The smell of baking apples screams fall to me. In just one bite, you get a burst of cinnamon and plump, juicy, hot apples! Get all the fall vibes when baking these Apple Walnut Muffins.
Apple Walnut Muffins
I haven't brought you a new muffin in a really long time and I thought that with all the fall baking going on it was time to bring an easy yet tasty muffin in to the mix. This one has great big chunks of apples in it and it's spiced with cinnamon to bring out the fall flavors. It's melt in your mouth good and a muffin the whole family will be craving.
Muffins do double duty in our house. We eat them for a quick breakfast during the week, but we are also known to eat one for a snack with a hot cup of tea or coffee. This is a small batch of 6 muffins but double the recipe if you want more. This muffin is sure to give you all the fall feels!
Enjoy!
What Ingredients do I need?
- eggs
- low-fat milk
- canola oil
- all purpose flour
- sugar or alternative sugar 1:1 ratio (for Keto, low carb)
- baking soda
- salt
- honeycrisp apple (medium size)
- cinnamon
- walnuts
Substitutions and Variations
- Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.
- Use white whole wheat flour in place of the all purpose flour
- Make mini muffins or small loaves instead
Kitchen Tips and Notes
- 1st rule of thumb when making muffins is not to "overmix" the batter. You want it batter to just come together. Little spots of flour is okay.
- To get high muffin tops turn your oven up to 400 degrees.
- Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.
- Double the recipe for 12 muffins.
- Muffins can be frozen individually and kept for 3 months.
- Fill the muffin tin almost to the top for nice big muffins.
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More muffins to make:
Strawberry Chocolate Chip Mini Muffins - Lower Carb Version
Vanilla Chai Muffins
Cranberry Orange Muffins - Small Batch
Mexican Hot Chocolate Muffins
Apple Walnut Muffins
Makes 6-8
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup King Arthur Baking sugar alternative
2 teaspoon baking soda
1/2 teaspoon salt
1 small honeycrisp apple, cored and chopped in medium chunks
1/2 teaspoon cinnamon
1/3 cup chopped walnuts
Add the flour, sugar, baking powder, cinnamon, and salt. Stir just until combined. Do not over mix. Fold in chopped apples and chopped walnuts, holding a few back to add to the tops.
Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few chopped walnuts to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.
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