Comments on: whole wheat apple muffins

By: phee

phee — Tue, 22 May 2012 23:30:15 +0000

This is a great recipe, it survived all my arbitrary substitutions and still came out delicious. We had no buttermilk so I used yogurt, and my Beloved pouted at the suggestion of apples, so left out the cinnamon, added a teaspoon of vanilla to the wet ingredients, then put in a cup of frozen mixed berries (raspberries, blueberries and boysenberries). They also freeze beautifully.

By: julie

julie — Thu, 17 May 2012 00:01:46 +0000

i made these today and substituted buckwheat flour for whole wheat. turned out wonderful. thanks for the recipes – love your site.

By: Sheri

Sheri — Tue, 15 May 2012 08:47:40 +0000

Excellent! Made them vegan with rice milk and a flax egg and they turned out great!

By: Monica

Monica — Fri, 04 May 2012 03:59:32 +0000

oh my,this is, by far the best dang muffin recipe I have ever tried!
You rock& thanks for sharing this recipe. My kids devoured them and are begging for me to bake more. I reduced flour by 1/2 cup and added 1/2 cup ground flax seed.
This ones a keeper,Thanks again!

By: Amanda

Amanda — Sun, 22 Apr 2012 14:47:36 +0000

I just made these and they are sooooooo delicious. I only had a half cup of buttermilk so I just added 1/2 cup of whole milk to that and let them sit for 10 minutes. I also used 3 smaller organic gala apples. Thank you! There are some really happy people here this morning. :)

By: Katy

Katy — Tue, 20 Mar 2012 02:44:11 +0000

Just made these today and YUM! I can’t have dairy so I substituted earth balance for butter and soy yogurt for the buttermilk/yogurt and they were SO good! Definitely will make these again!

By: Nika

Nika — Thu, 15 Mar 2012 18:29:18 +0000

Thanks for such a great recipe! Re. a streusel topping: YES, ADD ONE! I mixed together 1/4 cup light brown sugar, 1 tb flour, and 2-3 tb oats, mixed that into 1.5 tb melted butter and sprinkled it on the (very full!) muffin batter before baking. Didn’t want to burn the topping, so I baked at 375 degrees and the muffins were perfect in 22 mins.
Other changes (in case anyone’s interested–the point is that the recipe is very forgiving):
Used soured milk (whole milk + 1 tb lemon juice) for buttermilk, white whole wheat flour for whole wheat, reduced cinnamon to 1 ts, grated 1 apple and chopped the other. For sweetener: 1/4 cup honey, 1/4 cup maple syrup, 1/4 cup light brown sugar, 1 ts vanilla. For fat: 1/4 cup butter, 1/4 cup coconut oil.
These were absolutely delicious!!

By: Frantasm

Frantasm — Mon, 12 Mar 2012 02:52:09 +0000

I used one apple and added a half cup pf chopped walnuts and 1/3 cup halved dried cherries. Also I used 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/3 cup agave. Muffins are seriously the bomb!

By: Kimberly

Kimberly — Thu, 08 Mar 2012 07:11:59 +0000

I made these last week and they were amazing! I used whole yogurt bc I didn’t have anything else and they were still great! I was a little concerned bc the batter was so thick, but they tasted amazing – and my kids loved them. I came back to write the recipe down for round 2!

By: Shelly

Shelly — Mon, 05 Mar 2012 04:55:31 +0000

These are very good and smell amazing coming out of the oven. I used nonfat Greek yogurt instead of the buttermilk and they turned out well (though probably not as rich as they would have with full-fat yogurt or buttermilk).