Apple Walnut Muffins Are Great, But Not Everyone Loves Nuts in Their Baked Goods
Nuts in baking are definitely one of those love-it-or-leave-it ingredients. I remember as a kid, I’d always pick the nuts out of my cookies or muffins and set them aside, much to my mom’s dismay. Funny enough, when I started baking for my own kids, they did the exact same thing! “Make that, but don’t put the nuts in,” they’d say. I guess the apple doesn’t fall far from the tree—pun intended! But for those who do appreciate that satisfying crunch in their baked goods, these Apple Walnut Muffins are an absolute treat. The combination of sweet apples and crunchy walnuts is perfect for those who enjoy a bit of texture in their muffins. So, whether you’re a nut lover or someone who prefers them on the side, this recipe can easily be adapted to suit your taste.
Did You Know?
Using honey in place of refined sugar is a great way to add natural sweetness to your baked goods. Honey not only sweetens these Apple Walnut Muffins but also brings moisture and a unique depth of flavor that sugar alone can’t provide. It’s packed with antioxidants and has a lower glycemic index than regular sugar, which means it has a more gradual impact on your blood sugar levels. Incorporating honey into your baking is a simple way to make your treats a bit healthier without sacrificing flavor.
Yield: 12 Muffins
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup honey
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup grapeseed oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely chopped apples (peeled and cored)
- 1/2 cup chopped walnuts
- 1/2 cup walnut halves
Instructions:
Preheat Oven:
Personal Tip: I like to use paper liners for easy cleanup and to prevent sticking, but lightly greasing the tin works just as well if you prefer a more rustic look.
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients:
Personal Tip: Combining the flours and spices first ensures even distribution, so you get a nice, consistent flavor in every bite.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients:
Personal Tip: I always make sure to mix the honey thoroughly with the other wet ingredients. This helps to evenly distribute the sweetness throughout the muffins.
- In a separate bowl, mix the honey, applesauce, milk, grapeseed oil, egg, and vanilla extract until well combined.
Combine Ingredients:
Personal Tip: It’s important not to overmix the batter. Stir just until the dry ingredients are incorporated into the wet ingredients for the best texture.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in Add-ins:
Personal Tip: Gently folding in the apples and walnuts ensures they’re evenly distributed without overworking the batter, which can make the muffins tough.
- Gently fold in the chopped apples and chopped walnuts.
Fill Muffin Cups:
Personal Tip: I like to top each muffin with walnut halves before baking. It adds a nice visual touch and extra crunch.
- Divide the batter evenly among the muffin cups. Top each muffin with 3-4 walnut halves.
Bake:
Personal Tip: To ensure even baking, I recommend rotating the muffin tin halfway through the baking time.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
Personal Tip: Letting the muffins cool in the tin for a few minutes before transferring them to a wire rack helps them set and makes them easier to handle.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (Per Muffin):
Calories, 180; Protein, 4g; Carbohydrates, 25g; Fiber, 3g; Net Carbohydrates, 22g; Fat, 8g; Saturated Fat, 1g; Cholesterol, 20mg; Sodium, 160mg; Sugars, 12g; Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money
1. Choosing Apples: Use firm, crisp apples like Granny Smith or Honeycrisp for the best texture and flavor. They hold up well during baking and provide a nice balance of sweetness and tartness.
2. Substituting Ingredients: For a dairy-free option, use almond milk or another non-dairy milk. You can also substitute grapeseed oil with vegetable or canola oil.
3. Applesauce Tip: Unsweetened applesauce adds moisture and reduces the need for additional fat. You can make your own applesauce by cooking down peeled and chopped apples with a bit of water until soft, then pureeing them.
4. Flavor Variations: Add a teaspoon of nutmeg or allspice to the dry ingredients for extra warmth. You can also mix in dried cranberries or raisins for added texture and sweetness.
5. Storing Leftovers: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw and reheat as needed.
6. Cost-Saving Tips: Buy apples and walnuts in bulk to save money. Store walnuts in the freezer to keep them fresh longer. Using store-brand ingredients can also reduce costs without compromising quality.
7. Even Baking: Rotate the muffin tin halfway through baking to ensure even cooking. This helps prevent some muffins from browning more quickly than others.
8. Perfect Muffin Tops: For beautifully domed muffin tops, fill each muffin cup nearly to the top and start baking at a higher temperature for the first 5 minutes (400°F), then lower it to 375°F to finish baking.
9. Avoid Overmixing: Overmixing the batter can make the muffins dense and tough. Mix until the dry ingredients are just incorporated into the wet ingredients.
10. Enhancing Texture: For a crumbly topping, mix a tablespoon of flour, a tablespoon of brown sugar, and a tablespoon of cold butter. Sprinkle this mixture on top of each muffin before baking for a delightful crunch.
Did You Know What Apples Work Best in Baking?
When it comes to baking, not all apples are created equal. Some varieties hold their shape and flavor better under heat, making them ideal for recipes like these Apple Walnut Muffins. Granny Smith apples are a top choice for baking due to their firm texture and tart flavor, which adds a nice contrast to sweet ingredients. Honeycrisp apples are another favorite, known for their crisp bite and balanced sweetness. They hold up well in the oven and bring a delightful flavor to any baked good. If you’re looking for something a bit sweeter, Fuji or Gala apples can also work well, offering a softer texture and a sweeter taste. Whichever variety you choose, using the right apple can make all the difference in your baking!