I just can’t get enough of apple season! Really. They abound and are one of those fruits that lend to endless creativity, disguise, and celebration. Here is a sweet, wholesome adaptation from Smitten Kitten’s recipe, which in turn was her adaptation from King Arthur Flour.
- 1 cup (4 ounces) whole wheat flour
- 1 cup (4 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup light brown sugar, packed, divided
- 1 large egg, lightly beaten
- 1 cup milk
- 1 large apples, peeled, cored, and cubed
- 1/3 cup golden raisins
- 1/8 teaspoon powdered cardamom, or 2 pods of cardamom crushed with a mortar and pestle, add more if you're a fan of this intoxicating spice!
- Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.