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Small apple pieces and chopped walnuts fill these softly spiced muffins. Brown sugar and a little cinnamon give them a warm flavor without a glaze or crumb topping.
Ingredients
- 220 g all-purpose flour
- 120 g brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 120 ml milk
- 80 ml neutral oil
- 1 tsp vanilla extract
- 200 g peeled diced apple
- 60 g chopped walnuts
Method
- Heat oven to 190°C / 375°F. Line a standard 12-cup muffin pan. Cut peeled apple into small 5–7 mm dice and chop walnuts.
- Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt together, breaking up any sugar lumps.
- In a second bowl whisk eggs, milk, oil and vanilla until smooth.
- Pour wet ingredients into the dry mixture. Fold gently until almost combined, then fold in apple and walnuts just until no pockets of flour remain. Do not beat the batter smooth.
- Divide evenly among the 12 cups, filling each about three-quarters full. Bake 20–25 minutes until risen and a skewer inserted in the crumb comes out without wet batter.
- Cool in the pan for 5 minutes, then transfer to a rack for 10 minutes. Break one open after cooling to see tender crumb with small apple pieces and chopped walnuts.
- Cool completely before storing. Keep covered in the refrigerator for up to four days, or freeze for up to two months. Bring to room temperature or warm briefly before serving.
Dice the apple small
Pieces around 5–7 mm soften during the short bake. Large chunks can leave wet pockets in the crumb.
Fold gently
Stop mixing as soon as the flour disappears. Overmixing can make muffins tough and create long tunnels.
Check the crumb
An apple piece may leave moisture on a skewer. Test another spot in the crumb if you are unsure whether the batter has set.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 5 minutes, then transfer to a rack for 10 minutes. Break one open after cooling to see tender crumb with small apple pieces and chopped walnuts.
- How should I store leftovers?
Cool completely before storing. Keep covered in the refrigerator for up to four days, or freeze for up to two months. Bring to room temperature or warm briefly before serving.
