APPLE AND WALNUT MUFFINS
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With Fall on us, the Apple Walnut Muffins are the perfect snack. Healthy, tasty, and easy to make, your little ones will enjoy this one!
Is there such a thing as too many apples? Well, I don't think so. Kick start the Fall season with these amazingly delicious apple and walnut muffins. Everybody loves homemade muffins, and these decadent muffins loaded with apples and walnuts are no exception! I don't want to sound too glib, but honestly, these are the best apple muffins I have ever had.
I always make these muffins at this time of the year and end up getting rave reviews from friends and family. They are the perfect fall dessert and snack because they are healthy, super moist, and studded with tons of delicious apples and walnuts. With a crisp exterior and a wonderful apple flavor, you have to make them to know how good they are. Serve these at the breakfast table to surprise your family.
Why should I make these muffins?
Make these muffins because they are:
Perfect for Fall
Delicious
Easy to make
Nutritious
Healthy snack
Kid-friendly
Easily converted to gluten-free (use gluten-free flour!)
Great as holiday gifts
What kind of apples should I use?
Firm fleshed apples work the best for baked goods. You may use Golden Delicious, Honeycrisp, and Pink Lady apples because they are all firm-fleshed apple varieties. If you prefer tart apples, use Granny Smith, it works well too. Green apples are often used in baking because their slightly tart flavor offsets the excess sweetness.
There is an explosive crunchiness to Honeycrisp apples that make them my most favorite.
ABOUT THE RECIPE
The apple walnut muffins are nice and fluffy, with just enough sweetness to be irresistible. Freshly chopped apples are the primary ingredient. The apples should be neither too chunky nor grated. For extra flavor, you may also use applesauce or grated apples in the recipe.
The crumbled walnuts not only give the muffins a nutty flavor but also tenderize them by adding fat and countering the glutinous toughness of the flour. You may substitute walnuts with pecans and use some raisins too.
Other than the apples and walnuts, the muffins are flavored with nutmeg. If you prefer cinnamon instead, swap it by all means. The most appealing thing about these muffins is the crunchy topping. Not only does it add amazing flavor and texture to these apple muffins, but it also gives them a bakery-style appearance.
Wondering what might be the secret ingredient? Well, it is just brown sugar! Simply sprinkle some before baking. The brown sugar crystallizes and makes a nice crunchy topping. This step is optional though.
INGREDIENTS
- All-purpose flour – use gluten-free flour or whole wheat flour for a gluten-free version.
- Walnuts – may be substituted with pecans if you prefer
- Spices – I used nutmeg but, you may use cinnamon if you prefer. Allspice would also be delicious.
- Salt
- Baking powder
- Baking soda
- Apples - use firm-fleshed apples for best results
- Vegetable oil
- Granulated sugar and brown sugar – a combination of sugar gives the best flavor and texture.
- Eggs at room temperature
- Vanilla essence
HOW TO MAKE IT?
Combine sugar (granulated and brown), eggs, oil, and vanilla. The mixture should be a pale yellow.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and nutmeg. Add the dry ingredients to the wet mixture and mix until combined. The batter will be as thick as cookie dough.
Add in the chopped apples and nuts. Fold and mix. The moisture from the apple will loosen up the dough a bit.
Fill the muffin liners 3/4 of the way full. Sprinkle each muffin top with brown sugar.
Bake in a preheated oven at 400F for 15-18 minutes.
FREQUENTLY ASKED QUESTIONS
How can I make this recipe healthier?
You may tweak the recipe as follows if you want to make the muffins healthier:
- You may replace sugar with maple syrup or honey.
- You can also reduce the amount of sugar.
- Replace half the oil with applesauce.
- Use whole-wheat flour.
My batter looks too thick, is that okay?
Yes! When you are mixing it, the batter will resemble the texture of cookie dough but, when you add in the apples, the moisture from the apples will thin it out. The batter should still be thick.
Why does the recipe use both baking powder and baking soda?
Both baking soda and baking powder are leavening agents, but they are not interchangeable. This recipe uses a combination of baking powder and baking soda to produce light and fluffy muffins.
Can I mix the batter using a stand mixer?
No matter how tempting it might be to use the stand mixer, refrain from using it because overmixing makes the gluten develop even more and makes the muffins rubbery.
How can I make this without eggs?
As a substitute for an egg, you can use a mixture of 2 tbsp of water, 1 tsp vegetable oil, and 2 tsp of baking powder.
Applesauce, yogurt, and flax seeds also work as substitutes for eggs.
SERVING SUGGESTIONS
The sweet, soft apple and walnut muffin are great as a grab-and-go breakfast. You can also serve them with afternoon coffee or tea. Snack on them anytime you feel the hunger pangs!
STORING SUGGESTIONS
You can store the apple muffins at room temperature for up to 2 days and 3-4 days in a refrigerator in an airtight container. You can also freeze them for up to 4 months.
APPLE WALNUT MUFFINS
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar (plus some for sprinkling)
- 3 cups chopped apple
- 1 cup chopped walnut
- 2 eggs
- 1 cup oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat oven at 400F
- Combine sugar (granulated and brown), eggs, oil, and vanilla. The mixture should be a pale yellow.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and nutmeg. Add the dry ingredients to the wet mixture and mix until combined. The batter will be as thick as cookie dough.
- Add in the chopped apples and nuts. Fold and mix. The moisture from the apple will loosen up the dough a bit.
- Fill the muffin liners 3/4 of the way full. Sprinkle each muffin top with brown sugar. Bake for 15-18 minutes.
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