Whole Wheat Apple Muffins

I am not sure why I haven't shared this recipe yet. When I make muffins, I really only make these whole wheat apple muffins and berry muffins, oh and sometimes carrot muffins.

I really like these muffins. Mostly because I feel that it is a tiny bit "healthier" than other muffins with the whole wheat flour in it and a whole cup of skyr/yogurt. These muffins are also incredibly moist thanks to the cup of skyr and because they are jam packed with apple chunks. I used a locally grown apple this time and it was quite sour but I enjoyed the contrast of the apple with the sweetness in the muffin. So here's another recipe to add to your fall baking!

Whole Wheat Apple Muffins (slightly adapted from Smitten Kitchen)
Makes 18 muffins

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
a pinch of nutmeg
1/2 cup (120g) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar, divided
1 large egg
1 cup yogurt (I used skyr with a splash of milk)
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450F or 230C and line a baking tray with cupcake liners or grease and flour the muffin pan well.

Mix together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another bowl, cream the butter and add the sugar and 1/4 cup brown sugar. Beat until light and fluffy. Add the egg and mix well. Stop once to scrape the sides and bottom of the bowl. Mix in the yogurt gently. Stir in the dry ingredients until there are no traces of flour left and fold in the apple chunks.

Divid the batter evenly among the muffin cups, sprinkling the remaining 1/4 cup of brown sugar on top. Bake for 10 minutes, turn the heat down to 400F or 200C and bake for another 5 to 10 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool the muffins for a few minutes inside the tray, then take them out and place them on a wire rack to cool completely.