Fall is definitely in the air here in Colorado Springs, and the apples are ripe for picking. The mornings are just a little brisk, but the afternoons warm up nicely. Around this time of year I can’t wait to start baking again. We don’t have air conditioning, so during the sweltering days of summer, I limit the time I have my oven on. These muffins are a wholesome way to start the day and a yummy way to use the fall harvest. The applesauce, buttermilk, and brown sugar keep these muffins moist. A topping of butter, sugar, pecans, and oats give them a nice crunch. They are sweet, but not overly sweet. Enjoy!
1 cup whole wheat flour
1/2 cup all-purpose flour
6 TBSP brown sugar
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup buttermilk
1/2 cup applesauce
1 apple (I used Granny Smith), peeled, cored, and grated
1 TBSP butter, melted
1/4 cup oats
2 TBSP chopped pecans
1 TBSP turbinado sugar (any large crystal sugar will work)
1/4 tsp cinnamon
- Preheat oven to 350 degrees.
- Prepare muffin tin with liners. This recipe makes 6 large muffins or 12 standard.
- In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, and salt. Whisk until thoroughly mixed.
- In a small bowl mix the egg, buttermilk and applesauce together.
- Pour the egg mixture into the flour mixture and stir just until combined.
- Gently stir in the grated apple.
- Divide the batter among the muffin cups.
- In a small bowl combine butter, oats, pecans, sugar and cinnamon.
- Sprinkle over the top of the muffins.
- Bake for 16-20 minutes for standard size muffins, and 22-24 for the large muffins.