We all know and love banana nut muffins, but have you tried apple walnut muffins? These tasty muffins are a fun twist on your beloved banana nut, and will become one of your new favorites!
Moist muffins with a bit of fruity and nutty flavors, these apple walnut muffins can be made in one single bowl, so you don’t have to worry a ton about clean up!
These muffins are perfect for a sweet treat after dinner, or can be used as a breakfast or brunch staple as well.
Pair these with some matcha overnight oats for an easy breakfast.
Apple Walnut Muffins Recipe:
Description:
These fresh fruit and nut filled apples are flavored further with honey and whole wheat flour for a healthy tasting breakfast (or afternoon) snack. Moist yet crumbly, these muffins are a one bowl recipe for a brunch staple that is perfect with melting butter or some nutty cheese.
Want to try another fruit muffin? Try these strawberry muffins or add some pumpkin for these pumpkin apple muffins.
Makes 12 large muffins:
Prep time: 10 minutes
Active time: 10 minutes
Baking time: 25 minutes
Total time: 45 minutes
Ingredients:
1 1/3 c (160g) all-purpose flour
2/3 c (75g) whole wheat flour
½ c (100g) granulated sugar
1 tsp (4g) baking powder
1 tsp (6g) baking soda
½ tsp (1g) ground ginger
½ tsp (1g) ground cinnamon
¼ tsp (1g) sea salt
¾ c (175ml) half and half
½ c (120ml) vegetable oil
2 large eggs
¼ c (60ml) honey
1 tbs (15ml) lemon juice
3 small (350g) apples
1 c (110g) chopped walnuts
Directions:
1 Preheat oven to 350° F. Line 12 cups in your muffin pan with paper liners.
2. Peel and core 3 small apples and chop into ½ inch cubes or rectangular pieces.
Make sure walnuts are coarsely chopped into ¼” pieces.
3. Combine all dry ingredients (flours, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
4. Make a well in the center of the flour mixture. Add eggs and oil to well. Whisk eggs into oil incorporating as little of flour as possible.
5. Add half and half, lemon juice, and honey to oil and eggs. Whisk to mix, slowly incorporating in the flour.
6. Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins.
7. Gently fold in apple and walnut pieces.
8. Scoop batter into paper liners, filling nearly to top.
9. Bake at 350° F for 25 minutes until a toothpick comes out clean and the muffins are lightly browned.
10. Best served warm and the same day. If storing, keep in an airtight container in the fridge for no more than 2 days.
1 Bowl Apple Walnut Muffins
We all know and love banana nut muffins, but have you tried apple walnut muffins? These tasty muffins are a fun twist on your beloved banana nut, and will become one of your new favorites!
Moist muffins with a bit of fruity and nutty flavors, these apple walnut muffins can be made in one single bowl, so you don't have to worry a ton about clean up!
These muffins are perfect for a sweet treat after dinner, or can be used as a breakfast or brunch staple as well.
These fresh fruit and nut filled apples are flavored further with honey and whole wheat flour for a healthy tasting breakfast (or afternoon) snack. Moist yet crumbly, these muffins are a one bowl recipe for a brunch staple that is perfect with melting butter or some nutty cheese.
Ingredients
- 1 1/3 c (160g) all-purpose flour
- 2/3 c (75g) whole wheat flour
- ½ c (100g) granulated sugar
- 1 tsp (4g) baking powder
- 1 tsp (6g) baking soda
- ½ tsp (1g) ground ginger
- ½ tsp (1g) ground cinnamon
- ¼ tsp (1g) sea salt
- ¾ c (175ml) half and half
- ½ c (120ml) vegetable oil
- 2 large eggs
- ¼ c (60ml) honey
- 1 tbs (15ml) lemon juice
- 3 small (350g) apples
- 1 c (110g) chopped walnuts
Instructions
Preheat oven to 350° F. Line 12 cups in your muffin pan with paper liners.
Peel and core 3 small apples and chop into ½ inch cubes or rectangular pieces.
Make sure walnuts are coarsely chopped into ¼” pieces.
Combine all dry ingredients (flours, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
Make a well in the center of the flour mixture. Add eggs and oil to well. Whisk eggs into oil incorporating as little of flour as possible.
Add half and half, lemon juice, and honey to oil and eggs. Whisk to mix, slowly incorporating in the flour.
Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins.
Gently fold in apple and walnut pieces.
Scoop batter into paper liners, filling nearly to top.
Bake at 350° F for 25 minutes until a toothpick comes out clean and the muffins are lightly browned.
Best served warm and the same day. If storing, keep in an airtight container in the fridge for no more than 2 days.