It's no secret I love muffins. And that's why it should come as no surprise to you that I will be sharing two more muffin recipes this week. My sister and friend Megan threw a baby shower for me this past weekend, and I couldn't resist making mini muffins for the event. Plus, the leftovers made great snacks when the freak October snow storm left us without power on Sunday, thwarting my grand plans to make apple cinnamon pancakes and bacon for my guests.
Whole Wheat Apple Muffins
recipe from Smitten Kitchen
yield: 36 mini muffins plus one mega ramekin muffin
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup buttermilk or yogurt (I used vanilla yogurt)
2 large apples, peeled, cored, and chopped (I used 4 small apples)
Preheat the oven to 400 degrees. Prepare muffin tins with liners, cooking spray, or butter.
Mix together the flours, baking powder, baking soda, salt, and
cinnamon, and set aside.
In a mixer 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
Mix in the buttermilk or yogurt.
Fold in apple.
Divide the batter evenly among the prepared muffin cups, sprinkling
the remaining 1/4 cup brown sugar on top.
Bake for 15 minutes, rotating once halfway through, or until a toothpick inserted in the center comes out clean.
the muffins for 5 minutes in the tin, then turn them out onto a wire
rack to cool completely.