Adapted by Liz Young from

Yay for apple season!  Deb Perelman of Smitten Kitchen has tried and true recipes for all things savory and sweet.  She suggests not skipping on the brown sugar top here, but if you want less sweet muffins, it is still ok to do that.  Also, I think adding the delicious raisins in your box this week to the batter would make these even better!

Yield:  18 muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 tbsp cinnamon

½ unsalted butter, at room temp

1/2 cup granulated sugar

½ cup brown sugar, packed, divided

1 large egg, lightly beaten

1 cup buttermilk or yogurt

2 large or 3 small apples, peeled, cored, and coarsely chopped

Preheat oven to 450.  Grease and flour 18 muffin cups, set aside.

Mix together flours, baking powder, baking soda, salt, and cinnamon, set aside.  In a separate bowl, cream the butter and add granulated sugar and ¼ cup of the brown sugar.  Beat until fluffy.  Add the egg, mix well, and stop to scrape side and bottom of the bowl once.  Mix in the buttermilk, gently.  (If you over-mix, the buttermilk will cause the mixture to curdle).  Stir in dry ingredients and fold in apple chunks (and raisins if using). Divide the batter evenly among muffin cups, then sprinkling the remaining ¼ cup brown sugar (or not, if you want these less sweet).  Bake 10 minutes, then turn heat down to 400, bake an additional 5 to 10 minutes, or until a toothpick inserted into the middle comes out clean. Let muffins cool 5 mins before turning tin out onto wire rack to cool completely.