Apple Walnut Muffins – Easy Homemade Recipe with Fresh Apples

These apple walnut muffins are soft, lightly spiced with cinnamon, and packed with fresh apple pieces and crunchy walnuts. They come together in one bowl with simple pantry ingredients, which makes them an easy choice for breakfast, lunch boxes, or a fall afternoon snack.

Prep Time: 15 minutes | Bake Time: 18–22 minutes | Yield: 12 muffins

Why You’ll Love These Apple Walnut Muffins

• Simple ingredients. Flour, brown sugar, eggs, apples, and walnuts.
• One bowl. No mixer needed, and very little cleanup.
• Real apple in every bite. Chopped fresh apple keeps the muffins moist.
• Freezer friendly. Bake once and enjoy them all week.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 cup vegetable oil or melted butter
• 1 cup chopped apples (about 1 medium apple)
• 1/2 cup chopped walnuts

How to Make Apple Walnut Muffins

1. Preheat the oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and brown sugar.
3. Add the wet ingredients. Add the eggs, milk, and oil. Whisk just until the batter is combined. A few small lumps are fine.
4. Fold in the apples and walnuts. Gently fold in the chopped apples and walnuts with a spatula.
5. Fill the pan. Spoon the batter into the muffin cups, filling each about three-quarters full.
6. Bake. Bake for 18–22 minutes, until the muffins are domed and golden brown and a toothpick inserted in the center comes out clean.
7. Cool and serve. Let the muffins cool in the pan for 5 minutes, then enjoy them warm.

Tips for the Best Apple Muffins

• Choose a firm apple. Granny Smith, Honeycrisp, or Gala hold their shape when baked.
• Chop the apple small. Pieces about 1/4 inch bake through evenly.
• Do not overmix. Stir only until the flour disappears to keep the muffins soft.
• Toast the walnuts. A few minutes in a dry pan gives them a deeper flavor.

Storage and Freezing

Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap them individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Frequently Asked Questions

Can I make these muffins without walnuts?

Yes. Leave them out, or replace them with pecans, raisins, or chocolate chips.

Do I need to peel the apples?

Peeling is optional. The peel softens during baking and adds a little color and fiber.

Can I use white sugar instead of brown sugar?

You can, but brown sugar gives the muffins more moisture and a light caramel flavor.