whole wheat apple muffins
Sometimes on Fridays, my fingers actually get too tired to type even one more word and I am forced to do prehistoric things like pick up a phone to have a conversation. Seeing as it’s been one of those weeks–and I don’t have all of your numbers–I hope you’ll accept some gratuitous photos of these blissful muffins I made earlier this week in lieu of more than a two word description.*
* 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 an 18 cup muffin tin 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!