Apple Nut Muffins
These moist, cinnamon-spiced muffins are packed with fresh apple chunks and crunchy walnuts, making them a perfect wholesome treat for kids.
Ingredients
- •2 cups all-purpose flour (250g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup packed light brown sugar (100g)
- •1 tablespoon baking powder
- •1 teaspoon ground cinnamon
- •1/2 teaspoon salt
- •2 large eggs
- •1/2 cup vegetable oil (120ml)
- •1/2 cup milk (120ml)
- •1 teaspoon vanilla extract
- •1.5 cups peeled and finely diced apples (about 2 medium apples)
- •1/2 cup chopped walnuts (50g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with oil.
- 2
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- 3
In a separate medium bowl, whisk the eggs, vegetable oil, milk, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- 5
Gently fold in the diced apples and chopped walnuts.
- 6
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- 7
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a nut-free version, simply omit the walnuts or substitute them with sunflower seeds for a similar crunch.
- To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
- Use a firm, tart apple like Granny Smith or Honeycrisp to ensure the pieces hold their shape and provide a nice contrast to the sweet batter.
✅ How it should turn out
The finished muffins should have a golden-brown, domed top, a soft and tender crumb, and a warm, inviting aroma of cinnamon and toasted nuts.