Whole Wheat Apple Muffins

whole wheat apple muffins

As rain poured and thunder clapped, I got a cozy craving for something baked and warm. So down I went into the kitchen to make some muffins. I used Smitten Kitchens whole wheat apple muffins recipe. I did change a of couple things, and I will state them below.

whole wheat apple muffins

These muffins came out incredible. One of the best batches of muffins I have ever made. They tasted amazing and they filled the house with their delicious and comforting smell. I’m sure I’m going to make them again soon.

whole wheat apple muffins


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup vegetable oil
  • 1 cup plain yogurt
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 large egg
  • 2 apples, peeled, cored, chopped into small pieces

Bake at 350˚F for 10 minutes then at 300˚F for 5 minutes

Recipe made 12 muffins.

  1. In a medium sized bowl, throw in 1 cup all-purpose flour, 1 cup whole wheat flour and mix.
  2. Then sift in 1 teaspoon baking soda and 1 teaspoon baking powder and mix again thoroughly.
  3. Then add 1/4 teaspoon of salt and 1 tablespoon of cinnamon. Mix again.
  4. In another large bowl, put in 1/2 cup of vegetable oil, 1/4 cup granulated white sugar and 1/4 dark brown sugar.
  5. Mix well and add 1 egg. Mix again.
  6. Next, add 1 cup of yogurt and mix thoroughly.
  7. Then add the dry mixture to the wet mixture. Mix just until the flour gets incorporated. Do not over mix.
  8. Take 2 apples of your choice and peel, core and slice them into small pieces. Add to the batter and mix them in.
  9. Oil the muffin tin and divide the batter evenly among the 12 cups.
  10. Sprinkle some dark brown sugar on top of each muffin.
  11. Bake at 350˚C for 1o minutes then turn down the heat at 300˚C and bake for another 5 minutes. They are done when they are develop a deep golden crust and a wooden skewer comes out clean. (the original recipe said to bake them at 450˚C then at 400˚C, but my oven gets too hot so I lower the temperature.)
  12. Remove them from the hot tin and place them on a plate. Let them cool for 5 minutes, while you watch over them, drooling.

They are so good. Crunchy and sugary on top and soft and fluffy inside. Plus, since I halved the sugar, they are pretty much guilt-free. Eat on.

whole wheat apple muffins baked


22 responses to “Whole Wheat Apple Muffins

  1. Just made these because I had some extra Mcintosh apples on hand. I doubled the recipe so I could give some to our neighbors who just moved in today. I subsituted half unsweetned applesauce for part of the oil and used vanilla greek yogurt because that is what we had on hand. My husband and I could not wait for them to cool and they are delicious. I had extra batter and poured it into a small bread pan and it came out perfect also. Love this recipe. :-)

  2. Just looking at your photographs I can smell them – my mouth is watering already! Thank you so much for sharing (and for dropping by my blog which made me find yours)

  3. Pingback: Whole Wheat Apple Muffins « Munchie's Mind·

  4. I am going to make these for a brunch I am hosting but I wanted to clarify if these should be baked at F or C. The recipe says C but that would be around 500 degrees F. Thanks!

    • Oops, that was a typo. I baked them at 350˚F for 10 minutes and at 300˚F for 5 minutes. The original recipe calls for: 450˚F for 10 minutes then 400˚F for 5 minutes, but I lowered the temperature because my oven tends to heat up too much. Enjoy your brunch!

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