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  • 2 Cups Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Tbs Cinnamon
  • 1 Stick Butter
  • 1/3 Cup Granualted Sugar
  • 1/4 Cup Brown Sugar
  • 1 Large Egg
  • 1 Cup Buttermilk
  • 2 Large Apples, peeled, cored, and chopped
  • 1 Pinch-1/4 Cup Brown sugar for topping. *see note*


  • Preheat oven to 450. 
  • Peel, core, and chop your apples.
  • Combine your dry ingredients in a bowl and set aside.
  • In a seperate bowl, cream your butter and sugars. 
  • Mix in your eggs.
  • Gently mix in your buttermilk. Overmixing buttermilk can cause curdling. 
  • Mix in dry ingredients. 
  • Fold in chopped apple.
  • Add muffin liners and fill muffin tray with mixture. Use an ice cream scoop to save time and have uniform shapes and sizes.
  • Lastly, top muffins with brown sugar to add the crunchy goodness. The amount of sugar is really up to your discretion. See note for further explaination.
  • Bake for 10 minutes at 450.
  • Then turn heat down to 400 and bake for another 5-10 minutes. 
  • Cool muffins in pan for approxiately 5 minutes.
  • Place on wire rack to cool completely.


*The amount of brown sugar topping depends on your taste. The original recipe calls for 1/4 cup brown sugar for the topping. For a special occasion or gathering, I go big and pack on the sugar, but in most cases, for snacks and breakfast at home, I lightly coat the top with a pinch of brown sugar per muffin to cut sugar for a healthier treat.
*To freeze, place in an air tight container, and place in the freezer.