Apple Walnut Spice Muffins
Moist Apple Walnut Spice Muffins made with fresh apples, warm spices, and chopped walnuts, finished with a crumb topping and light spiced glaze—perfect for breakfast or snacking.
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Servings: 0
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
To make these Apple Walnut Spice Muffins gluten free, substitute the all-purpose flour in both the muffin batter and crumble topping with a high-quality gluten-free 1:1 baking flour blend that includes xanthan gum. Ensure that the baking powder and all spices are certified gluten free. No additional adjustments are required.