are a great way to use ’em if you got ’em. I like Pink Lady or Granny Smith apples best for this recipe — they have a great tanginess and hold up beautifully through the baking process. Last fall, I made these for a class party at my daughters’ school, and they were a huge hit. Now, with school starting up again and apple season in full force, I tuck them in the girls’ lunches as a special treat or a quick breakfast-on-the-run option — they love them! And since they are made with whole-wheat flour and fresh apples, it’s a healthier (and tastier) muffin.
If you like this recipe, you may want to try my Pink Lady Apple Crisp too.
Whole Wheat Mini Apple Muffins
Adapted from King Arthur Flour
Makes 36 mini muffins
Preheat the oven to 400 degrees
2 cups (8 1/4 ounces) King Arthur 100% White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 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 dark brown sugar, divided
1 large egg
1 cup (8 ounces) buttermilk
2 large apples, peeled, cored, and cut in a small dice
Gather all your ingredients on your counter top and measure everything out — this step makes baking so much easier!
Next, fill your mini muffin tin with liners (optional) and spray cooking spray (I use grapeseed oil spray) over the entire pan. The spray helps the muffins come out of the liner more easily and not stick to the top of the tin.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. With your stand mixer or hand mixer, cream the butter and add the granulated sugar and 1/2 cup of the brown sugar. Beat until fluffy, about 5 minutes. 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 gently fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups (I use a 2 tablespoon sized ice cream scooper), sprinkling the remaining 1/4 cup brown sugar on top. Bake for 14–16 minutes, turning midway through the cooking process 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.