Apple Nut Muffin Recipe

The fall season is just about here, and to me, apples are a classic trademark of the season. 

So are muffins. 

I have a muffin recipe that I enjoy tremendously. This recipe was given to us from a friend. 

The picture below is not an actual picture of this muffin recipe, but it is close. 

This recipe has a brown sugar-cinnamon-walnut mix on top which makes it extra delicious! 

I hesitated a little to share this recipe because it is that good - one that someone might keep as a secret family recipe. 

But since this muffin recipe is not original with me, I decided to share it here on my blog. 

I enjoy making this muffin recipe in the fall season when apples are in abundance, but it is delicious any time of the year. 

Apple Nut Muffins 

makes: 1 dozen 

1 egg 

3/4 cup milk

1/2 cup oil

1/3 cup honey 

2 cups flour (two cups all purpose flour OR one cup white - one cup wheat) 

1 Tbs. baking powder

1 tsp. salt 

Directions: 

Preheat oven to 400 F. Grease 12 muffin cups. Beat egg; then stir in milk and oil. 

Add one apple, pealed and chopped, with 1/2 tsp. of cinnamon. 

Then stir in remaining ingredients just until flour is moistened. Batter will be lumpy. 

Fill muffin cups and bake for about 20 min. or until light golden brown. (check muffins after 15 min.) 

Before baking, sprinkle muffin tops with mixture of: (mix well in a small bowl) 

1/4 cup chopped walnuts

1/4 cup brown sugar

1/2 tsp. cinnamon 

These muffins are especially good with coffee. Enjoy!  

Note: 

• For those who are dairy free, the milk in this recipe can be substituted with a dairy free milk. We use almond milk in this recipe, and they turn out great! 

• For those who are sugar free, though we have not tried this, sucanat would likely work well in place of the brown sugar topping. 

• For those who are gluten free, though we have not tried this, you could try adjusting the flour in this recipe with a gluten free flour.