Whole Wheat Apple Cinnamon Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 163.8
  • Total Fat: 6.3 g
  • Cholesterol: 25.9 mg
  • Sodium: 283.0 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Whole Wheat Apple Cinnamon Muffins calories by ingredient


Introduction

This recipe is from the Smitten Kitchen website, and the muffins are fabulous. Be careful with the high heat in the oven, it is easy to scorch the sugar topping. I added flax meal to boost the nutritional content. This recipe is from the Smitten Kitchen website, and the muffins are fabulous. Be careful with the high heat in the oven, it is easy to scorch the sugar topping. I added flax meal to boost the nutritional content.
Number of Servings: 18

Ingredients

    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
    1/4 cup flax seed meal
    1/2 cup (1 stick/4 ounces) unsalted butter, 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
    2 large apples, peeled, cored, and coarsely chopped

Directions

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, flax seed meal 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; stop once to scrape the sides and bottom of the bowl. 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°F, and bake for an additional 5 to 10 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.

Number of Servings: 18

Recipe submitted by SparkPeople user JENV14.