Apple Wheat Muffins

These muffins are probably the best baked good using wheat flour that I've had. Normally you think wheat flour and you think it'll be dense or dry, but these are anything but. They're super moist and have a real delicate crumb.

Apple Wheat Muffins
From http://www.smittenkitchen.com/

Yields: 15-18

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 (use good strong cinnamon!)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1 cup buttermilk
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour a muffin pan or two and set aside.

Mix the dry ingredients (flours, baking powder, baking soda, salt, and cinnamon) and set aside.

In a separate bowl, cream the butter, granulated sugar and 1/4 cup of the brown sugar together until smooth and fluffy. Add the egg and mix well.

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 last.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.


Bake for 10 minutes, then turn the oven to 400°F, and bake for an additional 5 - 10 minutes, or until a toothpick comes out clean.