Chunky Apple Muffins

Fall is my absolute favorite time of the year. The cooler temperatures and the beautiful colors of the leaves always seem to put an extra pep in my step! Another one of my favorite things about Fall are the flavors... cinnamon, nutmeg, pumpkin, and apples. Warm flavors that make you feel all comfy and cozy on the inside. I love being comfy and cozy on the inside. 


Last week was high time that officially kick off my fall recipes, so I started with breakfast!  Every Sunday afternoon I make my breakfast for the rest of the week because I sleep too late to do it before work every morning. What better way to start of your day, than with super awesome apple muffins that are chock full of apple chunks and cinnamon? I mean right?

Speaking of super awesome things like muffins full of apple chunks, my husband and I took a trip to Colorado during the second most amazing time of the year (second to ski season) and really got in the fall spirit. The Aspen's had begun to change colors and it was my first time being in Colorado during the Fall. It was absolutely. Freaking. Gorgeous.

This was taken in Rocky Mountain National Park as we were waiting for the shuttle bus to take us to the trailhead for our hike. The orange and red colors were so beautiful up close, but it was really amazing to see the patches of orange amongst the evergreens on the mountains.


It was truly an amazing trip - we saw some of the most beautiful views on our hike through Rockies.

I just love this place

   Alrighty. back to the muffins. These were super yummy and I health-a-fied them a little by swapping half of the AP (all-purpose) flour for whole wheat. The greatest surprise was the apple slice on top, while baking the apple sort of dehydrates and adds this lovely chewiness to the muffins' overall texture.

                         
Oh, and did I mention that it was chock full of apple? Delish.

Chunky Apple Muffins

Adapted From: Martha Stewart

Cooking Spray

1 Granny Smith Apple, peeled, cored, and quartered

1 Cup Sugar

1 Cup All-Purpose Flour

1 Cup Whole Wheat Flour

2 teaspoons Baking Soda

1/2 teaspoon plus 2 pinches Salt

1 teaspoon Cinnamon

1/4 Cup Chopped Walnuts, toasted

2 Large Eggs

1 Cup Buttermilk, room temperature

1/2 Cup Unsalted Butter, melted

Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray and set aside. Cut 2 apple quarters into a 1/4-inch dice and cut the remaining quarter into 12 thin slices.

Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts and toss to coat. Whisk together eggs, buttermilk, and butter in a separate bowl. Fold the buttermilk mixture into the flour mixture until just combined. Don't over mix, but make sure the dry ingredients are completely incorporated. The batter will be very thick. Spoon the batter among the muffin cups, and fill each cup about three-quarters of the way full. Top each cup with an apple slice.

Bake until the muffins are brown around the edges and spring back when touched 16 - 18 minutes (mine took 16). Let muffins cool slightly for about 5 minutes, and then completely cool on a wire rack.

The muffins last about a week when kept in an airtight container.