Apple Walnut Muffins

Crystal ~


Put on a pot of coffee and enjoy these delicious muffins. They make a wonderful breakfast or brunch muffin. The muffins freeze very well, IF you have any left overs. I hope you enjoy them as much as we do. :)

pinch tips: Perfect Bacon Every Time



6 jumbo muffins or 24 regular muffins


15 Min


40 Min




½ unsalted butter, softened
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs
½ cup of milk
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ cup chopped walnuts
2 cups of apples; peeled, cored, and chopped into small pieces
crumble topping:
¼ cup sugar
½ teaspoon cinnamon
3 tablespoons all-purpose flour
3 tablespoons, unsalted butter, cut into small pieces

Directions Step-By-Step

Preheat oven to 350 degrees.
Line a muffin pan with muffin cups, or spray pan with a non-stick cooking spray.
In a small bowl mix the crumble topping ingredients together. Use a pastry blender or a fork, and blend until mixture is crumbly; set aside.
In a mixing bowl, cream together the butter, sugar, vanilla, and salt until thoroughly combined, about 3 minutes. Beat in eggs and mix for another 2 minutes or so. Add the flour, baking powder, cinnamon, and milk; mixing just until dry ingredients are combined. Stir in the apples and walnuts.
Spoon mixture into prepared muffin pan. Sprinkle tops with crumble topping.
Bake for 30 minutes, or until toothpick inserted in center comes out clean. Remove and cool on wire rack.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American