My cooking comfort zone is ever-expanding, and I enjoy exploring new flavors and ingredients. When Ifind something I like, I become obsessed and incorporate it into practically everything I make. There’s a science to discovering what flavors work together, and experimenting in the kitchen is my favorite aspect of cooking. Still, there’s something to be said about recipes that are comfortable.

Whether it’s my mom’s famous meatloaf, chicken soup, or spaghetti and meatballs, I have a list of reliable recipes that I know I can turn to. They are tried and true, traditional items that are likeable and timeless. Though they are inside my cooking comfort zone, they are anything but boring. Last week, I inducted these apple cinnamon muffins to my club of safe recipes.

Whole Wheat Apple Muffins
From Smitten Kitchen

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cinnamon
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup Greek yogurt
2 large Granny Smith apples, peeled, cored, and coarsely chopped
2 tablespoons oats

Preheat the oven to 450 degrees. Line muffin pan with muffin liners and set aside. 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 ¼ 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. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining ¼ cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400 degrees, 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 tin, then turn them out onto a wire rack to cool completely.

I came across this recipe as I was searching for a breakfast item to bring to a slumber party for one of my best friends’ 30th birthday. I knew the next morning’s meal had to stand up to a late night and lots of red wine. The familiar combination of apples and cinnamon was the perfect thing to wake up to. The muffins were practically overflowing with apples, and there truly is a piece in every bit. The tart Granny Smith chunks practically melt into the muffin, and aid in keeping them moist. The cinnamon-spiked, dense batter relies on the fruit for sweetness, and the whole-wheat flour adds substance and a rustic touch. The highlight is the brown sugar topping, which is slightly crisp thanks to the 10 minutes of cooking time at a higher temperature at the start of baking. This recipe came out perfectly, and it was a sweet way to start my even sweeter morning with friends.