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The Boat Shed Kitchen

Apple-Walnut Muffins

These apple walnut muffins are soft, moist, and packed with fall flavors. Sweet apples and crunchy walnuts are folded into a tender batter, then topped with a buttery cinnamon crumble that bakes into a golden crust. Perfect for breakfast, a cozy snack, or serving with coffee.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 jumbo muffins
Calories: 360
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a jumbo muffin pan.
  2. Cream sugar, butter, vanilla, and salt until fluffy. Beat in eggs one at a time.
  3. Mix flour, baking powder, and cinnamon in another bowl.
  4. Gradually add to creamed mixture, alternating with milk.
  5. Fold in apples and walnuts.
  6. For the topping, combine sugar, flour, butter cubes, and cinnamon until crumbly.
  7. Fill muffin cups ¾ full with batter, sprinkle topping over each.
  8. See full steps with tips & photos → https://theboatshedcafe.com/apple-walnut-muffins/

Notes

  • Use tart apples like Granny Smith for a balanced flavor.
  • Toast the walnuts for extra nuttiness.
  • These muffins freeze well for up to 2 months.