Nutty Apple Muffins Recipe

Nutty Apple Muffins RecipePhoto by: Taste of Home Nutty Apple Muffins Recipe Rating 4

I teach quick-bread making for 4-H, and I'm always on the lookout for good new recipes. My sister-in-law shared this recipe with me for a slightly different kind of muffin. With apples and coconut, they are moist, chewy and tasty. -Gloria Kaufmann, Orrville, Ohio

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Nutty Apple Muffins Recipe
  • Prep: 10 min. Bake: 25 min. + cooling
  • Yield: 18 Servings
10 25 35

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 3 tablespoons milk
  • 1-1/2 cups diced peeled apples
  • 1 cup chopped walnuts
  • 3/4 cup flaked coconut

Directions

  • In a large bowl, combine the flour, baking powder, salt, nutmeg and baking soda. In another bowl, beat eggs, sugar, oil and milk. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened.
  • Fill 18 greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 183 calories, 10 g fat (2 g saturated fat), 24 mg cholesterol, 168 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Nutty Apple Muffins in Taste of Home August/September 1994, p29

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Nutty Apple Muffins (2)

Nutty Apple Muffins Recipe

Nutty Apple Muffins

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Reviewed on Aug. 24, 2010 by bevec

Ratio of fruit & nuts to flour must be incorrect. Not enough batter for 3 1/4 cups of fruit & nuts. I reduced the coconut, raisins & walnuts to 1 cup instead of 1 3/4 cups and filled my baking cups to the top - yield was 11. Also added cinnamon. Not a recipe I'd try again.


Reviewed on Nov. 08, 2009 by mmdeskin

I have three apples trees in my backyard and I was searching for different recipes using apples. This is one of the best recipes I've tried. I received my compliments on the muffins. I did however, make some changes and additions. I replaced 1/2 cup of all purpose flour with a 1/2 cup of whole wheat pastry flour. I also added 1/2 cup of golden raisins to the recipe. They were a delicious addition to the flavor of the muffin.

 
 
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