Muffins are one of those things that I rarely make – I’m not really sure why because they are delicious! I guess I just don’t think about it when I’m brainstorming breakfast ideas? Apparently I should start making them more though!
We recently had some family staying with us while they were in town for business and I knew that muffins would be a great thing to have in the house. Since everyone would be up early and hurrying out the door during the week, muffins would be the perfect easy breakfast to grab and go.
Apple muffins have always been my favorite – I remember my mom making those Jiffy muffin mixes when I was a kid (you know, the ones in the blue box!) and I would always beg her to make the apple cinnamon ones
But those boxed mix apple muffins have nothin on these guys. The butter crumb topping kinda set them over the top – and I love the chunks of apples throughout the muffins.
I used gala apples for my muffins but feel free to use whatever you have on hand. I think a big honeycrisp would be really good!
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground all-spice
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups diced peeled apples (I use Gala)
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons melted butter
Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.
To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.
Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Recipe from Two Peas and Their Pod