Apple Walnut Muffins Recipe (Grandma-Style)
This apple walnut muffins recipe uses cinnamon and a hint of clove for a cozy, quick-bread style bake. The muffin ingredients are simple: whisk the dry mix, stir in the wet mix, then fold in the apple and walnuts. Finish with a buttery brown sugar cinnamon crumb topping and bake until a toothpick comes out clean.
Ingredients
1. Dry mix
2. Mix-ins
3. Wet mix
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
Combine the dry ingredients
In a bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, and ground cloves until evenly mixed.
Mix the wet ingredients
In another bowl, beat the eggs. Stir in buttermilk and the melted (but not hot) butter.
Bring the batter together
Pour the wet mix into the dry mix. Stir just until you no longer see dry flour; don’t overmix or the muffins can turn dense.
Fold in apple and walnuts
Add the apple and chopped walnuts. Fold gently so the add-ins are spread through the batter.
Fill the muffin cups
Spoon batter into the cups, filling each about 2/3 full so there’s room to rise.
Make the crumb topping
Mix flour, brown sugar, and cinnamon. Work in the cold cubed butter with your fingertips until you get small crumbs.
Top and bake
Sprinkle topping over each muffin. Bake for 20–24 minutes, until a toothpick comes out clean.
Cool slightly and serve
Let the muffins sit in the pan for 5 minutes, then move to a rack. Serve warm or at room temperature.