apple crumb muffins
Moist and rich on the inside with a crunchy, sweet topping on top, these muffins are perfect with breakfast or as a lunchbox treat. Makes about a dozen large muffins.
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cinnamon
½ cup unsalted butter, softened
½ cup Turbinado sugar*
½ cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup buttermilk
2 large apples, peeled, cored and chopped
Preheat oven to 450°F. Grease and lightly flour muffin tins; set aside.
In a large bowl, combine the flours, baking powder, baking soda,
salt and cinnamon. In another bowl, cream together the butter,
Turbinado sugar and half (¼ cup) of the brown sugar until
fluffy. Add the egg and mix well. Mix in the buttermilk with
just a few stirs so it doesn't curdle. Add the dry ingredients,
mixing gently. Fold in the apple chunks.
Fill the prepared muffin cups with the batter. Sprinkle the
remaining brown sugar on top of each muffin. Bake for 10
minutes, then reduce the heat to 400°F and bake another 5 to 10
minutes, or until a toothpick inserted into the center of a
muffin comes out clean. Let muffins cool for 5 minutes before
turning out onto a wire rack to cool completely.
*Turbinado sugar, also called moscovado, is obtained from the
first pressing of cane sugar. Because it retains the natural
molasses flavor of cane and is less processed, it's a healthier
alternative to white table sugar. It's sold by the name Sugar in
the Raw in the baking goods section of most supermarkets.
