Moist and full of warm cinnamon, not too sweet and very comforting, walnuts up the protein in these babies. We rolled some of these in cinnamon sugar and grated coconut, but they’re also great without the added fuss.
Whole Wheat Apple Walnut Yogurt Muffins
Makes 18 muffins.
Adapted from Smitten Kitchen.
- 2 cups Community Grains Hard Red Winter Wheat Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1 large egg, lightly beaten
- 1 cup yogurt
- 1 large Granny Smith apple, diced
- 1 cup of walnuts, roughly chopped
- Preheat the oven to 450°F. Grease and flour 18 muffin cups or line muffin tins with paper liners and set aside.
- Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the yogurt. Stir in the dry ingredients and fold in the apple chunks and walnuts.
- Divide the batter evenly among the prepared muffin cups. Bake for 10 minutes, turn the heat down to 400°F, 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.
- If you would like to top them, mix 2 tablespoons of sugar with 1 and a half teaspoons of cinnamon, perhaps some grated coconut. Melt half a stick of butter, and roll the tops of the muffins in the butter, and then the topping, while the muffins are still warm. A cream cheese frosting would be yummy too.