Apple Nut Muffins Recipe
These apple nut muffins are made with a soft batter scented with cinnamon and nutmeg, then baked in a standard 12-cup pan. You mix the dry and wet ingredients in separate bowls, fold in the apple near the end, and finish with a simple brown-sugar crumb topping. Follow the steps to keep the batter light and help the muffins rise evenly.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 375°F (190°C). Grease a 12-cup muffin pan with 2 tbsp butter or line with paper liners.
Make the crumb topping
In a small bowl, mix 1/3 cup margarine/neutral oil, brown sugar, 1/2 cup flour, cinnamon, and nutmeg until it looks sandy and clumpy. Set aside.
Cream butter and sugar
In a large bowl, beat 3/4 cup butter with 1 1/2 cups sugar for 2–3 minutes, until lighter and creamy.
Add eggs and vanilla
Beat in the eggs one at a time, mixing briefly after each. Stir in the vanilla extract.
Combine dry ingredients
In another bowl, whisk together 3 1/2 cups flour, baking powder, baking soda, and salt so everything is evenly distributed.
Finish the batter
Add the dry mix in 2–3 additions, mixing on low just until combined. Add the sour cream and fold gently; don’t overmix.
Fold in the apple and fill
Gently fold in the apple. Divide the batter evenly among the cups, filling each about 3/4 full.
Top and bake
Sprinkle the crumb topping over each muffin. Bake 22–27 minutes, until a toothpick comes out clean.
Cool and serve
Let the muffins rest in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.