Apple Whole Wheat Muffins (King Arthur Flour)

Name: Apple Whole Wheat Muffins (King Arthur Flour)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour (4 ounces); 1 cup unbleached all-purpose flour (4-1/4 ounces); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 tablespoon cinnamon; 1/2 cup unsalted butter, at room temperature (1 stick, 4 ounces, or for a healthier muffin, use 1/4 c. canola oil and 1/4 c. applesauce); 1/2 cup granulated sugar (3 1/2 ounces); 3/4 cup dark brown sugar, divided (5 5/8 ounces); 1 large egg, lightly beaten; 1 cup buttermilk (or a mixture of the two) or 1 cup yogurt (or a mixture of the two, 8 ounces); 2 large apples, peeled, cored, and coarsely chopped or 1 1/2 cups dried apple nuggets

Servings: persons

1 cup whole wheat flour (4 ounces)
1 cup unbleached all-purpose flour (4-1/4 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature (1 stick, 4 ounces, or for a healthier muffin, use 1/4 c. canola oil and 1/4 c. applesauce)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup dark brown sugar, divided (5 5/8 ounces)
1 large egg, lightly beaten
1 cup buttermilk (or a mixture of the two) or 1 cup yogurt (or a mixture of the two, 8 ounces)
2 large apples, peeled, cored, and coarsely chopped or 1 1/2 cups dried apple nuggets

1
Preheat the oven to 375u00b0F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
2
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; 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.
3
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.

1147

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup whole wheat flour (4 ounces), 1 cup unbleached all-purpose flour (4-1/4 ounces), 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Apple Whole Wheat Muffins (King Arthur Flour) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!