Prep 15 mins
Cook 20 mins
The aroma of cinnamon warms a room like nothing else can. This recipe keeps friends and neighbors combing back for more. HINT: I like to use a crisp, juicy apple such as Cortland, Gala, or Granny Smith for these muffins.
- 1 1⁄2 cups unbleached flour or 1 1⁄2 cups all-purpose flour
- 3⁄4 cup packed brown sugar
- 1⁄2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1 cup 2% buttermilk
- 1⁄4 cup unsweetened applesauce
- 2 egg whites
- 2 teaspoons vanilla extract
- 2 apples, peeled, cored, and finely chopped (about 2 cups)
- 1⁄4 cup chopped walnuts
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- TO MAKE THE MUFFINS: Preheat the oven to 400*. Lightly coat a 12-cup muffin pan with nonstick spray.
- In a large bowl, mix together the unbleached or all-purpose flour, brown sugar, whole wheat flour, baking powder, baking soda, salt, and nutmeg. Make a well in the center of the flour mixture.
- In a small bowl, whisk together the buttermilk, applesauce, egg whites, and vanilla extract. Scrape into the well in the flour mixture. Stir just until the batter is moistened. Fold in the apples and walnuts. Divide the batter evenly among the prepapred muffin cups.
- TO MAKE THE TOPPING: In a small cup, stir together the sugar and cinnamon. Sprinkle evenly over the muffins. Bake for 20 to 22 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Cool in the pan on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.
Loved the apple chucks in these muffins. I had a bag of self raising flour that needed to be uses so that is what I made these with. They were a little lighter because of that. I used a Granny Smith and a Honey Crisp apple. For the topping, Turbinado sugar was used for a little extra crunch. Thank you for posting. Made for *My 3 Chefs Fall 2008* game for my Theme: *Low Fat*