Apple Nut Muffins Recipe

Name: Apple Nut Muffins
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 10 tablespoons butter; 1/4 cup packed brown sugar; 2 cups + 2 tablespoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 cups peeled and diced apples; 1/2 cup chopped pecans; 1 cup + 2 tablespoons granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sour cream; 1 1/2 teaspoons ground cinnamon

These delightful apple nut muffins are like mini coffee cakes you can enjoy anywhere! Perfect for picnics, school lunches, or a quick office snack. Bursting with warm cinnamon spice and sweet apples, these muffins are a delicious treat for any time of day. Get ready for a taste of autumn in every bite!

Prep Time 20 mins

Cook Time 60 mins

Calories 478.7 kcal

Protein 13g

Rating 5.0 (4 Reviews)

108

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Nut Muffins

10 tablespoons butter
1/4 cup packed brown sugar
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and diced apples
1/2 cup chopped pecans
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 1/2 teaspoons ground cinnamon

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How to Make Apple Nut Muffins

**Make the Apple Filling:**
Melt 2 tablespoons of butter in a medium saucepan over medium heat.
Stir in 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until smooth.
Add 1 1/2 cups peeled and diced apples.
Cook for 10-12 minutes, or until apples are tender, stirring frequently.
Remove from heat and stir in 1/2 cup chopped walnuts or pecans. Let cool completely.
**Make the Muffins:**
Preheat oven to 350°F (175°C). Line a 12-cup jumbo muffin tin with paper liners or grease well.
In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
Beat in 2 large eggs, one at a time, mixing well after each addition.
Stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fill each jumbo muffin cup 1/4 full with batter.
Spoon 1-2 tablespoons of the cooled apple filling into the center of each muffin.
Top with the remaining batter.
In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the muffin tops.
Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.