Apple Raisin and Nut Muffins
Start your day with a burst of comforting fall flavors with these Apple Raisin and Nut Muffins! Perfectly moist and fluffy, these muffins combine juicy chunks of fresh apple, sweet raisins, and crunchy walnuts or pecans for a delightful texture in every bite. Infused with warm cinnamon spice, this recipe creates a balanced harmony of sweetness and nuttiness, making it ideal for breakfast, a snack, or a grab-and-go treat. With a quick 15-minute prep time and straightforward steps, these homemade muffins are both delicious and easy to whip up. Plus, they stay soft for days when stored properly! Whether you’re pairing them with your morning coffee or packing them in a lunchbox, these muffins are guaranteed to become a go-to favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoons salt
- 2 large eggs
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 cups milk
- 1 medium apple, peeled, cored, and diced
- 0.5 cups raisins
- 0.5 cups chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the eggs, melted butter, vanilla extract, and milk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or rubber spatula until just combined. Do not overmix; a few lumps are okay.
Fold in the diced apple, raisins, and chopped nuts, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 19.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
