Apple Nut Muffins

Come the fall this is a “must” in my muffin repertoire! It was such a popular muffin at the many coffee-breakfasts I catered in the olden days! If you have apple butter on hand it would be a very nice spread on a muffin.

Makes 10-12 Medium Size Muffins

Preheat the oven to 375 F.

Spray the muffin pan with non-stick cooking spray or line with muffin liners.

Topping: (Note: you will probably have more than enough for the muffins, so store in the fridge or freeze for another batch of muffins).

½ cup sugar
¼ cup chopped toasted walnuts
¼ tsp. ground allspiceDSC_5523 nx2
¼ tsp. ground cardamom

For the Muffins:

2 cups unbleached flour
2/3 cup sugar
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. ground allspice
½ tsp. ground cardamom
¼ tsp. salt
2 large eggs
½ cup sour cream
¼ cup unsalted butter, melted
1 ½ cups peeled, grated Granny Smith apples (about 1 1/2 large)
½ cup toasted walnuts

Combine the topping ingredients & set aside.

Whisk together the flour, baking powder, baking soda, salt, remaining 2/3 cups of sugar, ¾ tsp. allspice & ½ tsp. cardamom in large bowl.

Whisk eggs, sour cream & butter in a medium bowl to blend. Mix in the apple; fold into the flour mixture; add the remaining ½ cup nuts.

Spoon the batter into the prepared muffin cups (I like to use an ice cream scoop); sprinkle topping over the tops of the muffins & bake until tester inserted into the centre of the muffin in the middle of the pan comes out clean, about 22 minutes. Let muffins cool for a couple of minutes, then remove to a rack to cool. Serve warm or at room temperature.

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  1. Thank you for yet another outstanding muffin recipe, Phyllis! The cardamom and allspice flavours go very nicely here and these muffins have a good texture and are moist with a nice crunch. I used apples of an unknown variety and pecans. Grazie!

    • Thanks so much Nancy…so glad that you liked them! I also use whatever apples I happen to have on hand, especially with the two potted trees in the backyard are ready for harvest. I just made a double batch of the muffins for the freezer…don’t they come in handy? Tomorrow I have to use up some yogurt so am making a loaf “cake” with a marmalade glaze. It’s something that can be used for breakfast or with coffee/tea or whatever. Have a great weekend!

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