Apple Nut Muffins Recipes

APPLE MUFFINS RECIPE

Steps:

• Preheat oven to 400°F. Lightly grease a 12- cup muffin pan with cooking spray or line with baking liners.
• Place apple and granulated sugar in a medium bowl; toss to coat, and let stand 10 minutes.
• Meanwhile, whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
• Stir milk, melted butter, vanilla, and eggs into apple mixture; add to flour mixture, stirring until just combined. Divide batter evenly among prepared muffin cups.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 19 minutes. Cool in pan 5 minutes; remove muffins to a wire rack, and let cool 15 minutes to serve warm. Or let cool to room temperature.

APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

APPLE NUT MUFFINS

Steps:

• In a mixing, combine the first five ingredients; mix well. Let stand for 10 minutes. Combine flour, sugars, baking powder and salt; add to the bran mixture. Stir well (the batter will be lumpy). Fold in apple and nuts. Spoon into 12 greased or paper-lined muffin cups (cups will be full). Sprinkle with cinnamon. Bake at 375° for 25 minutes or until muffins test done.

APPLE NUT MUFFINS

Steps:

• In a saucepan, melt butter.
• Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
• Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
• Remove from the heat; stir in nuts.
• Set aside to cool.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam.
• Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
• Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
• Sprinkle with cinnamon-sugar.
• Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
• Bake for 16-18 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.

APPLE MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.

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, RAISIN AND NUT MUFFINS

Steps:

• Preheat oven 200°C and line muffin pan with paper cases or grease them.
• Combine apples, sugar, oil, eggs, vanilla and orange peel, mix well.
• Add raisins and nuts.
• Combine flours, baking powder, baking soda and spice.
• Add dry ingredients to the apple batter and mix just until combined, do not overmix.
• Pour into muffin pans and sprinkle with a mixture of brown sugar and spice, pressing lightly.
• Bake 20-25 minutes or until skewer inserted in the center comes out clean, let cool on a rack.

NUTTY APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder, salt, nutmeg and baking soda. In another bowl, beat eggs, sugar, oil and milk. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. , Fill 18 greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

APPLE-OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.