Ingredients: 4 oz whole wheat flour,4 1/4 oz AP flour,1 tsp baking powder,1 tsp baking soda,1/4 tsp salt,1 tbsp cinnamon,1 tbsp orange zest,4 oz (1 stick) unsalted butter, room temperature,1/2 cup sugar,3/4 cup packed brown sugar, divided into 1/4 1/2 cup,3/4 cup packed brown sugar, divided into 1/4 1/2 cup,1 large egg,1 cup buttermilk,2 tbsp fresh squeezed orange juice,3 small apples
Instructions:
- Preheat the oven to 37
- Grease and flour 2 muffin tins or line with wrappers and grease the inside of those (I prefer using a combo spray such as Spectrum Cooking Spray with Canola Oil and Flour. Great time saver.)
- Mix together the flours, baking powder, baking soda, salt, cinnamon and zest.
- In a separate bowl, cream the butter, sugar and 1/4 cup of the brown sugar on medium-high until pale and fluffy.
- Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Turn the mixer to low and slowly alternate adding the flour mixture with the buttermilk, starting and ending with flour.
- Mix until just combined.
- Peel, core and dice the apples. Fold them into the muffin batter along with the orange juice.
- Divide the batter evenly among the prepared muffin cups (a cookie scoop helps create perfectly shaped muffins), sprinkling the remaining 1/2 cup brown sugar on top. It will look like a lot of sugar but it adds a wonderfully sweet crunch to the top of the muffins.
- 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 for 5 minutes in the tin, then gently turn the muffins out onto a rack to finish cooling completely.
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