Apple Nut Muffins

Top Review by Cookin-jo

Fabulous muffins! The apple mixture tastes just like apple pie filling and the muffins rise up beautifully. The batter is a bit thicker than the usual muffin batter but the texture is wonderful when baked. I left out the nuts and used low fat sour cream. I made 20 regular sized muffins. I think next time I'll add some cinnamon into the batter as well as to the apples and the sugar on top. These are a bit more work than most muffin recipes but worth every bit of it. Thank you, Marg!

Ingredients Nutrition


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

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