If those apple you buy from the store seem to brown too quickly, don’t throw them out! They can be used in this delicious, whole wheat, cinnamon-y muffins!
First, wash two medium-sized apples. Peel them. Slice in quarters. Remove the seeds. Cut one apple into thin slices, the other apple into small chunks.
Mix together the dry ingredients.
In a separate bowl, you will mix the liquid ingredients. This recipe calls for buttermilk, but since I don’t use buttermilk that often (whenever I buy it, it goes bad!) I like to buy this powdered buttermilk. It recommends mixing the powdered milk with dry ingredients, but I like to mix the powder and water together so that I can easily combine the liquid ingredients.
In the picture above: mix the liquid ingredients together. Pour the liquid mixture into the bowl with the dry ingredients. Fold in the apple chunks.
Now it’s time to fill the muffin cups. Place one scoop of the batter into the cup. Add a layer of apple slices. Place another scoop of batter and another layer of apple slices. That’s it.
Unbaked and baked muffins.
These taste best served warm. Lasts about two days, covered and not refrigerated. With this recipe, I made exactly 24 muffins.
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- 2 medium sized apples
- 1 cup sugar
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs, room temp
- 1 cup buttermilk, room temp
- ½ cup whole milk, room temp
- ¾ cup butter, melted (6 tablespoons or 1 ½ sticks)
- 1. Peel and core both apples. Cut one apple into medium chunks. Cut the other apple into thin slices.
- 2. Preheat oven to 375F. Whisk together sugar, flour ,baking soda, salt, and cinnamon in a large bowl. In another bowl whisk eggs, butter, and milks. Fold the butter mixture into the flour mixture, and fold the two together. Add the apple chunks.
- 3. Prepare 24 muffin cups with paper liners or cooking spray. First, place a scoop of the batter into each cup. Next, place a layer of apple slices in each. Then add another scoop of batter and a couple apple slices on top. Each muffin cup should be about three-quarters full.
- 4. Bake for about 17-20 minutes or until golden brown. Serve warm. Store at room temperature for about two days.
Jackie's Delectable Delights http://jackiesdelights.net/
Adapted from marthastewart.com