In the summer months, we can’t get enough of the lemon raspberry muffins. But, when the weather starts to cool down and apples come back in season, we become addicted to these whole wheat apple cinnamon muffins.
Whole wheat apple cinnamon muffins
Makes 18 muffins
- 1-3/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 cup buttermilk
- 2 apples, cored, peeled and diced
- Preheat oven to 375 degrees F and line a muffin pan with baking cups (or grease and flour if you don’t want to use baking cups).
- Combine flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
- Add butter and brown sugar to a large bowl (or the bowl of a stand mixer) and beat until fluffy.
- Add the egg and mix well.
- Add the buttermilk and mix until just combined, but don’t overmix.
- Stir in the dry ingredients until combined.
- Fold in the apple chunks.
- Scoop muffin batter into the baking cups, filling 3/4 of the way full.
- Top each muffin with a scoop of the streusel topping (recipe below) and bake in the oven for 18 to 20 minutes, or until a cake tester inserted in the middle comes out clean.
- Transfer the whole wheat apple cinnamon muffins to a wire rack and let cool for a few minutes before enjoying. Store leftover muffins in an airtight container if you’ll be enjoying them in the next few days. If not, put them in a freezer bag and store in the freezer until you’re ready to defrost and enjoy.
- 3 tablespoons whole wheat pastry flour
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons old-fashioned oats
- 3 tablespoons unsalted butter, cold
- Combine flour, brown sugar, cinnamon and oats in a small bowl.
- Cut in butter using 2 butter knives or a pastry blender.
- Sprinkle on muffins before baking.
^ Looking for another apple cinnamon treat? Try these apple cinnamon rolls with maple bourbon icing.