Apple-Walnut Muffins
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
12 muffins Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ packed cups coarsely grated or finely chopped cored apples or pears (about 2 medium)
- ¾ cup (150g) sugar
- 2 large eggs, lightly beaten
- 5 tablespoons (70g) butter, melted
- ½ cup chopped toasted walnuts
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ packed cups coarsely grated or finely chopped cored apples or pears (about 2 medium)
- ¾ cup (150g) sugar
- 2 large eggs, lightly beaten
- 5 tablespoons (70g) butter, melted
- ½ cup chopped toasted walnuts
Let's Cook
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Step 1.
Whisk together thoroughly in a medium bowl: 1 ½ cups (190g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 ½ teaspoons ground cinnamon
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Step 2.
Combine in a large bowl and let stand for 10 minutes: 1 ½ packed cups coarsely grated or finely chopped cored apples or pears (about 2 medium); ¾ cup (150g) sugar
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Step 3.
Stir into the fruit mixture: 2 large eggs, lightly beaten; 5 tablespoons (70g) butter, melted; ½ cup chopped toasted walnuts
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Step 4.
Add the flour mixture and fold just until the dry ingredients are moistened. The batter will not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 to 3 minutes in the pan. If not serving hot, transfer the muffins to a wire rack to cool. Serve as soon as possible, preferably the day they are baked.