This is a light and fluffy apple and cinnamon #muffin recipe that’s soft and sweet, with a crunchy cinnamon-sugar sprinkle, soft apples and crunchy walnuts! It is holiday heaven in your mouth! <3 I love using homemade parchment paper liners for a little rustic flare. You have to try it! Check out my video:
#DecemberCountdown #HappyHolidays #AppleCinnamon#HolidayRecipes
Apple, Cinnamon, and Walnut Muffins
This light and fluffy muffin is soft and sweet, with a bit of crunchy cinnamon-sugar sprinkle. I love serving them in easy-to-make rustic muffin liners because they look super cool. These muffins are a perfect choice for brunch and snacks, and I sometimes bring them to school for a class treat—it’s always a big hit!
Total Time 25 minutes
Servings 2 cups
- 2 cups/260 g white whole wheat flour or 250 g all-purpose flour divided
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup/120 ml coconut oil melted
- 3/4 cup/170 g light brown sugar
- 1/4 cup/85 g honey
- 2 large eggs
- 1 cup/245 g unsweetened applesauce for homemade, recipe follows
- 1 cup/120 g chopped walnuts toasted
- 1 cup/150 g grated apple
- 1/4 cup/60 g light bro
- 1/2 teaspoon ground cinnamon
- 1/2 cup/60 g chopped walnuts toasted
To make the muffins:
Preheat the oven to 350°F/180°C. Line a 12-cup muffin tin with paper liners, or use homemade muffin liners (instructions follow). Combine 13/4 cups/225 g of the flour, baking soda, salt, and cinnamon in a medium bowl.
Whisk the coconut oil, brown sugar, and honey in a large bowl until well combined. Whisk in the eggs and applesauce. Add the dry ingredients and stir just until combined. Stir in the walnuts. Toss the grated apple with the remaining 1/4 cup/35 g (25 g if all-purpose) of flour and stir into the batter.
Divide the batter evenly among the prepared muffin cups.
To make the topping, combine the sugar, cinnamon, and walnuts in a small bowl. Sprinkle on top of the muffins. Bake until puffed and set in the center, about 25 minutes.
- 3 medium-size sweet baking apples, such as Honey Crisp, Pink Lady, or Fuji
- 1 cinnamon stick
Peel the apples and core them. Dice the apples into roughly 1/2-inch/1.5 cm cubes.
Place the apples in a saucepan along with 1/2 cup/120 ml of water. Add the cinnamon stick. Cover and let it simmer over low heat for 15 to 20 minutes. If it looks too dry, add a bit more water as you cook. If it looks too watery, cook them uncovered to let some water evaporate. Cook until the apples are softened with very little liquid.
Once the apples are cooked, remove the cinnamon stick. Purée the apples in a food processor for a smooth applesauce, or mash them with a potato masher for a chunkier applesauce.
Homemade Muffin Liners
Cut a 6-inch/15 cm square piece of parchment paper.
Center one square over one of the cups of your muffin tin.
Push the parchment paper into the muffin cup, crease the parchment paper where the edges overlap each other, and insert a narrow glass or juice cup in each muffin cup to keep in place.
When you are ready to scoop your batter into the tin, quickly remove the glass and replace with the batter. These liners look so rustic and cute!