Apple Nut Muffins

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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Dorel photo by Dorel
photo by Dorel photo by Dorel
Ingredients:
17
Yields:
12 jumbo muffins
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Wonderful recipe! My 2 1/2 year old is asking for more. I did omit the nuts, but only because I forgot about them. I think I prefer it without actually - but it's very good. Thanks!
     
  3. wow! absolutely delicious....
     
  4. I had a problem with the batter being too thick, I don't know if it's my Canadian flour that is too heavy or maybe I should have sifted before measuring. They still tasted great. I increased the cinnamon to 2 teaspoons and the nutmeg to 1/2 teaspoon. I also increased the walnuts to 3/4 cup. I don't like sweet muffins so I decreased the sugar to 3/4 cup brown sugar. I will make these again but I will try sifting the flour before measuring. Thanks Marg for posting the recipe.
     
  5. These muffins turned out wonderful. The color, smell and texture were perfect. i did use a regular size muffin pan and found that the suggested 16-18 min cooking time was not enough. It was closer to 25 min, so just chek them.
     
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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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