Apple Muffins Recipe - Cooking Index
Apple Muffins Recipe - Cooking Index
These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there.
Courses: Breads| 1 cup | 62g / 2.2oz | King Arthur 100% white whole-wheat flour |
| 1 cup | 62g / 2.2oz | King Arthur unbleached all-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 tablespoon | 15ml | Cinnamon |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - room temperature |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 1/2 cup | 80g / 2.8oz | Dark brown sugar - (packed) |
| 1 | Egg - lightly beaten | |
| 1 cup | 237ml | Buttermilk |
| 2 cups | 474ml | Apples - peeled, cored, (medium) and coarsely chopped |
Preheat the oven to 450 degrees. Grease and flour a 12 cup muffin tin 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 buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) 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 10 minutes, turn the heat down to 400 degrees, and bake for an additional 15 to 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.
Source:
"Culinary Cafe at http://www.culinarycafe.com"
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