Baking is therapeutic.
I bake when I’m sad. Or happy. Or nervous. Or excited. Or angry. Or frustrated. Or overjoyed.
My roller coaster of emotions is characterized by a different baked good at each peak and valley.
It’s a good thing I’m not an emotional eater, or I could definitely supply myself with the ammunition I’d need to gain 50 pounds.
My husband’s (somewhat disapproving) commentary on the subject aside, he remains the main beneficiary of the fruit of my many emotions. Case in point: he will be taking numerous goodies with him to North Carolina this week. Must be difficult to be married to an emotional baker, right?
Among other delicious treats, he has these muffins hidden away in his car. Still feeling sorry for him? That’s what I thought.
Whether you’re a little sailboat buffeted to and fro by the winds of change on an ocean of emotions or a completely emotionally stable individual, you should try these. Really. After all, I do some of my best baking when I’m riding the highs and lows of the emotional roller coaster. Just ask my husband.
Apple Cinnamon Muffins
Adapted from King Arthur Flour
Active time: 15 minutes
Start to finish: 30-40 minutes
Makes 12-18 muffins
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 heaping tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed dark brown sugar, plus more for sprinkling on top of muffins
1 large egg, lightly beaten
1 cup yogurt
2 large apples, peeled, cored, and coarsely chopped (I used 1 Granny Smith and 1 McIntosh)
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside (or place paper liners in 18 muffin cups).
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the yogurt gently. Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely.