Whole Wheat Apple Muffins

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I LOVE muffins. I know, they’re so unhealthy, blah blah blah, but I stand by them, because honestly, who doesn’t want to eat cake for breakfast? And after this election cycle, I think we can all use a little cake for breakfast–am I right? I feel like nothing can soothe your angry/sad soul like some apples, brown sugar and carbs. Sweet, fulfilling carbs.

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Anyway, these have been a big hit around these parts. I’ve made them no less than 3 times in the last month or so. They are a big hit and do well both packed in lunches or warmed up in the toaster oven with a little butter {yup, I’m the person that puts butter on her muffins}. These are filled with apples and so moist despite having some whole wheat flour in them. The whole wheat definitely makes it a bit more complex as well.

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I will say these get moldy pretty fast and I think my next batch I will be freezing half so that we don’t end up sacrificing the last few. Otherwise, they are perfect. So pretend these are healthy because of fruit and whole wheat flour and just look the other way when you plop in that stick butter.

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Whole Wheat Apple Muffins
from smitten kitchen

Yields: 17 to 18 muffins

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 (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt {I used yogurt twice and buttermilk once and felt like the yogurt came out much better}
2 large apples, peeled, cored, and coarsely chopped

Preheat your oven to 450 degrees. Prepare either one or two muffin tins, depending on how many you have or if you can find your other one.

First get together your dry ingredients in a medium bowl. Mix together the two flours, baking powder and baking soda, salt and cinnamon. Set that aside for now.

In another bowl cream the butter and 1/4 cup of the  brown sugar and white sugar with a handheld or stand mixer until fluffy. Next add the egg, continuing to mix until well incorporated. At this point you may need to scrape down the side of the bowl. Mix in the yogurt {or buttermilk–if using buttermilk be gentle or the mixture may curdle}.

Add in the dry ingredients and mix on low until well incorporated. Finally fold in your apple chunks.

Divide the batter between all the muffin cups. Sprinkle the tops with the remaining  brown sugar.

Bake for 10 minutes at 450 degrees, then turn down the oven to 400 degrees and bake for an additional 5 to 10 minutes or until a toothpick inserted in the center comes out clean. I usually test them after 5 mins and go from there.

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