If you’re searching for a cozy treat that captures the warmth and magic of fall, look no further than Cinnamon Apple Walnut Muffins. Each muffin is a soft, tender bite of gently spiced cake, brimming with juicy apple pieces and toasty walnuts, and just the right hint of sweetness. Whether you’re baking these for a weekend brunch, a comforting snack for a chilly day, or a lunchbox surprise, their inviting aroma and satisfying flavor make them an instant favorite that you’ll find yourself reaching for again and again.
Ingredients You’ll Need
Let’s talk about the ingredients—each one is simple yet essential, ensuring your Cinnamon Apple Walnut Muffins bake up with perfect taste and texture. From tart apples for fruity bites to warming spices, every component plays its part in creating muffin magic.
- All-purpose flour: Gives structure to your muffins and ensures a tender crumb.
- Granulated sugar: Adds sweetness and helps them brown beautifully.
- Brown sugar: Offers a rich, caramel-like note that complements the spices.
- Baking powder: Helps your muffins rise to fluffy perfection.
- Baking soda: Reacts with the yogurt and apples for extra lift and tenderness.
- Ground cinnamon: The star spice, lending deep warmth and classic muffin flavor.
- Ground nutmeg: Adds a subtle, aromatic layer of spice that makes the apples sing.
- Salt: Balances the sweetness and intensifies all the other flavors.
- Large egg: Binds the batter and adds moisture.
- Plain Greek yogurt: Provides richness, tang, and keeps the muffins moist.
- Milk: Loosens the batter for perfect texture—any type Breakfast.
- Vegetable oil: Gives tenderness and helps the muffins stay soft for days.
- Vanilla extract: Infuses the muffins with a rounded, bakery-style aroma.
- Peeled and finely chopped apples: Brings juicy bursts in every bite; tart apples like Granny Smith give great flavor balance.
- Chopped walnuts: Add crunch and nutty depth—swap for pecans or leave them out for nut-free muffins.
How to Make Cinnamon Apple Walnut Muffins
Step 1: Prepare Your Muffin Tin and Oven
Preheat your oven to 375°F, and either line a 12-cup muffin pan with paper liners or grease it generously with butter or nonstick spray. This will help the muffins release easily and give you those perfect bakery-style tops.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures all the leavening and spices are evenly distributed for consistent flavor in each muffin.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk the egg, Greek yogurt, milk, vegetable oil, and vanilla extract until smooth. The yogurt makes the batter super creamy and the oil keeps things tender, so be sure to mix well for a uniform base.
Step 4: Bring the Batter Together
Pour the wet mixture into the bowl of dry ingredients. Stir gently and just until no floury streaks remain—you don’t want to overmix, or you’ll lose that soft muffin texture. The batter will be thick, and that’s exactly right.
Step 5: Fold in the Apples and Walnuts
Now, gently fold in your chopped apples and walnuts. The goal is to distribute them evenly, so every Cinnamon Apple Walnut Muffin has juicy fruit and nutty crunch throughout. Folding instead of stirring hard keeps your muffins light and airy.
Step 6: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for a beautiful rise. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about five minutes, then transfer them to a wire rack to cool completely. This helps set their structure and ensures every Cinnamon Apple Walnut Muffin is moist and fluffy, not soggy.
How to Serve Cinnamon Apple Walnut Muffins
Garnishes
Nothing finishes a batch of Cinnamon Apple Walnut Muffins like a crown of sparkle. Try sprinkling each muffin with a dusting of powdered sugar or cinnamon sugar just before serving. For a more decadent touch, a drizzle of simple vanilla glaze or honey brings out even more flavor.
Side Dishes
Serve your muffins alongside thick Greek yogurt, a handful of fresh berries, or even a wedge of sharp cheese for contrast. They’re also divine with a creamy cappuccino, spiced chai, or classic glass of milk to round out your breakfast spread.
Creative Ways to Present
Arrange your Cinnamon Apple Walnut Muffins in a rustic basket lined with linen, or stack them high on a pretty ceramic cake stand. For gatherings, wrap each in parchment and tie with twine for a thoughtful, homemade gift that anyone would love to receive.
Make Ahead and Storage
Storing Leftovers
To keep your muffins delightfully moist, store them in an airtight container at room temperature for up to three days. If your kitchen runs warm, you can pop them in the fridge—just make sure they’re sealed well so they don’t dry out.
Freezing
These muffins freeze like a dream! Once completely cooled, wrap each muffin tightly in plastic wrap and place them in a freezer bag. You can freeze Cinnamon Apple Walnut Muffins for up to three months, making them perfect for meal prep or surprise guests.
Reheating
To bring back that just-baked magic, simply warm a muffin in the microwave for 10 to 15 seconds, or pop them in a 300°F oven for about 5 minutes. They’ll emerge soft, fragrant, and ready to enjoy as if fresh from the oven.
FAQs
What kind of apples work best for Cinnamon Apple Walnut Muffins?
Granny Smith apples are my top pick for their tartness, which balances the sweet and spiced flavors, but Honeycrisp and Fuji work beautifully if you prefer something sweeter or less tangy.
Can I make these muffins nut-free?
Absolutely! Just leave out the walnuts or substitute with sunflower or pumpkin seeds for some crunch without the nuts. The muffins will still be every bit as flavorful and moist.
What’s the secret to extra-moist muffins?
The Greek yogurt is the key here—its richness keeps the muffins moist for days. Also, be careful not to overbake or overmix the batter; both can dry out your Cinnamon Apple Walnut Muffins.
Can I use whole wheat flour instead?
You can swap half the all-purpose flour for whole wheat for a heartier muffin with a bit of nutty flavor. The texture will change slightly but they’ll still be delicious and satisfying.
How do I make these muffins more decadent?
If you’re in the mood for a treat, add a handful of mini chocolate chips or a swirl of cream cheese filling to the batter. A streusel topping made with butter, flour, brown sugar, and cinnamon also takes Cinnamon Apple Walnut Muffins to the next level.
Final Thoughts
Baking a batch of Cinnamon Apple Walnut Muffins is like filling your home with an edible hug—warm, inviting, and absolutely irresistible. I hope you’ll give these muffins a try and share them with your favorite people. They’re simple, satisfying, and sure to become a comfort-food staple in your kitchen!
Print
Cinnamon Apple Walnut Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cinnamon Apple Walnut Muffins are a delightful treat perfect for breakfast or a snack. Packed with juicy apples, crunchy walnuts, and warm spices, these moist and flavorful muffins are sure to be a hit with your family.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 1 large egg
- ½ cup plain Greek yogurt
- ¼ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1½ cups peeled and finely chopped apples (about 2 medium apples)
- ½ cup chopped walnuts
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease well.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, whisk egg, Greek yogurt, milk, oil, and vanilla until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and stir until just combined.
- Add apples and walnuts: Fold in chopped apples and walnuts.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- You can substitute pecans for walnuts or leave the nuts out entirely for a nut-free version.
- These muffins freeze well and make a great on-the-go breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
