Apples, walnuts, warm spices, milk, and vanilla baked into soft muffins with a crumb topping and spiced glaze.
Table of Contents
I’m just going to say it—these Apple Walnut Spice Muffins are emotional muffins. Not dramatic, not flashy, just quietly comforting in a way that sneaks up on you. They’re the kind of muffins that make you pause mid-bite and think, oh… this is really good, and then immediately wonder if it’s acceptable to have another one before anyone notices. If you’ve ever baked something “just because” and ended up with a small life moment in your kitchen, you already get it.
These Apple Walnut Spice Muffins remind me of the kind of afternoons where nothing big is happening—and that’s exactly why they matter. No holidays. No guests coming over. Just me, a quiet house, and a bowl of apples that had been sitting on the counter a little too long. I told myself I’d make something “simple.” Famous last words, right?
Peeling apples always slows me down. I don’t know why. Maybe it’s the repetition, maybe it’s the smell, or maybe it’s just that apples feel familiar. Cinnamon came out next, then nutmeg, cloves, ginger—suddenly the kitchen smelled like a place you want to stay. These muffins baked while the light shifted outside, and when they came out, I didn’t wait for them to cool properly. One warm muffin, glaze melting slightly, crumbs everywhere. Not perfect. But perfect enough.
Why you’ll Love these Apple Walnut Spice Muffins?
What I love about these Apple Walnut Spice Muffins is that they don’t try too hard. They’re soft and moist from the apples, gently crunchy from the walnuts, and spiced in a way that feels warm instead of loud. The crumble topping gives you texture, the glaze gives you sweetness, and together they feel… complete.
They’re not cupcake-sweet, not boring breakfast muffins either. They live comfortably in the middle, which is honestly where the best baked goods hang out. You can eat one in the morning with coffee, then somehow justify another one later because it’s still technically the same day. That logic works for me. Does it work for you?
Ingredient Notes
Before you start baking these Apple Walnut Spice Muffins, let’s chat ingredients—not in a bossy way, just a friendly heads-up.
- Granny Smith apples – Tart, firm, and reliable. They hold up during baking and balance the sweetness really well.
- White sugar + brown sugar – White sugar sweetens the batter, brown sugar in the topping adds that cozy, caramel-ish vibe.
- Canola oil – Keeps the muffins moist without making them heavy. Butter would work, but oil feels right here.
- Warm spices – Cinnamon, nutmeg, ginger, cloves. Together they feel like fall without yelling FALL.
- Walnuts – Crunchy, slightly bitter, and perfect with apples. I know some people skip nuts. I gently disagree.
- Milk, egg, vanilla – These pull everything together and soften the crumb.
- Spiced glaze – Optional on paper. Emotionally required in real life.
How to Make Apple Walnut Spice Muffins?
These Apple Walnut Spice Muffins aren’t hard, but they reward patience—especially at the start.
- You’ll begin by tossing the diced apples with sugar and oil and letting them sit. This step always feels a little strange, like should I really be doing this? Yes. Yes, you should. It draws out the apple juices and builds flavor before anything hits the oven.
- While the apples are resting, whisk together the dry ingredients—flour, baking powder, salt, spices, and walnuts. This makes sure every muffin tastes the same, which sounds obvious but really matters.
- Once the apples are ready, stir in the milk, egg, and vanilla until smooth, then gently fold in the dry ingredients. The batter should look thick and slightly lumpy. That’s good. Overmixing is how muffins lose their soul.
- Scoop the batter into the pan, sprinkle on the crumble topping like you mean it, and bake until golden and fragrant. While they cool, whisk together the glaze and drizzle it on once the muffins are just warm enough to melt it slightly. Not neat. Not precise. Just… real.
Storage Options
These Apple Walnut Spice Muffins keep well, which is either helpful or dangerous depending on your self-control. Store them in an airtight container at room temperature for up to two days, or in the fridge for up to five. They also freeze beautifully (unglazed) for up to two months. Warm one up later, add glaze, and suddenly past-you has done future-you a solid.
Variations & Substitutions
One reason I keep coming back to Apple Walnut Spice Muffins is how flexible they are.
- Different apples – Honeycrisp or Fuji work if that’s what you’ve got.
- Nut swap – Pecans instead of walnuts, totally fine.
- Dairy-free – Plant-based milk works without any fuss.
- No glaze – Still great if you want something less sweet.
- Add-ins – Raisins or dried cranberries if you like a little chew.
What to Serve With Apple Walnut Spice Muffins?
These muffins don’t need much, but they appreciate good company.
- Coffee or tea – Basically mandatory.
- Yogurt or fruit – If you’re pretending this is breakfast.
- Butter or cream cheese – Because sometimes you lean in.
- A quiet moment – Underrated, but highly recommended.
FAQ
Can I make these ahead of time?
Yes, and honestly, they taste even better the next day.
Do I really need to let the apples sit?
You can skip it… but you’ll miss moisture and flavor. Worth the wait.
Can I make them without nuts?
Absolutely. They’ll still be delicious.
Why are my muffins dense?
Usually overmixing. Gentle hands, gentle heart.
These Apple Walnut Spice Muffins are cozy, familiar, and just imperfect enough to feel real—the kind of bake that doesn’t need a reason. If you make them, tell me… did you wait for them to cool properly, or did one mysteriously vanish straight from the rack?
Apple Walnut Spice Muffins
Ingredients
For the Muffins
- 3 medium Granny Smith apples peeled, cored, and finely diced
- 1 cup granulated sugar
- ½ cup canola oil
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup walnuts chopped
- ½ cup milk
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
For the Crumble Topping
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
For the Spiced Glaze
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Instructions
- In a medium bowl, combine the diced apples and granulated sugar. Pour the canola oil over the mixture, stir thoroughly, and allow it to rest at room temperature for 45 minutes to draw out the apple juices.
- Adjust the oven rack to the middle position and preheat the oven to 400°F (205°C). Lightly grease a 12-cup muffin pan or line with paper liners.
- In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and chopped walnuts until evenly combined.
- Add the milk, beaten egg, and vanilla extract to the apple mixture and stir until smooth. Gradually add the flour mixture, stirring just until the batter is moistened and combined.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- To prepare the crumble topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the muffin batter.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- While the muffins cool, prepare the glaze by whisking together the powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves until smooth. Drizzle the glaze over the cooled muffins and allow it to set before serving.
Notes
