I did not have any all purpose flour or plain flour so I have decided to use the whole wheat flour that is the only flour available in my kitchen. I am glad that these muffins turn out moist and fluffy. They can be kept for several days and the sprinkled brown sugar on top adds the perfect crunchy touch.
Note: I have forgotten to add some chopped nuts into the muffin (walnuts, almonds and any nuts will simply goes well with this easy accommodated recipe.
1 1/2 cup whole wheat flour
3 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar/red sugar
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 220 Celsius.
1. Mix together the flours, baking powder, salt, and cinnamon, and set aside.
2. 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 190 Celsius, 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.