These Nutty Apple Muffins are a delightful autumn treat that combines the sweet tartness of fresh apples with the rich crunch of walnuts and the subtle sweetness of flaked coconut. The batter is lightly spiced with warm nutmeg, creating a comforting aroma that fills the kitchen as they bake. Ideal for a cozy breakfast, an afternoon snack with tea, or a potluck contribution, these muffins offer a perfect balance of texture and flavor. The apples provide natural moisture and bursts of fruitiness, while the nuts add a satisfying chew. Simple to prepare with pantry staples, this recipe yields tender, golden-topped muffins that are best enjoyed fresh from the oven but hold up well for packing in lunchboxes.
Nutty Apple Muffins
Description
These Nutty Apple Muffins are a delightful autumn treat that combines the sweet tartness of fresh apples with the rich crunch of walnuts and the subtle sweetness of flaked coconut. The batter is lightly spiced with warm nutmeg, creating a comforting aroma that fills the kitchen as they bake. Ideal for a cozy breakfast, an afternoon snack with tea, or a potluck contribution, these muffins offer a perfect balance of texture and flavor. The apples provide natural moisture and bursts of fruitiness, while the nuts add a satisfying chew. Simple to prepare with pantry staples, this recipe yields tender, golden-topped muffins that are best enjoyed fresh from the oven but hold up well for packing in lunchboxes.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease 18 muffin cups or line with paper liners.
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In a large bowl, whisk together flour, 2 tablespoons sugar, baking soda, salt, and nutmeg.
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In a separate bowl, beat eggs, 1 cup sugar, and vegetable oil until well combined.
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Fold diced apples, chopped walnuts, and flaked coconut into the wet mixture.
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Pour wet ingredients into dry ingredients and stir just until moistened; do not overmix.
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Divide batter evenly among muffin cups, filling each three-fourths full.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 641.1kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 1.9g10%
- Cholesterol 186.5mg63%
- Sodium 3720.8mg156%
- Total Carbohydrate 129.3g44%
- Dietary Fiber 2.6g11%
- Sugars 60.8g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving.
Substitutions: You can substitute vegetable oil with melted coconut oil for a tropical twist. For a nut-free version, omit walnuts and increase coconut flakes. Use any firm apple variety like Granny Smith or Honeycrisp for best texture.
Tip: For extra crunch, sprinkle a teaspoon of coarse sugar on top of each muffin before baking.
