Description
These Spiced Apple Walnut Muffins combine tender, moist muffin cake with warm cinnamon and nutmeg spices, juicy diced apples, and crunchy walnuts for texture. Perfect for breakfast or a cozy snack, they bake up soft and flavorful with a delightful nut topping.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups diced apples (about 2 medium apples)
- 1/2 cup (60 g) chopped walnuts, plus extra for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light, fluffy, and creamy, ensuring a smooth base for the batter.
- Add Eggs and Vanilla: Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing and keep the muffins tender.
- Fold in Apples and Walnuts: Carefully fold in the diced apples and chopped walnuts, ensuring they are evenly distributed throughout the batter without breaking them down.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising, then sprinkle extra chopped walnuts on top if desired for added crunch.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are cooked through.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- You can substitute the apples with pears or add raisins for variety.
- For a healthier option, replace half the all-purpose flour with whole wheat flour.
- Ensure apples are diced uniformly for even baking.
- Storing muffins in an airtight container at room temperature will keep them fresh for up to 3 days.
- These muffins also freeze well; thaw at room temperature before serving.
- Do not overmix batter to keep muffins light and tender.
