Name: Apple-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ¼ cups white sugar; ½ cup butter; 1 tsp vanilla extract; ½ tsp salt; 2 large eggs; 1 ¾ cups all-purpose flour; 2 tsp baking powder; ½ tsp ground cinnamon; ½ cup milk; 2 cups peeled cored, and sliced apples; ½ cup walnuts; ¼ cup white sugar for topping; 3 tbsp all-purpose flour for topping; 2 tbsp butter cubed (for topping); ½ tsp ground cinnamon for topping

There’s something so comforting about the aroma of apples, cinnamon, and butter wafting from the oven.

These apple-walnut muffins are soft, moist, and topped with a sweet cinnamon crumble that makes them

irresistible. They’re hearty enough for breakfast, yet sweet enough for a cozy afternoon treat with coffee or tea.

Why You’ll Love This Recipe

The muffins are tender, moist, and packed with apple chunks in every bite.

A buttery cinnamon crumble topping adds a bakery-style touch.

Walnuts give a nutty crunch that balances the soft texture.

Perfect for breakfast, snack, or even dessert.

What You’ll Need (Ingredient Highlights)

Fresh apples bring natural sweetness and keep the muffins moist.

Walnuts add a delightful crunch and nutty flavor.

Cinnamon infuses the muffins with cozy warmth.

A crumbly sugar-butter topping gives a golden, crunchy finish.

Butter ensures richness and softness in the batter.

Pro Tips Before You Start

Use tart apples (like Granny Smith) if you prefer a sweet-tart balance.

Cut the apples into small chunks so they bake evenly.

Don’t overmix the batter; it keeps muffins tender.

Bake jumbo-sized muffins for a bakery-style look, or use standard pans and adjust the bake time.

How to Make Apple-Walnut Muffins

Step 1 – Prep the oven and pan

Preheat oven to 375°F (190°C). Grease or line a jumbo muffin pan.

Step 2 – Make the batter

Cream butter, sugar, vanilla, and salt until fluffy.

Beat in eggs one at a time. In a separate bowl, mix flour, baking powder, and cinnamon.

dd dry mixture to the creamed butter, alternating with milk. Fold in apples and walnuts.

Step 3 – Prepare the crumble topping

Mix sugar, flour, butter cubes, and cinnamon with your fingers or a fork until crumbly.

Step 4 – Assemble the muffins

Fill muffin cups ¾ full. Sprinkle each with cinnamon crumble.

Step 5 – Bake and cool

Bake 30 minutes, or until a toothpick comes out clean.

Cover with foil if browning too quickly. Cool on a wire rack before serving.

What to Serve Them With

A warm mug of coffee or tea for a cozy breakfast.

Greek yogurt or cream cheese for extra creaminess.

Drizzle with caramel sauce for dessert-style muffins.

Variations / Substitutions

Swap walnuts for pecans or almonds.

Add raisins or dried cranberries for extra sweetness.

Use whole wheat flour for a heartier muffin.

Make mini muffins for bite-sized treats.

Storage & Leftovers

Store at room temperature in an airtight container for up to 3 days.

Refrigerate for up to 5 days for longer freshness.

Freeze cooled muffins for up to 2 months; thaw overnight.

FAQs

Can I use different apples?
Yes, Granny Smith, Honeycrisp, or Fuji all work well.

Can I make these without nuts?
Absolutely, just leave out the walnuts or replace with dried fruit.

Can I double this recipe?
Yes, simply double all ingredients for a larger batch.

Can I bake them in a regular muffin tin?
Yes, bake 18–20 minutes instead of 30.

What if I don’t have crumble topping ingredients?
You can sprinkle plain cinnamon sugar instead.

How do I keep muffins moist?
Don’t overbake, and store them covered once cooled.

Final Thoughts

These apple-walnut muffins are the perfect balance of moist, fruity, and crunchy.

With their golden cinnamon topping and cozy flavors, they’ll quickly become a household favorite for breakfast or snacking.

The Boat Shed Kitchen