Chunky Apple Whole Wheat Oat Muffins... With butternut squash purée

With Brown Sugar topping

This was adapted from The Smitten Kitchen and Deceptively Delicious.  I saw these two recipes and decided to combine for a treat (delicious warm with whipped cream) or for breakfast with some scrambled eggs and fruit. These super moist muffins will keep well for several days, and the brown sugar adds a crunchy touch. You can leave the sugar off though and they are still good. 

Yield: 18

Ingredients 

1 cup (4 ounces) whole wheat flour

1/2 cup all-purpose flour

1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon and some for sprinkling
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1/2 cup plain yogurt
1/2 cup butternut squash purée 
2 large apples, peeled, cored, and coarsely chopped


Directions
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

With out brown sugar topping

Mix together the flours, oats, 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. Add the butternut puree. Stir in the dry ingredients and fold in the apple chunk


Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar and a couple shakes of cinnamon 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 2 minutes in the tin, then turn them out onto a wire rack to cool completely.