Zoned Apple Walnut Muffins Recipes

APPLE WALNUT MUFFINS

Steps:

• In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 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.

APPLE-WALNUT MUFFIN MIX

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.

APPLE MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.

JUMBO FLUFFY WALNUT APPLE MUFFINS

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.

WALNUT APPLE MUFFINS

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.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

HEALTHY APPLE WALNUT MUFFINS

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.

APPLE RAISIN WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Spray 12 muffin cups with nonstick cooking spray.
• In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
• Add eggs and vanilla; beat 1 minute.
• In another bowl, stir together flours, baking soda, cinnamon and salt.
• Fold in diced apple, raisins, and chopped walnuts.
• Add dry ingredients to oil mixture.
• Stir just until combined.
• Do not overmix.
• Fill muffin cups.
• Bake 20-25 minutes or until done.
• Cool in pan 5 minutes, then cool on wire rack.

APPLE & WALNUT MUFFINS

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.

APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.