1cupwhole wheat flour(can substitute 1 cup all-purpose flour)
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
¼teaspoonground nutmeg
¼teaspoonground ginger
2cupsdiced peeled apples (about ¼ inch dice), about 3 small apples(see note)
Icing (optional)
½cuppowdered sugar
1tablespoonapple cider
Instructions
Preheat oven to 375ºF. Grease, spray, or line muffin tins (makes about 12).
In a large bowl, whisk eggs until blended. Stir in sugar. Add melted butter, stir well; stir in apple cider until mixture is well combined.
Add all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger to mixing bowl. Mix dry ingredients lightly with fingertips and then fold into the egg mixture, just until combined.
Gently fold in chopped apples. Scoop about ¼ cup batter into muffin tins (they’ll be about ¾ full). Yield depends on the size of the muffin tins and how much batter you put into each one.
Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before transferring muffins to a wire rack.
Optional Icing: When muffins are cool, mix powdered sugar and cider. Drizzle icing over muffins. Allow icing to set before storing muffins.
Video
Notes
If you prefer, shred the apples instead of chopping them for less visible pieces of apple. Apples can be peeled or unpeeled.
Cinnamon lovers: Use 1 ½ teaspoons cinnamon; omit nutmeg and ginger. Sprinkle the tops of the muffins with cinnamon sugar before baking.
Storage: Cool muffins completely before storing in an airtight container. They'll keep on the countertop for a few days. Freeze muffins in a freezer-safe container or bag for up to one month.