STAY-MOIST APPLE MUFFINS!
Recipe VIDEO above. These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.
Provided by Nagi
Categories Baking
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Nutrition Facts : ServingSize 103 g, Calories 253 kcal
JUMBO FLUFFY WALNUT APPLE MUFFINS
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Provided by Jen Graham
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
- In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g
APPLE-WALNUT MUFFIN MIX
Keep this mix on hand for small-batch baking. Each muffin comes out with a nice, rounded top, crunchy sugar topping, and hints of cinnamon, walnuts and apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 6 batches (2 muffins per batch).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 9 ingredients. Store in an airtight container for up to 2 months. ., To prepare muffins: Place 1/2 cup muffin mix in a small bowl. Whisk the milk, yogurt and oil. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Sprinkle with coarse sugar. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 164mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
TENDER APPLE AND WALNUT MUFFINS
These are easy to make, Nice apple flavor. Great with a big glass of cold milk, or a cup of hot coffee or tea. You can cut the recipe in half if you want.
Provided by Gail Herbest @Gaillee
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Cream butter and the sugar until light and fluffy, add the beaten eggs and beat until well combined. add the vanilla and apple extract to the milk
- add the dry ingredients to the sugar mixture alternating with milk. beat until well combined, fold in the chopped apples and walnuts.
- Fill greased or cup cake paper lined muffin cups, about 2/3 full. Sprinkle with sugar and cinnamon ( I use about 2 teaspoons on each)
- Bake in pre heated 400 degree oven for 20-25 minutes or until a tooth pick comes out clean.
- After Muffins have cooled completely I drizzle mine with powder sugar that I have mixed with a little cream and apple extract just thin enough to drizzle but it firms up after sitting for a few minutes
WALNUT APPLE MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes.
JOY OF COOKING APPLE WALNUT MUFFINS RECIPE - (3.4/5)
Provided by KathieC
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400. 2. Sift the dry ingredients together and then set aside. 3. Whisk eggs and sugar together. Stir in apples and let sit for 10 minutes so that the apples release their juices. Stir in the melted butter and nuts. Fold into dry ingredients. 4. Divide batter among 12 greased or lined muffin tins. Bake for 14 to 16 minutes, until a testing stick comes out clean. Let cool for a few minutes before removing them from the pans as they are very tender.
HEALTHY APPLE WALNUT MUFFINS
Tasty low fat muffins that use fruit and buttermilk to keep them moist. No added Fat or Sugar. I have slightly revised this recipe to use less liquid and produce a "not so dense" muffin. Thank You Zaar member *mikekey* for experimenting with the liquid measurements!
Provided by Brenda.
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat Oven to 375 degrees F.
- Grease 12 standard size muffin pan cups, or use paper liners.
- In a medium bowl, mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, salt, and oat bran.
- In a large bowl, whisk together eggs, 1 cup plus 2 tbsp apple juice concentrate, and buttermilk.
- Stir flour mixture into the egg mixture until dry ingredients are just moistened. Do not over mix.
- Gently stir in chopped apples and walnuts.
- Spoon batter into prepared pan, filling cups two thirds full.
- Garnish each unbaked muffin with an apple slice.
- Bake muffins until lightly golden and the tops spring back when gently pressed, about 25 minutes.
- Transfer muffin pan to a wire rack to cool slightly, about 15 - 20 minutes.
- Turn muffins out on rack to cool completely.
Nutrition Facts : Calories 167.7, Fat 3.4, SaturatedFat 0.6, Cholesterol 35.5, Sodium 178.8, Carbohydrate 30.8, Fiber 1.6, Sugar 12.4, Protein 4.3
APPLE & WALNUT MUFFINS
Make and share this Apple & Walnut Muffins recipe from Food.com.
Provided by Jogreen
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix together the flour, baking soda, and cinnamon.
- Stir in the sugar.
- Beat oil, eggs and vanilla together and add to dry ingredients.
- Add walnuts and grated apple.
- Stir to just moisten. Do not overmix.
- Add mix evenly to a 12 hole muffin pan.
- Bake at 190'C for 15-20 minutes.
- Remove from oven and leave in muffin pan for 10 minutes before turning out onto a wire rack.
Nutrition Facts : Calories 248.4, Fat 13.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 91, Carbohydrate 29.4, Fiber 1.2, Sugar 14.4, Protein 3.7
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