Apple Nut Muffins Recipe

Ingredients for Apple Nut Muffins

• 2 tablespoons unsalted butter (for apple filling) + 1/2 cup (1 stick) softened unsalted butter (for muffins)
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour (for apple filling) + 2 cups all-purpose flour (for muffins)
• Ground Cinnamon
• Ground Nutmeg
• 1 1/2 cups peeled and diced apples
• Pecans
• 1 cup granulated sugar (for muffins) + 2 tablespoons granulated sugar (for topping)
• 2 large eggs
• Vanilla Extract
• Baking Powder
• Baking Soda
• Salt
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon (for apple filling) + 1/2 teaspoon ground cinnamon (for topping)

How to Make Apple Nut Muffins

1. **Make the Apple Filling:**
2. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
3. 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.
4. Add 1 1/2 cups peeled and diced apples.
5. Cook for 10-12 minutes, or until apples are tender, stirring frequently.
6. Remove from heat and stir in 1/2 cup chopped walnuts or pecans. Let cool completely.
7. **Make the Muffins:**
8. Preheat oven to 350°F (175°C). Line a 12-cup jumbo muffin tin with paper liners or grease well.
9. In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
10. Beat in 2 large eggs, one at a time, mixing well after each addition.
11. Stir in 1 teaspoon vanilla extract.
12. 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.
13. 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.
14. Fill each jumbo muffin cup 1/4 full with batter.
15. Spoon 1-2 tablespoons of the cooled apple filling into the center of each muffin.
16. Top with the remaining batter.
17. In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon.
18. Sprinkle the cinnamon-sugar mixture evenly over the muffin tops.
19. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
20. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.