Apple Nut Muffins

Apple Nut Muffins

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Serves: 12,Yield: 12jumbo muffins

    • Ingredients

  • 2tablespoons butter or 2tablespoonsmargarine
  • 1/3 cupbrown sugar, packed
  • 1tablespoonall-purpose flour
  • 1/2 teaspooncinnamon, ground
  • 1/8-1/4 teaspoonnutmeg, ground
  • 2cupsapples, peeled, finely chopped
  • 1/2 cupnuts, finely chopped
  • 1 1/2 cupssugar
  • 3/4 cupbutter, softened
  • 3eggs
  • 1 1/2 teaspoonsvanilla extract
  • 3 1/2 cupsflour
  • 1 1/2 teaspoonsbaking powder
  • 1 1/2 teaspoonsbaking soda
  • 3/4 teaspoonsalt
  • 12ouncessour cream
  • cinnamon sugar

    • Directions

  • In a saucepan, melt butter.
  • Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
  • Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
  • Remove from the heat; stir in nuts.
  • Set aside to cool.
  • In a mixing bowl, cream butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam.
  • Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
  • Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
  • Sprinkle with cinnamon-sugar.
  • Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
  • Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
  • Bake for 16-18 minutes.

    • Reviews

  • “Fabulous muffins! The apple mixture tastes just like apple pie filling and the muffins rise up beautifully. The batter is a bit thicker than the usual muffin batter but the texture is wonderful when baked. I left out the nuts and used low fat sour cream. I made 20 regular sized muffins. I think next time I’ll add some cinnamon into the batter as well as to the apples and the sugar on top. These are a bit more work than most muffin recipes but worth every bit of it. Thank you, Marg!”

  • “Wonderful recipe!My 2 1/2 year old is asking for more.I did omit the nuts, but only because I forgot about them.I think I prefer it without actually – but it’s very good.Thanks!”

  • “wow! absolutely delicious….”

  • “I had a problem with the batter being too thick, I don’t know if it’s my Canadian flour that is too heavy or maybe I should have sifted before measuring. They still tasted great. I increased the cinnamon to 2 teaspoons and the nutmeg to 1/2 teaspoon. I also increased the walnuts to 3/4 cup. I don’t like sweet muffins so I decreased the sugar to 3/4 cup brown sugar. I will make these again but I will try sifting the flour before measuring. Thanks Marg for posting the recipe.”

  • “These muffins turned out wonderful.The color, smell and texture were perfect.i did use a regular size muffin pan and found that the suggested 16-18 min cooking time was not enough.It was closer to 25 min, so just chek them.”

  • “I was going to post this recipe because my family loves it, BUT its already on here!! Everyone needs to try this! Its sooooooooooooo delicious!”

  • “I tried this recipe via Taste Of Home 2000 Annual Cookbook.The muffins look bakery perfect and taste delicious.The original cook from the cookbook said prepared blueberry or lemon pie filling could be substituted for the apple filling.I personally like the from-scratch apple filling–it’s easy to make and tastes just like apple pie.Baking time was a bit longer than the suggested 25 minutes (for jumbo muffins).”

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