Whole Wheat Apple Muffins

I wanted to make something but had no clue what to make so I texted Kayla and she threw out apple muffins so I just started googling and this recipe popped up, I was hooked just looking at the pictures and loved the idea that it was whole wheat an included yogurt. These muffins were AMAZING! I am super in love with how moist they are and they feel healthier because of the whole wheat, I used greek vanilla yogurt which I think increased the flavor. 

Whole Wheat Apple Muffins

Recipe came from Smitten Kitchen

Whole Wheat Apple Muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed, divided

1 large egg, lightly beaten

1 cup buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

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

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. 

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 degrees, 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.