These moist little muffins have lovely pockets of soft-baked apple and bright tart spots of cranberries. With a fair amount of whole-wheat flour they’re just wholesome enough to justify that cake-for-breakfast thing.
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 stick unsalted unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg, lightly beaten
- 1 cup buttermilk, well shaken
- 2 small apples, peeled, cored, and coarsely chopped
- 1/2 cup cranberries (leave frozen if they’re already frozen)
- Line mini muffin tin with paper liners. Preheat oven to 375 degrees. Mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream the butter with both sugars until fluffy. Add egg and mix well, then fold in the buttermilk. Stir in dry ingredients until barely mixed, then add apple chunks and cranberries.
- Divide the batter among prepared muffin cups (you’ll probably make two batches depending on the size of your pan, fill any unfilled cups with water.) Bake muffins for 15 minutes and test with a toothpick—bake until the toothpick comes out clean. Remove from the oven and cool in the pan for 5 minutes before turning onto a rack.
For step-by-step instructions for this recipe and more, visit Pithy and Cleaver