Whole Wheat Apple Muffins

Makes 24:

 

 

Ingredients
2 cups WHOLE WHEAT FLOUR
2 cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
2 tsp BAKING SODA
1/2 tsp SALT
2 tbsp CINNAMON
1 cup UNSALTED BUTTER, at room temperature
1 cup GRANULATED SUGAR
1 cup DARK BROWN SUGAR, packed and divided
2 LARGE EGGS, lightly beaten
2 cups VANILLA YOGURT
4 large APPLES, peeled, cored and coarsely chopped

Instructions
1. preheat oven to 450F. Place muffin papers in 24 muffin cups and set aside.

2. Mix together the flours, baking powder, baking soda, salt and cinnamon, and set aside.

3. In a separate bowl, cream the butter and add the granulated sugar and 1/2 cup of the brown sugar. Beat until fluffy. Add the eggs and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the yogurt gently.

4. Stir in the dry ingredients and fold in the apple chunks.

5. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup of brown sugar on top. Bake for 10 minutes, turn the heat down to 400F and bake for an additional 5 to 10 minutes, or until toothpick inserted into the centre 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.

Found on Smitten Kitchen.