whole wheat apple muffins
* Which is, in case you were wondering: Make these.
Whole Wheat Apple Muffins
Adapted from King Arthur Flour
These dark, crazy moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it like I did, adds a crunchy touch, perfect for those of you who know that the lid is the best part.
Yield: They said 12, I got 18
1 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 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
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
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.
i am making these RIGHT NOW! Well, as soon as my butter gets to room temperature, that is.
Yum! I think I’ know what’s cooking for my weekend treats. Thank you for adding the note about the sugar on top. I would’ve skimped on it!
Ohh goodness how I love apple muffins. I made a batch a few weeks ago (it’s on my blog if you want to see pics) and promptly made another batch two days later… They are so good. Especially warm, with melted butter/margarine… Yummmmmmmmmmm.
These look SPECTACULAR…holy wow, I’m drooling.
I recently had apple muffins made with millet flour and they were delicious. Do you think I could substitue some of the whole wheat flour with millet flour? The pictures look scrumptious.
Oh My God! Those look really appley! yum!
These pictures are too good! Too realistic and clear and yummy-looking! I am trying to reach into my computer screen and grab one and take a bite and it is not working at all. :(
There’s just something about good bites of things inside that makes them extra special.
oh this is very timely…
CAUSE I HAVE ALLA THE INGREDIENTS RIGHT HERE
RIGHT NOW
and i am making them tonight
AND I AM EXCITED ABOUT IT, OK?
Apples?! In April?
In all seriousness, this looks good, I’m always interested in whole wheat food that’s actually as good as non-whole wheat. I’m not exactly a health nut.
Excellent looking muffins. I love brown sugar in or on baked goods. It always gets melted and all gooey, there is nothing like it. I usually bake bananas or blueberries into my muffins, I’ll have to try it with apples. I bet you could use all whole wheat pastry flour in this recipe, or maybe add some oats.
- The Peanut Butter Boy
It was just this morning that I wondered when you post something sweet. *grin*
Speaking of sweet, per your suggestion, I headed over to City Bakery today and hit up some of those peanut butter cookies. I glutonously went for the hot chocolate too.
Little did I realize what I was getting myself into.
It was so glorious that I left half at the office as a pick me up during my Monday blues.
xoxox.
Photos taken and drooled over.
Hmmm … wonder how’d they be with a little booze baked in?
I’ve OD-ed on caramel (just tried the salted caramel ice cream, oh man!) and chocolate so I’m going to feel virtuous serving this up for breakfast tomorrow, brown sugar and all :)
These look AMAZING. I am going to try them this weekend if I have the time.
There is nothing like a good, moist muffin…..
hmm… I think streusel, or prehaps turbinado, on top will be even better. Nice pic (sixth down).
woah. awesome pictures. you know what? i think the saying “a picture is worth a thousand words” has finally come true for me.
but seriously. these pictures are only worth two words. Make these. =D
These look so healthy and breakfasty, I would nearly convince myself they are heathy and not a muffin!!!!
Mmmmm, very lovely. They look like they will give you a comforting hug in the mouth (!)
Beautiful muffins! They look just perfect for April weather!
Off to the market to buy the ingredients for these muffins. Oh yum they look so delish!
The words ‘make these’ are enough. Really. They look perfect.
yumm….i just threw out some apples that weren’t great for eating anymore but would have been perfect for baking! shoot! oh well, I’ll probably bake them anyway because they look some delicious and I like the brown sugar topping idea, I’ll just need to take a trip to the grocery store.
Hmmm, I’m going to try these!
Yes, ma’am!!
Deb, your photographs ALWAYS speak 1000 words (and more!), so no need to apologize for just posting photographs and no anecdote – although I DO love your stories and writing style!! :0)
Hope the weekend is relaxing for you, and that you enjoy some of those scrumptious-looking whole-wheat-apple muffins!!
The muffins look great…. lovely photos… another for the to try list… :)
Whoa. I don’t typically like apple stuff, but those just look down right delicious! I just wanted to say how much I love your blog, your food all looks perfect, and your photography is phenomenal!
Perfect for the last of my apples and dark brown sugar – in the batter – light brown on top. The picture sold me and since I had all the ingredients they’re in the oven now. Nice recipe – and yes, I also had enough for 18 muffins in my medium pan.
you are forgiven for skimping on words in favor of photos, especially when the pictures are this beautiful. I can just imagine the warm cozy smell of warm apples baking in the oven, one of my scents!
I just got the ingredients to make the lemon blueberry yogurt cake, but this recipe is next!
OH! and I found meyer lemons in TEXAS! You know you’re a foodie when you do the happy dance in the produce aisle and you don’t care who is watching.
Ooh. I made some whole wheat apple (& raisin) muffins not that long ago! Of course, I also make everything whole wheat, so I guess that’s not so surprising. :) I also would probably skimp on the brown sugar, so thanks for the advice!
What kind of apples did you use out of curiosity? I’ve never baked with apples before.
Aside from that though, really really yummy looking muffins. I can’t wait to try them. :-D
Okay, the muffins look delicious but why do the apples look like the grapes from the fruit cocktail of my youth?
Mmmm I can almost taste the chunks of apple looking at your photos.
Absolutely fantastic! I had some apples that I wanted to use up and clicked on your site today and saw these yummy things and decided I must make them. So make them I did. And they were fantastic.
Purple spuds, no. Apples – YES! THis one is up front in the morning… my kids and hubby say thanks in advance!!!
:-)
I was searching for a tasty recipe for whole wheat muffins but somehow I was not very successful until today. Thanks for sharing this recipe. I will definitely bake them very soon :-)
“I am forced to do prehistoric things like pick up a phone to have a conversation”
Sarc-tastic. I actually have a visceral reaction when my phone rings, so I understand this completely. Nonetheless, your more brief intro was no less entertaining – so take a load off, it’s the weekend! Would this recipe do well with blueberries – to which I’m always leaning?
Oh, these look amazing!! I’m always looking for new ideas to bake with whole grains…thanks for the recipe!
They look phenomenal the way they are, but if you want a deceptive way to add more health into the muffins, try adding a couple tablespoons of ground flaxseed – nobody except you will know that it’s in there!
This recipe was the perfect excuse for using up the buttermilk that has been sitting in my fridge for the past week. The apples soften up just enough to contrast with the brown sugar crunch on top. What a lovely treat on Sunday! And your photos are gorgeous. I love the new dark background/side lighting set-up you’ve used lately…truly beautiful! Hope you had a nice weekend.
These muffins are baking in my oven as I type! They’ll be the perfect treat on a wintry spring afternoon (38 degrees in Chicago). Thanks for all of your great recipes.
Does anyone know if I could substitute all the flour for spelt flour? I’m trying to make gluten free snacks….any suggestions?
Do you think this recipe would work with green anjou pears?
This recipe looks similar to the one that Ellie Krieger from the Food Network makes. I wonder if she based her recipe on this one. Hers turn out really good and these look great as well :) I will have to give them a try.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33641,00.html
The lid, most definitely, is the best part!
Now that’s an apple muffin. Big chunky bits of apple!!
I just made these over the weekend, and they are so amazingly good! Thanks! I think I’m in love…
Just made these for a wee dinner party. Fan-friggin-tastic, even in our tiny and quite crappy oven (seriously, I think I’d do better with an EZ Bake). Anyway, these were delicious. Thanks!
I confess, sometimes I just eat the lids. Or, rather, pick all the topping off the lids and leave the naked muffins for someone else to eat. These look so fabulous and follow my “more whole wheat flour” baking technique so well that I have to make them right away. Well, as soon as I go grocery shopping, since the fridge is bare of apples and pretty much anything else right now.
Oh these look FANTASTIC!!! I can’t wait to make these later today!
I must confess, however, I often just eat the lids too! I was thinking about investing in a muffin lid pan but then realized I would only be fueling my bad habits!
These look delicious! I have never worked with whole wheat flour, but this is calling my name. :o)
I love to just look at this site, but never attempted to try anything. I just made these muffins and I am fighting the urge to go and eat every single one! Next time I will even put a little more brown sugar on top…!
Made these over the weekend…they were amazing. Everyone loved them. The texture was perfect and they were just as great the next day…especially warmed and with some vanilla ice cream (hey, i like ice cream). I got so many requests for more…thanks for a great recipe with beautiful pictures.
Thanks so much for that recipe! Made them yesterday. They are done in no time and sooo delicious! Crazy moist indeed!! My boyfriend was like ‘Now this is what I’m talking about!’ ;) I’m definitely going to make them again soon.
I haven’t made muffins in ages, Deb, and these are so tempting! I love baking with apples.
I just finished chowing down one of these fabulous muffins for coffee break – wow, they are so moist and yummy! I added one more apple than called for (I really like a fruity muffin!), and they are very appley, awesome. I also got about 18 muffins, though as I currently only have one large muffin tin I had to put the rest of the batter as mini muffins, which is no big deal cause my husband is a huge fan of the mini muffin. One thing I wanted to say is that I switched out the butter for veg oil, and then actually reduced the oil to 1/4 cup and a 1/4 cup of applesauce. These muffins lend themselves to adaptation and you can make them really healthy, which I like. I try to bake a “healthy” muffin a week as snacks for lunches – these fit the bill this week, and maybe next week too! Thanks Deb!
I’m a long time lurker but had to de-lurk to say these are the best muffins I’ve had in a long, long time. Moist and cinnamon-y and the brown sugar on top was delicious. The boyfriend was practically salivating in the living room waiting for them to finish; they smell SO good! Perfect little breakfast for a non-breakfast person like me. Thanks Deb!
Oh, wow! I just made these with the intent of sharing them with a study group tomorrow morning but I’m not sure they’ll last the night. Absolutely fantastic. Especially the brown sugar coating on top! None of your recipes ever disappoint me.
I made these this morning for my roommate and for my boyfriend – and they BOTH loved them. Thanks for posting something that made me look good!
I am eating one of this muffins as I type. They are delicious and super easy to make. I was able to put them together while my dinner was cooking and got them in the oven right as my dinner came out. I didn’t use muffin liners, just greased and floured my muffin tin. Also, I made 12 really big muffins, had to kind of poke the batter into the tins, but it worked just fine. Took these on a long car trip for breakfast and they were a big hit. Next time I think I’ll reduce the butter and replace it with applesauce.
These look so yummy. Wow. I’m giving this a mention on Sofachip later today!
I’m stopping on my way home tonight to pick up apples to make these! They look sooooo good.
These muffins were a big hit at my work meeting! I reduced the butter to half a stick and substituted a 1/4 cup of unsweetened applesauce, and it made them really appley!
Works great with AP flour too, and margarine made for baking! I grabbed a container of vanilla yogurt rather than the buttermilk, and chopped my apples a little finer than yours – still wonderful! I ended up with 20 in muffin liners, and I love them! Thanks for sharing. :)
Toni, thanks for that link. While looking at Deb’s recipe I was thinking ‘that’s a lot of sugar.’ Although I’m sure its delicious, I’d like to reduce my sugar intake.
My buttermilk curdled twice and it was only the third attempt when i alternated the dry and buttermilk into the beaten butter that it worked. Still glad i tried it because it was the best muffin i’ve made. Reduced the sugar and it was still sweet enough.
Delicious! My husband ate 2 right away and went back for the 3rd shortly after.
Thanks so much for the delicious recipe!
i’ve become a fan of your site almost overnight, because of your wonderful recipes and amazing photos! :-) i tried this recipe today and was extremely pleased with the results. Kudos and keep on cookin’ ! :-)
I made these today too!! I made one change, I grated the apples. The muffins are moist and tender and delicious!
Thank you for having such a lovely blog! I’m still learning the ropes of cooking, and the recipes of yours (these muffins, and the peanut butter brownies) that I’ve made have been such huge hits with my friends and coworkers. I made these muffins the other night and they didn’t last through lunch the next day once I took them in to work. I chopped the apple a little too coarsely, I think, but they still came out delicious.
I made these yesterday and although mine aren’t nearly as pretty as yours, they are quite delicious! I minced the apples really finely and used Fage yoghurt plus some milk instead of buttermilk. Thanks for the recipe! It’s a big hit in this house :)
These muffins were sooooooo good!!!! Thanks for the recipe!
Did these, but because i have a gas oven, and am also high altitude, the temperatures given were way too hot… the brown sugar began to burn in in the first minute and smoke alarm went off.. So I dropped the temp to 400 for the first section, and 375 for the second… might take a bit longer, but still Great!
these were awesome. i used one granny, one fuji and plain nonfat yogurt. delish! thanks!
Loved this recipe! No whole-wheat on hand and I used milk + cream of tartar instead of buttermilk, but they still came out delicious!
Just wanted to say that these muffins are divine! I just made them today and I’m having trouble not going into the kitchen again for thirds. I used yogurt in place of the buttermilk and didn’t skimp on the brown sugar topping as suggested. Thanks for turning me on to this recipe, Deb!
These were great! I made mine with two pink lady apples. Also, I got 12 muffins from my silicone pans. I notice that with my pans, they are a bit larger than I guess the standard muffin/cupcake pan. I can not use cupcake liners in mine because regular cupcake liners are too small. But since it silicone, it’s no loss.
I think I will make this as a coffee cake or in a bundt pan next time.
Wow. These are the best baked good I’ve ever made, and I’ve made a few. It’s pretty crazy this is from a bag of flour! Normally I find those recipes questionable… Thanks for an awesome muffin recipe!
Not sure if this might have been posted before, but 82 comments are a lot to quickly read through :) I somehow couldn’t find this recipe in your recipe index and only re-discovered it when searching your site for “apple muffins”. Which means, I will most likely be making them sometime soon!
wow! just made these today and they were fab!
I even tried to make them a bit ‘healthier’ (by using ALL wholewheat flour and adding 3 apples, skins and all!) and they still turned out great. They hardly rose at all so fill them right to the top!!
Thanks for the recipe, I’ll definitely be making these again!
These are FANTASTIC! I made them a few months ago and am fixing to bake them again tonight! Thank you oh-so much!
I made these today and they are really really good and was so easy to make. Thanks for the recipe!
I just made these with a few additions – ground flaxseed, wheat bran, rolled oats, and chopped walnuts. I also added an extra splash of milk to compensate for the extra dry ingredients, and they turned out great!
pretty good. Just had one with a glass of milk. Next time I would use a more tart apple for contrast and probably a bit less cinnamon, maybe some ginger instead. But these have a lovely texture and are very tasty. BTW you can go ahead and let the egg/butter/sugar/buttermilk mix curdle, same as with any cake: the flour will bring it all back together again with no tears.
Hi — this recipe looks delicious, but I’m not clear about the temp to set oven at . . . 450A??? Help!
I was distracted when I made these (with yogurt) and messed the blending/mixing sequence up and put them in at 350 only to realize five minutes later, when I jacked the temp up. So they could have bombed, but no, they were fantastic! My daughter’s got some great lunchbox treats coming her way — thanks!
I halved the butter, replaced all of the sugar with 1/4 cup of light brown sugar, replaced the buttermilk with 1cup soy milk and 1 tbsp of lemon juice. Additionally, the egg was replaced with 1tbsp ground flax seed and 3tbsp water set to the side to make a flax egg.
They turned out well, with a light flavor. I didn’t expect them to, though.
what kind of apples would you guys suggest using?
Anything you have on hand. Granny Smiths are often used for baking, but I like using those yellow ones (because they’re not very watery) and MacIntoshes, too, (because they bake quickly).
These muffins are fab…I used apples from the orchard and they turned out wonderful. I followed the receipe exactly and used the yorgurt. My hubbie ate five of them the first night! They were very easy to make and my son loved helping. Perfect with afternoon coffee!
ahhh…i can’t wait to try these out! i just picked orchard apples up in julian, ca this wekend…was looking for a good apple recipe. thanks!
I had a couple of apples and made these today for a coffee morning. Luckily i had one before everyone arrived as there are none left. Absolutely delicious!
I made these last night and had to restrain myself from eating them all after coming out of the oven. I brought them in to work and everyone said they were the best they’ve had. Everyone wanted the recipe. I used Yoplait thick and creamy blackberry harvest for the yogurt. Can’t tell if it really made a difference though, I’d have to taste them with regular. Also I got 12 fairly large muffins, I filled the cups almost to the top, and they rose quite a bit. This is great, thanks so much. Great photos!!
Just wondering, could you make these with strawberries instead of apples?
By the way, i make this all the time now and they have become a family staple for us. Love them!
Just found your recipe! I got a ton of apples yesterday on super sale, and am now excitedly baking these in the oven. The anticipation is too much for me. I used 50/50 flour along with 1/4 c sugar and 1/4 cup honey instead of all granulated sugar. The batter looks a bit runnier than yours, but I’ll let you know how they turn out! :)
verdict = delicious!!
we are all allergic to dairy and soya products. what can i use instead of the buttermilk?
Buttermilk substitutes:
There are a number of milk substitutes out there. Some are good for baking, some not. The ones that are carried at the grocery store around here are almond milk, hazelnut milk, soy milk, rice milk, oat milk, and hemp milk (odd isn’t it? Tasty though. It’s rich and creamy, similar to soy, though as I’ll note in a minute, horrid for baking.) Natural food stores will carry most of these, and your grocery store should minimally have soy, rice, and almond varieties.
Hemp milk definitely goes sour when baked. Rice milk does too, though much less so.
That leaves hazelnut, almond, oat, and soy milks that can be used for baking. Which ones you use is entirely up to what you think will complement the dish most. Soy tends to lend that strong soy taste, but it it rich and creamy. Hazelnut is the nuttiest of them, but also rich. Oat is my personal favorite, as it is flavorful without having any overwhelming flavor. Almond is my second favorite… slightly nutty.
To make buttermilk from any of these ‘fake’ milks, simply add vinegar. The proportion is 1 tbsp vinegar plus enough milk to make 1 cup of liquid. You let it sit for 10 minutes if you are using real milk, but I haven’t found that makes a difference for ‘fake’ milks.
As a note, I bet you could also substitute 1 tbsp vinegar plus enough water to make 1 cup liquid for 1 cup of buttermilk. You’d lose some of the richness of using real milk/buttermilk/fake milk buttermilk, but it would probably still work. :-)
I am baking these right now, except I used bananas and some crumb topping I had leftover. I will have to blog them later in the week. :)
So fantastic! My butter/sugar mixture did curdle when I added the buttermilk, but when I added the flour it became smooth, and the muffins were great! It was a nice way to use up a few Fujis that were looking a little banged up.
These muffins are wonderful!! I added 1 tsp. vanilla to the batter and in addition to topping them with the brown sugar I used 1/4 cup chopped walnuts and sprinkled them on top also. Yummy!!
These were delightful! I fell for the pictures right away, but the recipe was a big hit. My 4 year old and I made these this afternoon. She cut up the apples with a butter knife so the chinks were a little large. I used King Arthur white wheat flour and substituted .5 cup of the total flour with wheat bran. I used all brown sugar also, but cut it in half. I made them into mini muffins and they turned out perfectly. I think next time I will substitute half the butter for applesauce to up the apple flavor. I m=will make these again very soon!
I made these for the kids I was babysitting. They looked so delicious and they tasted GREAT!! The kids loved them! Thanks!
It’s always nice when muffins actually look like they are supposed to on the website. :-) These are delicious! I used the last three apples in my fridge: 1 Fuji, 1 Granny Smith, and 1 Red Delicious. Also, instead of buttermilk, I substituted with 1 cup of milk with a tablespoon of lemon juice. This recipe is definitely a winner — thank you!
hi, i want to make the muffins non-dairy is there anything i can use in place of butter milk or yogurt?
thanks
Wow those muffins look really good !
My daughter is allergic to all dairy and nuts.
What can I substitute milk/buttermilk/ butter/margerine with without spoiling the taste
I just baked these and they are tasting mighty fine!!! And considering it’s under the “healthy” muffin category, it’s simply divine! Moist and the apple chunks were delish! Mine didnt rise as much though but who cares! It taste great! I like it that it’s not that sweet too!
I made these to bring to visit my husband’s sister at college. They were amazing! So fluffy and delicious. I used Braeburn apples and didn’t skimp on the brown sugar on top. Thanks for the excellent recipe!
Wow. These turned out amazing tonight. I could eat them all.
I made them for snack at my daughter’s preschool tomorrow. It’s her birthday so I can make a “healthy snack” instead of cake. I made mini-muffins and baked them for 6 minutes at each temperature.
The only other thing I did was use yogurt cheese instead of all yogurt. I didn’t have enough yogurt but did have some yogurt that had been draining for a few days so that its texture was more like cream cheese.
These are lovely and truly are the best muffin that has ever come out of my oven. Thank you for sharing.
i made these muffins but replaced the butter with my homemade thc butter. all the boys loved them and we ate them all night long while playing playstation
I thought my batter was a bit dry so added about 1/4 c – 1/3 c unsweetened applesauce. Turned out perfectly! Consistency of the apples is just that of a pie and the muffins are delicious. Very light and fluffy for whole wheat!
I do not deserve how well these muffins turned out. I did everything wrong from accidentally melting the butter when trying to soften it in the microwave (put it in the freezer for a few minutes afterwards) to most likely curdling the sugar mixture when I added the yogurt (the low fat kind) to yanking the muffins out of the oven 5 seconds after I put them in there hoping like crazy that the thought of rising hadn’t even entered their little muffin heads yet while I dumped brown sugar over the tops. Realised my wheat flour was strong (is all wheat flour strong?) and my egg was only medium rather than large, not so big a deal. I think they turned out well just to spite me!
I turned these muffins into a coffee cake as an easier to make healthy treat for my staff at school. I am the school nurse. Everyone loved them. Alas, I don’t remember exactly what I did. Here’s what I do know I did; I used all the same ingredients as the recipe called for-using buttermilk, I put it in a 9 x 13 greased and floured pan, I sprinkled some coarse white sugar on top in addition to the brown sugar (I don’t want my staff too healthy-they won’t need me anymore!), and I baked it as for muffins-first at 450 for 10 minutes then down to 400 for- and here’s the part I don’t remember-I think it was 20 minutes or more. A teacher also made this recipe and she said she accidentally put all the brown sugar in the cake and baked at 400 for 20 minutes and her’s also was good. I have made the muffins many times and they are sooo good and I feel virtuous because they are healthy-but I eat way too many and so cancel out the health benefits!
ok ok ok! My 3 year old and I will make these! I’ve just bought him real but child size whisk,rolling pin,bowl and flour sifter (with a rolling handle to turn the centre of the sieve). Muffin stuffin here we go! Thank you.
My daughter is allergic to dairy and eggs and so I used an egg replacer and made buttermilk with her soy milk and they were still delicious. I can only imagine how great they would be if they weren’t dairy and egg free!! I also ground up quick cooking oats to replace the AP flour and also replaced the apples with strawberries – wonderful.
I have a bunch of plums and am thinking of substituting plums for apples. I know I bought out of season – go ahead and spurn me and then help me. Anyone tried substituting fruit other than apples?
Wow, these came out fantastic, even better than I hoped. The twelve muffins smell cinnamon-ly divine :)
I used less white sugar (1/4 cup instead of 1/2 cup) because my apples were on the sweeter side. I also put in more apples because I wanted to use up as many as I could. My Harlem supermarket only carries lowfat buttermilk (don’t ask) but it all worked like a charm. This recipe is definitely a keeper.
I made these last week. They were absolutely fabulous! My almost 4 year old loved them so much she asked for them again, so they’re baking right now. I skipped the sugar on top this time – I wasn’t a huge fan of it, but these are seriously yummy!
Has anyone tried making some sort of streusel/crumb topping for these other than just brown sugar? i am trying to find a really good streusel topping recipe…..
These were soo good! I just used regular old yogurt, added some vanilla extract (because in my mind, you can’t bake anything without vanilla extract) and sprinkled the top with brown sugar and cinnamon. It took everything I had not to eat the tops off of all the muffins. Thanks for another winner!
Eating one of these right now! Sooo good. I used all whole wheat flour, all brown sugar, applesauce instead of egg and regular milk. Turned out great!
I just made these tonight after searching all day for muffins to bring for a picnic tomorrow. They turned out BEYOND delicious. Thanks so much! I just stumbled upon this site today and I will definitely be back!
I made this last night for a brunch this morning and they’ve been a big hit. I used light brown sugar instead of dark and plain, full-fat yogurt instead of buttermilk because that’s what I had on hand. They turned out unbelievably moist and light. Definitely going to make these again – great!
I make these over and over again. Love them!
These turned out great. I had to sub buttermilk for 6 oz. of greek yogurt, but they were delicious nonetheless. http://www.workaholicmama.com/2009/08/recipes-for-kids-whole-wheat-apple.html
I made these last night, and YUM! I had less than a tsp of cinnamon so I added other spices, and I misread the amount of butter and shorted it by 2 tablespoons. Oops. They were still so moist and soft and yummy! I’m excited to try some substitutions to make this more diabetic-friendly, and I’m sure they will come out fabulous. Thanks again for such wonderful recipes!
Would these muffins work with peaches instead of apples? Any suggestions for how I might adapt it? (I have a ton of peaches getting soft on me… )
Thanks!
No reason they wouldn’t work with peaches.
Last night I wandered home from a Prospect Heights bar and had this urge to bake. As a recent transplant to Brooklyn, I felt a bit homesick and wanted to cure it with some warm goodies; a reminder of waking up to the comforts of my mother’s baking. After some internet sluething, I came upon your wonderful whole wheat apple muffin recipe. The beautiful photography drew me in and it was almost as if I could smell them through the computer screen.
So at 2am I busted out my bowls, spoons, whole wheat flour, etc and felt the homesickness slowly melt away with each ingredient added. This recipe is so amazing because the muffins were easily made semi-vegan as I used Bob’s Mill Egg Replacer and even then they hit the spot. So in addition to being eggless and tasty, I also used 1 apple and 1 pear to switch things up. Needless to say, this recipe was well received by my new roommates and I will be sharing some with my neighbors! Thanks!
I’m part of a Jewish group on campus that goes apple-picking every year right before Rosh Hashonah. Last year I decided to make apple muffins with what I had picked, and they didn’t come out so well–the recipe indicated you could use either white or wheat flour, and I made the mistake of using only wheat flour, so the muffins came out too crumbly. We went apple-picking once again over the weekend, and I came across your website while looking for a better recipe to try. I just finished making them, and they came out PERFECTLY. They were moist and sweet and delicious! The apples I used were fairly large so I only needed about one and half. I’m so pleased with how they turned out that I’m going to make another batch for when I go home for the holiday next weekend. Thank you!
These were fabulous–I too got 18. Used two honey crisp apples and they were amazing.
I didn’t have enough apples for a double recipe (I never make a single recipe of any baked goods, to much work for just 12 jumbo muffins) so I added 2 chopped banana’s…and 6 grain flour was on sale, so that’s what I used in place of whole wheat.
MARVELOUS TASTE!! Everyone in my path thinks I’m wonderful. Thanks
Hello! I’m new to your site, and this is the first recipe of yours I’ve made — delish! I followed the recipe perfectly (I’m not brave enough to add/switch things because I’m afraid of wasting) and they came out great. However, when I followed the actual baking directions (450 degrees and then 400), my muffins were still batter in the middle after the suggested time. So I dropped the oven to 350 and let them go 15 minutes. They were still moist and wonderful. Next time I think I might add some pecans…
Thanks!
Oh, goodness. I just made these for the fourth time. And they are still just as scrumptious as the first. This was the first time I tried it with yogurt instead of milk (running low on milk…), and I was pleasantly surprised! I was worried they’d be very dense and have a different feel than my previous buttermilk batches. But, nope! Totally delish! I made 12 jumbos, but there are only 11 left ;)
anyone try substituting canola oil for the butter?
I am going to bake these today, only I always replace the butter with applesauce. Hopefully this will work. I’ll keep you posted on the results. Thanks again.
These were AMAZING!!! I added a teensy bit more yogurt and made them in larger muffin tins (so i only got a dozen out of the batter). The extra yogurt in my second batch made them a bit more moist. They were a HUGE hit! THANKS!!!
We went apple picking last week and this morning, my brother wanted to eat some apple pie. However, I was too lazy to make the crust and all that, so I made him these. HE LOVES THEM! I didn’t have buttermilk to I used yogurt. The muffins are VERY moist.
Wow are these delish! I used Spring White Wheat flour, our own homegrown apples, and sour cream instead of buttermilk/yogurt. I also did a crumb topping with butter, flour, brown sugar and a touch of salt. They are wonderful, and will make these again and again I am positive! Thanks Deb for another fab recipe!!! : )
I had already started creaming the butter and sugar together when I realized I had run out of eggs. I never run out of eggs! So mine had no egg, and they were still amazing. My 17 month old loves them.
I was just introduced to Smittenkitchen this month and this is the 1st recipe I’ve made, twice in the past two weeks. These are the best muffins I have ever tasted and I have gotten rave reviews from everyone who’s tasted them! I got 18 both times I made them, thanks!
So delicious. My daughter went apple picking 2 weeks ago and I have made all manner of apple baked goods since then . My usual apple muffin recipe uses apple sauce so I did a search for a recipe with fresh apples and found several. The first one I made was not nearly as tasty as these. These were perfect. No one would ever know they had whole wheat flour in them. (I used King Arthur’s white whole wheat flour) I didn’t have any buttermilk so I used the yogurt and it gave the muffins just enough tang to counteract the sweetness of the apple. I still have some apples so I think I’ll make some more and freeze them. I might try adding some walnuts next time . Thanks for a great recipe.
wow! this muffins are truly delicious. thanks a lot for the recipeeee!!! i used honey instead of sugar and they turned out wonderful. you’re right, we cannot miss the brown sugar on top! this recipe is a winner…! thanks for sharing it.
Just made these this morning. In an effort not to skimp on the brown sugar, I put on too much and mine are a bit too sweet. I also found the oven temp too high and mine almost burned a bit on the edges. The muffins themselves, though, are great. I used a granny smith and 1 1/2 red delicious. I also only had 12 muffin tins, so I put the remaining batter in a muffin top pan. The excess brown sugar was even more of a problem here, but if you think of it as candy, it’s faboo!!
Hi! I discovered your website a few months ago and have been an avid reader since! I love your writing and always look forward to new posts! I’ve made a couple recipes and am typically shy when it comes to commenting. But oh my goodness, these were so delicious that I just had to say something! My husband and I decided that they may need to be our morning staple :) Thank you so much for the recipe!
These were so good with fresh fall apples I made them twice! The first time I used northern spry apples, and added the extra brown sugar topping 10 min after I had started cooking (I almost forgot about it). The sugar granules that didn’t land on a muffin burned and left stains on the pan, but the muffins themselves were great.
The second time I made these muffins, I think I used jonathons (also good) and added some minced dried cranberries and extra cinnamon, and used all of the brown sugar in the batter. Both ways were delicious!
I just made these, except I only used 1/2 cup white sugar and 2 mediumish apples. They are SOOOOOOO good! Thanks for the amazing recipe!
These look like the perfect rainy day project. Or snowy day, rather!
More apple recipes please!
Baked for a birthday brunch; big hit!
(I added 1T vanilla extract, some honey, and only used 2/3C brown sugar and organic all-purpose flour.)
My three year old and I made these yesterday…she wanted cupcakes I wanted to bake something that tasted good and felt good for us….they are heavenly…next time some walnuts and raisins might go in too….might change it up and make them with pears…
And the smell in the kitchen while they were baking….my toddler was jumping up and down in front of the oven the entire time!
just made these, only sub. was unsweetened ricemilk+vinegar for the buttermilk. halved the recipe and it made 12 full muffins! also sprinkled a turbinado packet on top – may have been overkill but good lord they are delicious – and 150 calories a pop!
Thank you for sharing this recipe ..this came out delicious ..
Long time fan of your site and cooking, finally delurking.
I’ve made your chocolate chip cookies before, and just yesterday, these muffins. They’re literally heaven – a big hit all around. I had to thank you! I would hug you if I could, but I daresay this will do :)
My husband and I made these last night and I have to admit we couldn’t wait until breakfast to try one — the combined aroma of cinnamon and apple was irresistible! We doubled the recipe, halved the sugar and added about four tablespoons of flax seed to the white flour measurement. This recipe is a definite keeper!
I made these last night and they are absolutely the only muffins I’ve ever made that I’ve been happy with. I will make them again and again. You are amazing! No smitten kitchen recipe has failed me yet.
DELISH! Made these yesterday and even my dog loved them. Very moist and the kitchen smelled heavenly. And yes even the boyfriend, who is like “no whole wheat for me”, loved them! Will definitely make these again!