I just made these whole wheat apple muffins today, and they were so good, I wanted to sit down right afterwards and share the recipe for you!
These muffins were as sweet and as moist as you can imagine any muffin can be. Who would have thought whole wheat muffins could melt in your mouth? Well, these did!
I believe there may have been a couple of different things that went into this muffin recipe that helped them have such a luscious texture.
First, I used white whole wheat flour instead of regular whole wheat flour.
The recipe actually called for sifted “flour” which I would assume meant white all-purpose flour. However, since I am trying to use more whole ingredients these days, I figured a muffin recipe might be a good recipe to substitute white flour with white whole wheat flour.
Before I go on, let me share that the above substitution in this particular recipe worked quite well on a 1 to 1 ratio.
Baked good recipes with white whole wheat flour are going to have the same nutrition and fiber as those baked with regular whole wheat. The difference in the flour is the color of the wheat in its natural form White whole wheat flour comes from the bran of white wheat instead of the bran from brown wheat! There IS white wheat in this world. It’s just that you haven’t seen that wheat used so much in recent history.
Best news yet, white whole wheat flour is STILL a natural, unprocessed whole food!
Here’s the big deal though, I think… The lighter color of white whole wheat flour is a psychological factor which I believe helps us to categorize the goodies baked with the white whole wheat as fluffy and moist, kind of like what most people have come to expect from muffins, cakes, and breads baked with the white all purpose flour.
There is a big difference though. With white whole wheat flour, you have the health benefits of whole wheat in your baked item along with the expected texture of the best homemade baked goods you family has been used to enjoying.
Note: Not all flour substitutions will work on a 1: 1 ratio including white to white whole wheat. This time, it did.
The other reason I believe these muffins were so succulent was the addition of green apples in the recipe.
Let me explain what happened. It was actually just a lucky break there.
My grandson Liam and I worked on these breakfast muffins together this morning. He wanted to help me bake something, and since I love baking with kids, and we hadn’t eaten yet, I jumped at the chance to work with him on this cooking project.
It also so happened I had earlier pulled an old Mennonite recipe book of mine out of my cookbook cabinet and had it sitting right in plain site. (Talk about great old cookbooks and good timing!)
Here is the book that I used: the “More With Less Cookbook”.
I flipped through the pages and quickly found some muffin recipes.
The muffin recipe that caught my eye was the “Cinnamon Topped Oatmeal Muffins”.
Did I have the ingredients? Yes. Check.
Uh oh… I ALMOST had all the ingredients. I only had half as many raisins as the recipe called for!
Fortunately Liam was there playing with an apple which had come from a bag of Granny Smith apples his mom had purchased for baked apples on Thanksgiving Day. What confirmed my initial thoughts and made my decision to try some apples in the recipe was Liam saying “Grandma, let’s put some apples into our muffins!”
I looked at Liam and said “Liam, I believe you have a good idea there. It seems to me like apples and raisins go well together. Let’s put some apples into our muffins!”
Liam said “Ah hum!”
And that’s the story behind adding the apples into our batter and making some very sweet whole wheat muffins that were soft, sweet, and delicious!
Sometimes necessity is the mother of invention. Sometimes those inventions turn out some pretty fantastic end products!
Liam and I did add some additional spices that were not in the original Mennonite muffin recipe – not because I was thinking it would be a good idea but because Liam already had picked up the nearest spice bottle and was holding it in expectation.
Fortunately, he was holding ground cloves.
“OK, I said. I think ground cloves would go well with apples and raisins, but if we add that, let’s throw some nutmeg and cinnamon into the batter too… just because Grandma thinks nutmeg and cinnamon seem to go well with ground cloves.”
“Ah huh!” Liam happily agreed!
So we added some ground cloves, nutmeg, and cinnamon to the batter… just a tad… and I don’t think the Mennonite cooks of the world will mind one bit!
The muffin crumb topping already had some cinnamon. I wondered if I may have overdone it by adding a little cinnamon in the batter. I’m thankful now I can say the little bit of extra cinnamon in the batter went quite well with the cinnamon crumb topping!
All in all, it took a little bit of ingenuity and an attitude of experimentation (which is sometimes necessary when cooking with kids), but we came up with a mouthwatering yet healthy muffin recipe that any whole foods advocate… or Mennonite baker… would approve!
Here are our finished muffins (whole food muffins, no less)!
And here is the recipe for whole wheat apple muffins with oatmeal, cinnamon and raisins
- 1 cup white whole wheat flour
- 1/4 cup natural pure cane sugar
- 3 tsp. double acting baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 cup old fashioned rolled oats
- 1/4 cup raisins
- 2 small Granny Smith apples, peeled, cored, and diced into very small pieces
- 4 Tbsp. unsalted butter, melted
- 1 large egg, beaten
- 1 cup whole milk
- A little extra butter for greasing the muffin tin cups
- 2 Tbsp. sugar
- 2 tsp. white whole wheat flour
- 1 tsp. ground cinnamon
- 1 tsp. melted butter
- Grease muffin cups with butter and set aside.
- Preheat oven to 425 degrees.
- In a large bowl, mix the white whole wheat flour, sugar, baking powder, salt, cloves, nutmeg, and cinnamon.
- Stir in oats, raisins, and apples.
- Add the butter (melted), egg, and milk, and stir those wet ingredients with the dry ingredients and fruits just until all the ingredients are well combined (but no more than that).
- Divide muffin batter equally into the 12 greased muffin cups.
- Sprinkle cinnamon crumb topping onto the tops of each one before baking.
- Bake at 425 degrees for 15 minutes.
- Sometimes muffins can be removed from a muffin pan almost immediately, but usually it is best to let them set a couple of minutes before you try to take them out.
What more could a person ask for on an otherwise quiet, laid back Saturday morning than moist and delicious whole wheat apple raisin cinnamon muffins and someone special to share them with?