These Apple and Walnut Muffins are the perfect blend of comfort and crunch — soft, moist, and full of cozy flavor in every bite. The sweetness of fresh apples pairs beautifully with the nutty texture of chopped walnuts, while a hint of lemon zest brightens the whole batch.
Made with simple pantry ingredients and ready in just 30 minutes, these muffins are perfect for breakfast, a quick snack, or a comforting dessert. The addition of sour cream makes them incredibly soft and tender — just the right balance between fluffy and rich.
What Are Apple and Walnut Muffins?
Apple and Walnut Muffins are soft, spiced muffins filled with diced apples and crunchy walnuts. Unlike heavier pastries, these muffins have a light, moist crumb thanks to the oil and sour cream in the batter.
They’re inspired by classic autumn flavors but delicious any time of year. The natural sweetness of apples combined with the earthiness of walnuts makes these muffins a perfect choice for cozy mornings or afternoon tea.
Why Everyone Will Love This Recipe
- Soft and Moist Texture: Sour cream keeps the muffins tender inside.
- Crispy and Crunchy Top: Fresh apples and walnuts add texture and sweetness.
- Quick and Easy: Ready in 30 minutes, with no mixer required.
- Balanced Flavor: Sweet apples meet citrus and nutty notes.
- Perfect Anytime Treat: Ideal for breakfast, snacks, or a sweet afternoon bite.
Tips for Perfect Apple and Walnut Muffins
- Use Firm Apples: Varieties like Granny Smith or Honeycrisp hold their shape during baking.
- Don’t Overmix: Mix the batter until just combined to keep the muffins light.
- Optional Add-Ins: Add a pinch of cinnamon or nutmeg for extra warmth.
- Test with a Toothpick: Check doneness around 25 minutes — ovens vary.
- Serve Warm: These muffins taste incredible when slightly warm with a cup of tea.
How to Store Apple and Walnut Muffins
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days. Reheat briefly in the microwave or oven to bring back their softness.
How to Freeze Apple and Walnut Muffins
Let the muffins cool completely, then wrap individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature or warm for a few minutes before serving.
Ingredients
How to Make Apple and Walnut Muffins
In a large bowl, whisk together the eggs, sugar, and lemon zest until light and frothy. Add the sour cream, followed by the oil, whisking until smooth.
In a large bowl, whisk together the eggs, sugar, and lemon zest until light and frothy. Add the sour cream, followed by the oil, whisking until smooth.
Sift the flour and baking powder together, then add them to the wet mixture. Whisk until the batter is smooth and lump-free.
Pour the batter into muffin molds lined with paper cups, filling each about three-quarters full. Top each muffin with chopped apple pieces and crushed walnuts. Gently press them into the batter so they bake into the surface.
Sift the flour and baking powder together, then add them to the wet mixture. Whisk until the batter is smooth and lump-free.
Bake in a preheated oven at 160°C (320°F) for 30 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let the muffins cool slightly before serving. Dust with powdered sugar if you like, and enjoy them warm or at room temperature.
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