These muffins are big and puffy, just like at the coffeeshop. We love the sweet pairing of the apples and apricots. The touch of spelt also adds some extra, nutty flavor to the whole wheat. Plus, they are completely customizable! Just change up the add-ins to add your own special touch on these delicious muffins! Also, super quick and easy to mix and bake. Who doesn’t love that?! Enjoy!
Dry Ingredients
- 3 C Organic Soft Red Wheat Flour
- 1/2 C Organic Spelt Flour
- 4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/4 C Honey
- 2 eggs
- 1 C Buttermilk
- 1/2 C Olive Oil
- 1/2 C Plain Greek Yogurt
- 1 tsp Vanilla
Add-Ins
- 3/4 C Chopped Apple
- 3/4 C Chopped Apricots
-Prep/Cook Time-
15 min. prep
25 min. bake
-Cook Type-
Bake
-Contributor-
Instructions
- Mix together all dry ingredients.
- Mix together all wet ingredients.
- Combine the dry and wet ingredients.
- Chop up the apples and apricots. Fold them into the muffin batter.
- Line a muffin pan with liners and full each liner almost full. The muffins will rise big and tall, so lightly oil the top of the pan to make the muffins easier to remove once done.
Bake muffins at 350 degrees for 25 min. or until a toothpick comes out clean. To keep these muffins nice and soft you want to avoid overbaking. They should be lightly browned on top and have a nice spring when you lightly push on the top. Cool on a wire rack.
Exchange your mix-in combinations for this muffin recipe. Below, ee added almonds and cranberries ….For the WIN!
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