So, this week we’ve been doing an apple theme for Liesel and MJ school. To kick off the week we took our first trip to the apple orchard. Sure, it was hot and barely legal to call it fall, but we went with PSLs in tow and the girls had a blast! It was also prime time for one of my favorite types of apples, cortland.
With our first apple stash we have proudly made apple crisp, two batches of applesauce and the most delicious apple muffins I have ever had! Because I loved the muffins so much ( and so did the rest of the fam), I just had to share it with you all!
I had been on the search for some apple muffin recipes for a few weeks. It is something I have never made, but always love when I have them out. In our attempt to use as much whole wheat flour as possible, I decided to lessen the all purpose flour and add in some ww instead. To our delight the muffins were still super moist and not too dense. Perfect for a morning breakfast on the go or a nice after dinner treat. Hope you enjoy them as much as we did!!
1c whole wheat flour
1c all purpose flour
1tsp baking soda
1tsp baking powder
1/2c butter, room temp
1/2c brown sugar
1c buttermilk or yogurt
2lg apples, peeled, cored and diced
Preheat oven to 450 degrees and grease and flour 18 muffin cups.
Whisk together the dry ingredients in a small bowl and set aside. With a mixer, beat the butter, sugar, and 1/4 cup of the brown sugar until they are nice and fluffy. Add in the egg and beat for an additional minute.
Carefully pour in your buttermilk or yogurt, and hand mix until completely incorporated. Add the dry ingredients and continue to mix until all is nicely blended.
Fold in the apples
Sprinkle the remaining brown sugar on top and pop them in the 450 degree oven for 10 minutes. Then decrease oven temp to 400 degrees and bake for an additional 5-10 min. Let the muffins cool for 5 minutes, and then enjoy!