Smitten Kitchen’s Whole Wheat Apple Muffins

Smitten Kitchen is right—these are dark, crazy moist muffins! They’re the kind of muffins that you take outside on a warmish spring morning, along with a cup of hot, hot coffee, and eat in the patch of sun on your porch. While you listen to the birds chirp, and watch the flowers open, of course.

I love that she uses whole wheat flour and fresh apples in this recipe. And that brown sugar topping—oh, yeah! If you like hearty muffins that aren’t heavy as lead, this recipe is for you. It’s also for you if you like muffins that aren’t too sweet, but sweet enough. I found them to be best within the first couple days, and I’d definitely eat them within four. After that, the brown sugar topping gets a tad mushy. They are also perfect for that mid-morning snack in packed lunches.

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