Autumn is really and truly upon us. It's one of my favorite times of the year. The leaves are at peak color now, the days are bright but comfortably cool, pumpkin spice is everywhere, and apples are abundant.
This particular day was one of those glorious fall mornings that started off chilly, with a low fog hanging over everything, and eventually burned off and gave way to bright sun. It was a perfect morning for baking something warm and comforting, and these apple blackberry muffins were just the thing. Blackberries are still going strong, as there hasn't been a hard frost yet here, and of course the apples are in their prime.
Note: I used a Macintosh apple for baking. The apples pictured were lovely and fun to photograph, but gross to eat.
- 1 1/2 c. all-purpose flour
- 1 1/2 c. whole wheat flour
- 2 tsp. cinnamon
- 3 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. plain or vanilla yogurt
- 1/2 c. oil
- 3/4 c. packed dark brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 c. milk
- 1 large apple, peeled and diced (about 1 cup)
- 1 c. chopped blackberries (fresh or frozen)
Preheat oven to 400 degrees and prepare a 12-cup muffin tin with paper liners.
In a large bowl, mix together all of the dry ingredients, including flours, cinnamon, baking powder, baking soda and salt. Set aside. In a separate bowl, mix together the yogurt, oil, brown sugar, eggs, vanilla and milk. Stir the wet mixture into the dry ingredients until just combined. Stir in the chopped apples and blackberries. Fill the muffin cups to the top and sprinkle with the oat streusel, recipe below.
- 3 Tbsp. dark brown sugar
- 3 Tbsp. rolled oats
- 1/2 tsp. cinnamon
Stir together the sugar, oats, and cinnamon in a small bowl. Sprinkle onto the tops of the muffins before baking.
Bake for 13-15 min, until a toothpick inserted into a muffin comes out clean. Remove from the muffin tin immediately. Enjoy them right away or for up to several days, if stored in an airtight container.