Apple Crunch Muffins

Though it is currently spring, these muffins really make it feel like the fall. While baking these, your home will begin to smell like warm apples and cinnamon. It’s incredible.

1. Ingredients

2. Walnuts
Can’t forget the crunch!


3 small apples or (2 1/2 cups), peeled and small diced (I used fuji apples because it’s what I already had)
1/3 c. unsalted butter
1/2 c. white sugar
1/2 c. water
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
1 1/2 c. flour
1 1/2 tsp. cinnamon
Pinch of salt
1/3 c. chopped walnuts


1. Preheat your oven to 350 degrees. In a pot, simmer the diced apples, sugar, butter, and water. Once it reaches the simmer, stir occasionally. Simmer for about 10 minutes or until the apples are soft.

2. Cook Apples

2. Combine the dry ingredients in a bowl: flour, baking soda, salt, and cinnamon. Whisk together.
3. Dry Ingredients
3. DO NOT DRAIN. Allow for apples to cool down for about 10 minutes. Add in the vanilla. At this point, if you do not want chunks of apples in your muffins, now would be the time to throw the apple compote into a blender or food processor and blend it to make more of a puree.
4. Done Simmering
4. In a small bowl, beat your egg and slowly add in some of the apple mixture while whisking. You want to do this slowly so that you don’t scramble your eggs in case your apples are still warm.
5. Add the apple mixture to your dry ingredients and fold in with a rubber spatula. Then fold in the chopped walnuts. Fill your muffin tins. Top with more chopped nuts if you desire. Note: this will be a thick batter*

5. Combine dough
6. Fill Muffin Tin
6. Bake at 350 for 15 minutes or until a toothpick comes out clean. Enjoy the apple cinnamon smell that fills your home and these yummy muffins with either a glass of milk or some hot coffee!
8. Finished muffins7. Finished muffins

One thought on “Apple Crunch Muffins

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