Apple Walnut Muffins
Fluffy, cinnamon-kissed muffins packed with juicy apples and crunchy walnuts. Perfect for cozy breakfasts or grab-and-go snacks.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg optional
- 0.75 cup packed brown sugar
- 0.25 cup granulated sugar
- 2 large eggs room temperature
- 0.75 cup milk room temperature
- 0.33 cup neutral oil such as canola or vegetable
- 1.5 tsp vanilla extract
- 1.5 cup peeled diced apple tart varieties work well
- 0.75 cup chopped walnuts toast for extra flavor
- 1 tbsp turbinado sugar for crunchy muffin tops
Instructions
Preparation Steps
- Heat oven to 375°F. Line a 12-cup muffin pan and lightly grease the liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Whisk eggs with both sugars in a large bowl until slightly thick and glossy.
- Add milk, oil, and vanilla. Whisk until smooth and well combined.
- Stir in the dry mixture just until no dry spots remain. Do not overmix.
- Fold in diced apples and walnuts gently to distribute evenly.
- Scoop batter into liners, about 3/4 full. Sprinkle tops with turbinado sugar.
- Bake 18–21 minutes, until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Try swapping walnuts with pecans, or stir in a handful of raisins. For extra moisture, replace 2–3 tablespoons of milk with applesauce. Store airtight at room temperature for 2 days, or freeze up to 2 months. Warm before serving and add a pat of butter or a drizzle of honey.
This recipe is an original creation inspired by classic Apple Walnut Muffins flavors. All ingredient ratios and instructions are independently developed.