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
Author Amber Kelley



  • 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:

  1. 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.
  2. 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.
  3. Divide the batter evenly among the prepared muffin cups.
  4. 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.