Walnut Apple Muffins Recipes

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

APPLE-WALNUT MUFFIN MIX

Steps:

• In a large bowl, combine the first 9 ingredients. Store in an airtight container for up to 2 months. ., To prepare muffins: Place 1/2 cup muffin mix in a small bowl. Whisk the milk, yogurt and oil. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Sprinkle with coarse sugar. Bake at 400° for 10-12 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.

APPLE WALNUT MUFFINS

Steps:

• 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.

JUMBO FLUFFY WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

APPLE WALNUT STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Butter muffin cups or line with muffin liners.
• Put streusel topping ingredients into a medium-size bowl.
• Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.
• For muffins: thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl.
• Break eggs into another bowl.
• Add yoghurt and melted butter, and whisk until well blended.
• Stir in diced apple.
• Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
• Scoop batter into muffin cups.
• Top each muffin with about 2 teaspoons of the streusel topping.
• Bake for 25 minutes, or until done.

APPLE RAISIN WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray 12 muffin cups with nonstick cooking spray.
• In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
• Add eggs and vanilla; beat 1 minute.
• In another bowl, stir together flours, baking soda, cinnamon and salt.
• Fold in diced apple, raisins, and chopped walnuts.
• Add dry ingredients to oil mixture.
• Stir just until combined.
• Do not overmix.
• Fill muffin cups.
• Bake 20-25 minutes or until done.
• Cool in pan 5 minutes, then cool on wire rack.

APPLE-STREUSEL MUFFINS

Steps:

• Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
• In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
• In a small bowl combine pecans, flaxseed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
• Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.

ZONED APPLE WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Mix all dry ingredients together. Mix all wet ingredients together. Combine wet and dry ingredients together, mixing as little as possible to incorporate all ingredients. Oil or spray a large 12-muffin tin. Divide batter evenly into tin, bake for about 30 minutes.

WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes.