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.

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I baked the extra batter in a small dish.
I baked the extra batter in a small dish.
Voila! Muffin top fresh out of the oven. The chef's right is, of course, to eat it right away.
Voila! Muffin top fresh out of the oven. The chef’s right is, of course, to eat it right away.



Whole Wheat Apple Cardamom Muffins

  • Yield: 14 muffins 1x


  • 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!


  1. Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
  2. 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.
  3. 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.

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