Apple Walnut Muffins Recipe

3.5 2 3
Apple Walnut Muffins Recipe
Apple Walnut Muffins Recipe photo by Taste of Home
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Apple Walnut Muffins Recipe

Read Reviews
3.5 2 3
Publisher Photo
“A friend in New York gave me the recipe for these delightful muffins,” Margaret McNeil notes from Germantown, Tennessee. “They stay moist for days…if you have any left!”
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup chopped peeled tart apple
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup 2% milk
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons chopped walnuts
  • 3 tablespoons raisins

Directions

In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Apple Walnut Muffins in Cooking for 2 Spring 2006, p39

Nutritional Facts

1 each: 272 calories, 11g fat (1g saturated fat), 36mg cholesterol, 184mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 5g protein.

  • 1 cup chopped peeled tart apple
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup 2% milk
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons chopped walnuts
  • 3 tablespoons raisins
  1. In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins.
  2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
  3. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Apple Walnut Muffins in Cooking for 2 Spring 2006, p39

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Reviews forApple Walnut Muffins

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MY REVIEW
sandra541 User ID: 8437869 229001
Reviewed Jul. 5, 2015

"I followed the recipe to the core. Only difference was, I baked them over 20 mins because they looked wet. Pulled them out when they looked dry and toothpick came out clean. Unfortunately they turned out soggy and taste awful.. Throwing out! Doesn't anyone here pretest the recipes before publishing?"

MY REVIEW
stell65 User ID: 5790167 141633
Reviewed Apr. 9, 2013 Edited Jul. 5, 2015

"I made these muffins today. They are wonderful. I measured the apple after I chopped it. These muffins turned out wonderful. They were light and very flavorful. I would definitely make again. My batter ended up making 12 standard size muffins, not 6 as the recipe stated."

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