Makes 12 large muffins.
2 cups all-purpose unbleached flour
1/4 cup whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup butter (1 stick, at room temperature)
3/4 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup finely diced tart apples
1/4 cup finely chopped walnuts
1/4 cup raisins (I use golden raisins)
1/2 cup buttermilk
Preheat the oven to 350°F. Line a 12-muffin tin with paper liners and set aside.
In a large mixing bowl, combine the flours, baking soda, salt, cinnamon and nutmeg and cloves. Stir with a whisk to aerate the mixture.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter and sugar until fully combined. Add the eggs and vanilla, and mix for 1 minutes.
In a small mixing bowl, stir together the apples, walnuts and raisins.
Then, with the mixer on low speed, add 1/3 of the flour, followed by 1/2 of the buttermilk, and 1/2 of the fruit. Repeat until all ingredients are incorporated.
Use a disher (an ice cream scoop with a release) or a spoon to fill the muffin cups.
Bake for 25 minutes, until a toothpick inserted in the center of one muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, and transfer to a cooling rack. Serve warm, or let cool completely and store in a container with an airtight lid for a day, or freeze.