Apple muffins are one of the best fall breakfasts that I can think of! The amazing flavors of apples and cinnamon and made with whole wheat flour make these apple muffins perfect!
Preheat the oven to 450°F. add paper liners to muffin cups 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 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 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.
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 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 pan, then place them out onto a wire rack to cool completely.
Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 158mg | Potassium: 121mg | Fiber: 2g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 0.9mg | Calcium: 43mg | Iron: 0.6mg