What does the smell of apple and cinnamon baking say? Fall is here! Given that I had a bunch of Jonagold Apples still left (excellent for baking, just like Golden Delicious), as well as some apple cider, I decided to combine the two to make some great fall muffins. Within 2 minutes of putting these in the heaven, the house smelled liked heaven. Plus, they don’t use a lot of sugar, so they’re not that sweet, making them great morning muffins. The only thing I regret is not putting some streusel topping, but let’s face it – these muffins are small explosion of flavors even without it!
Recipe adapted from King Arthur Flour’s Apple Muffins. Gives 18 muffins.
- 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
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 large egg, lightly beaten
- 1/2 cup yogurt (I used vanilla)
- 1/3 cup milk
- 2/3 cup apple cider
- 2 large apples, peeled, cored, and coarsely chopped (to fill 1.5-2 cups). I used Jonagold apples, which are a cross between Jonathan and Golden Delicious – the latter is particularly great for baking.
- Preheat the oven to 400°F. Grease and flour 18 muffin cups or line with paper cups and set aside.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
- In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the yogurt, milk and apple cider.
- Stir in the dry ingredients and fold in the apple chunks
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for around 15-20 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.