Once I saw the divine pictures of Whole Wheat Apple Muffins by Smitten Kitten, I knew I had to make them. They would help use my spontaneously purchased buttermilk and would integrate more healthy whole wheat into my life.
Since I actually had roughly all the ingredients on hand, I was able to get started right away. My only substitution was light brown sugar in place of dark brown sugar. I assembled the muffins and had them baking in under an hour. Not bad. They smelled great by the time Rock of Love 2 was ending. Nothing like a sweet treat to offset the ending of an awesome yet awful TV show.
These muffins have a very moist texture and flavor reminiscent of a lighter pound cake. I enjoyed them all week for breakfast; next time I am going to try decreasing the sugar used as they were too decadent a breakfast food for my taste. Seriously, I eat things like plain oatmeal for breakfast on a regular basis.
My big stumble with these was putting them in a gallon storage bag before they had cooled enough. As a result, my crunchy brown sugar topping just melted into a sticky mess. If only I could learn to start cooking before 9:00 pm.