Apple-Orange Muffins

Last week I tried a new (for us) muffin recipe that included favorite fruits and everything we already had available. Not only were these muffins delicious (and a bit healthy as well) but Grenville declared the recipe “a keeper” which means they’ll be on the weekend breakfast menu again.

Apple-Orange Whole Wheat Muffins

This recipe was adapted from the King Arthur® flour recipe site with a few modifications. Feel free to make your own changes like adding raisins or dried fruit. I’m planning to add in dried cranberries next time.

• 1 C whole wheat flour (4 oz.)
• 1 C+ white all-purpose flour (4-1/4 oz.)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 TBSP cinnamon
• ¼ tsp nutmeg (optional)
• ½ C (1 stick) unsalted butter at room temp
  OR ¼ C canola oil and ¼ C applesauce
• ¾ C brown sugar divided (1/2 C + ¼ C)
• 1 large egg, slightly beaten
• 1 C buttermilk OR 1 C yogurt (or mix of each) *
• 2 large apples, peeled, cored, coarsely chopped
• 2 TBSP orange juice
• 1-2 TBSP orange zest (optional)
• 1 tsp vanilla extract
• ¼ C chopped nuts (optional)

* can substitute regular milk and 1 TBSP lemon juice OR white vinegar for buttermilk. My preference was yogurt.

Preheat oven to 375 degrees

1. Flour 12 muffin tins OR line with paper (grease paper insides).
2. Mix flours, baking powder, baking soda, cinnamon, nutmeg, salt in separate mixing bowl.
3. Cream butter, add white sugar and ¼ C of brown sugar. Beat until fluffy, add egg. Mix well and add in buttermilk or yogurt.
4. Stir in apple chunks and dry ingredients, including orange zest (if using) and orange juice.
5. Divide batter into muffin tins; sprinkle tops with remaining ½ C brown sugar.
6. Bake 25-30 minutes until toothpick in center is clean. Cool 5 minutes; turn out onto rack to finish cooling.

Serve and enjoy. We enjoyed these with a cup of coffee on Saturday morning.