Cinnamon apple muffins

Another keeper from Deb over at the Smitten Kitchen, these muffins are awesome!  They are the perfect breakfast treat, and have apples and whole wheat flour in them, so they are lighter on the guilt.

You will need:
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cinnamon
1/2 cup unsalted butter, room temperature
1/2 granulated sugar
3/4 cup dark brown sugar, divided
1 large egg
1 cup plain yogurt (I used the “light” kind)
2 large apples, cored and chopped into 1/2 chunks

Preheat the oven to 450° and fill a cupcake/muffin tray with 12 liners.  In a small bowl mix together your dry ingredients – flours, baking soda, baking powder, salt and cinnamon – set aside.  Cream the butter, granulated sugar and 1/4 cup of the brown sugar in a large mixing bowl or a standing mixer.  Beat until fluffy.  Then add in the egg.  Scrape down the sides of the bowl.  At this time, switch to using a spatula to mix in the yogurt.  Add in your dry ingredients and mix until just blended.  Fold in the apple chunks.

Divide the batter evenly among the muffin tins.  Sprinkle the rest of the remaining brown sugar on the muffin tops, the more the better I say.  Bake for 10 minutes then turn the oven temperature to 400° and cook for 10 more minutes.   I made only 12 with this batch so they were quite large, but you could easily do 18 and make them a bit smaller (if you do this, you will only need to bake for 5 minutes once you turn the oven down to 400°).
These stay moist and delicious for a week, but I highly doubt they will last that long!  I will make these again soon for sure, they were a big hit!!

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