[ Recipe: Apple Crumb Muffins ] ~ from Monterey Bay Herb Co
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.

Discover more information about The Core of the Matter: Apples & Herbal Add-ins
in the archived edition of our Sept 2014 email.
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