Cinnamon Apple Walnut Muffins with Raisins
Indulge in the delightful combination of fresh apples, sweet raisins, and crunchy walnuts with these Cinnamon Apple Walnut Muffins. Perfect for breakfast, a snack, or sharing with friends and family, these muffins are moist, flavorful, and packed with wholesome ingredients. The blend of all-purpose and whole wheat flour adds depth, while the warm notes of ground cinnamon enhance the apple flavor, making every bite comforting and satisfying. Bake a batch and fill your kitchen with irresistible aromas!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Canola oil
1/4 cup (Measure and pour into mixing bowl)
Applesauce
1/2 cup (Measure and add to mixing bowl)
Sugar
1 cup (Measure and add to mixing bowl)
Large eggs
2 (Crack and add to mixing bowl)
Vanilla extract
1 teaspoon (Measure and add to mixing bowl)
All-purpose flour
1 cup (Measure and set aside in a separate bowl)
Whole wheat flour
1 cup (Measure and set aside in a separate bowl)
Baking soda
1 teaspoon (Measure and mix with flours)
Ground cinnamon
3/4 teaspoon (Measure and mix with flours)
Salt
1/2 teaspoon (Measure and mix with flours)
Peeled diced apples
1 1/2 cups (Dice and add to dry ingredients)
Raisins
1/2 cup (Measure and add to dry ingredients)
Chopped walnuts
1/2 cup (Chop and add to dry ingredients)
Instructions
1
Preheat your oven to 400°F (200°C) and lightly spray a 12-cup muffin pan with nonstick cooking spray to prevent sticking.
2
In a large mixing bowl, use an electric mixer to beat together the canola oil, applesauce, and sugar on medium speed for about 2 minutes until well combined.
3
Add in the eggs and vanilla extract, continuing to beat on low speed for 1 minute until the mixture is smooth.
4
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, ground cinnamon, and salt until evenly distributed.
5
Gently fold the diced apples, raisins, and chopped walnuts into the dry ingredients to ensure they are well mixed.
6
Add the dry ingredients to the wet oil mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
7
Evenly distribute the muffin batter into the prepared muffin cups, filling each cup about 2/3 full.
8
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cinnamon Apple Walnut Muffins?
They are moist and flavorful muffins made with a blend of all-purpose and whole wheat flour, fresh apples, sweet raisins, and crunchy walnuts, seasoned with warm ground cinnamon.
How long does it take to bake these muffins?
The muffins should be baked in a preheated oven for 20 to 25 minutes.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What kind of oil should I use?
This recipe calls for 1/4 cup of canola oil.
Why is applesauce included in the recipe?
Applesauce is used to provide moisture and a soft texture while reducing the overall amount of oil needed.
Do I need to peel the apples?
Yes, the recipe suggests using 1 1/2 cups of peeled and diced apples for the best consistency.
What type of flour is used?
The recipe uses a combination of 1 cup of all-purpose flour and 1 cup of whole wheat flour.
Can I substitute the walnuts?
Yes, you can substitute walnuts with chopped pecans or omit them entirely if you have a nut allergy.
How many muffins does this recipe make?
The recipe is designed to fill a standard 12-cup muffin pan.
How should I prepare the muffin pan?
Lightly spray the 12-cup muffin pan with nonstick cooking spray to prevent the batter from sticking.
Can I use different dried fruit instead of raisins?
Yes, you can replace the 1/2 cup of raisins with dried cranberries, currants, or chopped dates.
What is the role of baking soda in this recipe?
Baking soda acts as a leavening agent, causing the muffins to rise while they bake.
How full should I fill the muffin cups?
Each muffin cup should be filled about two-thirds full with the prepared batter.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for 5 minutes before moving them.
Why should I transfer the muffins to a wire rack?
Transferring them to a wire rack allows air to circulate, preventing the muffins from becoming soggy as they cool completely.
Can I use butter instead of canola oil?
Yes, you can substitute the canola oil with melted butter for a richer flavor profile.
Can I use only all-purpose flour?
Yes, you can use 2 cups of all-purpose flour if you do not have whole wheat flour on hand.
How do I mix the dry and wet ingredients?
Add the dry ingredients to the wet oil mixture and stir until just combined; avoid overmixing.
What kind of apples are best for this recipe?
Firm baking apples like Granny Smith, Honeycrisp, or Gala work well as they hold their shape.
Can I store these muffins?
Yes, store them in an airtight container at room temperature for up to three days or in the fridge for a week.
Are these muffins freezer-friendly?
Yes, once completely cooled, you can freeze these muffins in a freezer-safe bag for up to three months.
Can I add more spices?
Certainly, you can add a pinch of nutmeg or ginger along with the cinnamon for extra warmth.
What speed should I use for the electric mixer?
Use medium speed for the oil and sugar, then switch to low speed when adding the eggs and vanilla.
Can I make mini muffins with this batter?
Yes, but you will need to reduce the baking time to approximately 10 to 15 minutes.
What happens if I overmix the batter?
Overmixing can lead to a tougher, denser muffin rather than a light and fluffy one.
Can I use brown sugar instead of white sugar?
Yes, brown sugar can be used to add a hint of molasses flavor and extra moisture.
Is vanilla extract necessary?
While it adds great flavor, you can omit it if necessary, though the muffins will be less aromatic.
Can I use egg substitutes?
Yes, a commercial egg replacer or a flax egg can be used, though it may slightly alter the rise.
Can I add a topping to these muffins?
A simple cinnamon-sugar dusting or a streusel topping can be added before baking for extra sweetness.