muffins are one of my favorite foods these days. i love that they make for a quick, portable breakfast, an easy snack, or even (if served with a bit of ice cream or yogurt), a delicious dessert. while my favorite types of muffins are admittedly ones overflowing with chocolate or nutella, i try my best to eat slightly healthier than that most days. and these whole wheat apple muffins are absolutely scrumptious, with far less “guilt” than the dessert-type muffins I normally go for.
the recipe comes from vegetarian blogger (real-life friend) lesley eats – i’ve had a lot of success with her recipes, so i was confident that these would turn out deliciously. and you know what? they did! these muffins are wonderfully light, with a slightly sweet cinnamon-apple flavor, and a delightful bit of texture + heft from the apples + oats. oh, + the brown sugar topping? it bakes up wonderfully sweet + crunchy – soooo addictive. i’ve been eating at least 1 muffin a day since I baked them, which means I’m already down to my last few muffins. looks like it’s time to make another batch!
Whole Wheat Apple Oat Muffins
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided into two 1/4 cups
1 large egg
1 cup (8 ounces) milk
1 teaspoon vanilla extract
2 large apples, peeled, cored, + chopped into small cubes (about 2 to 2 1/2 heaping cups), preferably Honeycrisps, Fujis or Galas – I used Galas.
preheat the oven to 450°F. grease + flour the cups of a muffin tin (or use muffin cup liners) + set aside.
mix together the flours, oats, baking powder, baking soda, salt, allspice + cinnamon, + set aside. in a separate bowl, cream the butter + sugars until fluffy. add the egg + mix well. add the milk + vanilla + mix again. then add the dry ingredients, mix + fold in the apple chunks with a spatula (by hand).
divide the batter evenly among the prepared muffin cups, filling to the top of the cup, sprinkling the remaining 1/4 cup brown sugar on top (about 1 teaspoon per muffin). bake for 10 minutes, turn the heat down to 400°F, + bake for an additional 5 – 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 remove them to a wire rack to cool completely.