Whole Wheat Honey Apple Muffins

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.

Ingredients

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

Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. Fold in the dry ingredients and then fold in the apple chunks– fold until just combined– don’t over stir!!
  5. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
  6. 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.
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