Apple Cornmeal Muffins

Apple Cornmeal Muffins


3 cups all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks unsalted butter, melted
1 cup buttermilk, well shaken
1/2 cup whole milk
3 large eggs, room temperature
1 medium Fuji, Granny Smith or other firm apple, peeled, cored, and chopped (about 1 1/2 cups)
1 tablespoon ground cinnamon

• Preheat oven to 350 degrees. Line two 12-cup muffin tins (24 cups altogether) with paper muffin liners. Set aside.

• Combine the flour, cornmeal, sugars, baking powder, salt and baking soda in a large bowl. In a separate bowl, combine the butter, buttermilk, milk and eggs. Stir the wet ingredients into the dry until most of the lumps are dissolved. Toss the apples with the cinnamon and then fold the apples into the batter.

• Divide batter evenly between the muffin cups. Bake muffins, rotating pans halfway through, until golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Remove from oven and cool on a rack until completely cool.