My partner declared that these were literally the best muffins he’s ever had. They’re pretty fantastic- moist, super flavourful, and just sweet enough (you could probably do without the extra 1/4 cup of brown sugar– but don’t skip the brown sugar topping) . I adapted them from a recipe adapted from a recipe found here.
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 honey
1/2 cup dark brown sugar, packed, divided in half
1 large egg
1 cup (8 ounces) plain yogurt- I used Olympic No Fat (0%) Organic Plain
2 large or 3 small apples, cored, and coarsely chopped (You can peel them too) — I used Cortland
- Preheat the oven to 425°F. Grease and flour 12 muffin cups (1 tin) and 12 mini muffin cups (1 mini tin) and set aside.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. I like to use a whisk- make sure they are blended well.
- In a separate (large) bowl, cream the butter and add the honey 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 yogourt gently.
- Fold in the dry ingredients and then fold in the apple chunks– fold until just combined– don’t over stir!!
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
- Bake for 10 minutes (for the mini muffins, bake for 9 minutes initially), turn the heat down to 375°F, and bake for an additional 7 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.