If you’re looking for a warming, delicious treat that’s perfect for breakfast or an afternoon pick-me-up, this Cinnamon Apple Walnut Muffins Recipe is your new go-to. Featuring tender, moist muffins loaded with sweet, juicy apple pieces and crunchy walnuts, each bite bursts with cozy cinnamon and a hint of nutmeg. These muffins strike the perfect balance between sweet and wholesome, making them a comforting classic you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet perfectly balanced to create muffins that are moist, flavorful, and full of texture. Each element plays its part—from the almond and coconut flours that form a tender crumb, to the warming spices that make these muffins smell like autumn in your kitchen.
- 2 cups almond flour: Provides a rich, nutty base and ensures a moist, tender texture.
- 1/2 cup coconut flour: Adds fiber and helps absorb moisture, giving the muffins perfect structure.
- 1 teaspoon baking soda: Helps the muffins rise and become delightfully fluffy.
- 1 teaspoon cinnamon: Gives the muffins their signature warm, spicy aroma and taste.
- 1/2 teaspoon nutmeg: Adds a subtle depth of flavor that complements the cinnamon beautifully.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 3 large eggs: Bind everything together and create a satisfying, rich texture.
- 1/4 cup honey: Natural sweetness that helps keep the muffins moist and tender.
- 1/4 cup coconut oil, melted: Adds healthy fats and a hint of tropical flavor while keeping the muffins soft.
- 1 teaspoon vanilla extract: Lifts the flavors and adds a lovely aromatic note.
- 1 medium apple, peeled and diced: Provides juicy sweetness and a fresh crunch that’s simply irresistible.
- 1/2 cup chopped walnuts: Adds texture and nutty richness that complements the apple and spices perfectly.
How to Make Cinnamon Apple Walnut Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking. Getting this ready early makes the entire baking process smoother.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. Whisking these together ensures your spices and leavening are evenly distributed, which is key to consistent flavor and texture throughout the batch.
Step 3: Beat the Wet Ingredients
In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract until the mixture is smooth and well combined. This step infuses the batter with moisture and sweetness, making sure your muffins are tender and flavorful.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and gently stir until just combined. Overmixing can make muffins tough, so aim for a cohesive batter with a few small lumps still visible.
Step 5: Fold in Apples and Walnuts
Carefully fold in the diced apple and chopped walnuts. This step is where the texture magic happens—juicy apple pieces keep the muffins moist, while crunchy walnuts add an unforgettable bite.
Step 6: Fill the Muffin Cups
Using a spoon or ice cream scoop, divide the batter evenly among the 12 cups, filling each about three-quarters full. This helps the muffins rise nicely without spilling over during baking.
Step 7: Bake to Perfection
Bake in the preheated oven for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The kitchen will smell divine!
Step 8: Cool Before Enjoying
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This cooling step stops the cooking process and ensures the muffins don’t become soggy.
How to Serve Cinnamon Apple Walnut Muffins Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top before baking for a crunchy, sweet crust, or add a light drizzle of honey or maple syrup just before serving to highlight the natural sweetness of the apples.
Side Dishes
These muffins are wonderful on their own but pair beautifully with a cup of hot coffee or chai tea for a cozy breakfast, or with a bowl of yogurt for a balanced snack that feels indulgent but nourishing.
Creative Ways to Present
Try slicing the muffins in half and gently toasting them to bring out their nutty flavor even more. Spread a smear of cream cheese or your favorite nut butter to take presentation and taste to a new level of deliciousness.
Make Ahead and Storage
Storing Leftovers
Place leftover muffins in an airtight container at room temperature. They’ll stay fresh and tasty for up to 3 days, perfect for quick grab-and-go snacks or a breakfast treat the next day.
Freezing
To enjoy these Cinnamon Apple Walnut Muffins Recipe even later, wrap each muffin individually in plastic wrap and pop them in a freezer-safe bag. They keep well for up to 3 months, maintaining their flavor and texture beautifully.
Reheating
For best results, reheat muffins in a toaster oven or regular oven at 300°F (150°C) for about 5 to 7 minutes. This revives a freshly baked taste and keeps the walnuts wonderfully crisp.
FAQs
Can I use regular all-purpose flour instead of almond and coconut flour?
You can substitute all-purpose flour, but keep in mind the texture and flavor will be different. Almond and coconut flours add moisture and richness, so using regular flour may yield denser muffins. If you do swap, reduce the amount slightly and keep an eye on baking time.
What type of apple works best for this recipe?
Firm apples like Fuji, Honeycrisp, or Granny Smith are ideal because they hold their shape during baking and provide a nice balance of sweetness and tartness that complements the spices.
Are these muffins gluten-free?
Yes! Using almond and coconut flours means this Cinnamon Apple Walnut Muffins Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone looking for a grain-free option.
Can I substitute walnuts with other nuts?
Absolutely! Pecans, almonds, or even hazelnuts would work wonderfully. Just chop them roughly so they add that lovely crunch without overpowering the muffins.
How do I make the muffins less sweet?
You can reduce the honey slightly or use a natural sugar substitute to adjust sweetness to your liking. The apples and spices provide plenty of flavor, so reducing added sugar won’t compromise the taste.
Final Thoughts
There is something truly special about a warm, freshly baked muffin that fills your kitchen with irresistible aromas, and this Cinnamon Apple Walnut Muffins Recipe does not disappoint. Whether you’re sharing with loved ones or savoring a quiet moment with your morning coffee, these muffins bring cozy comfort and joy to any day. I can’t wait for you to try making them and discovering how quickly they become a beloved staple in your baking rotation!
Print
Cinnamon Apple Walnut Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Apple Walnut Muffins are a deliciously moist and flavorful treat made with almond and coconut flours for a gluten-free twist. The combination of warming spices like cinnamon and nutmeg, fresh diced apple, and crunchy walnuts makes these muffins perfect for breakfast or a wholesome snack. Naturally sweetened with honey and enriched with coconut oil, they offer a balanced and comforting bite that’s both nutritious and satisfying.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1 medium apple, peeled and diced
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt until well combined to ensure even distribution of the leavening agents and spices.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract until the mixture becomes smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined, avoiding overmixing to maintain a tender crumb in the muffins.
- Add Apples and Walnuts: Carefully fold in the diced apple and chopped walnuts, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, which helps to set their texture and prevents sogginess.
Notes
- For a nuttier flavor, toast the walnuts lightly before adding them to the batter.
- You can substitute honey with maple syrup for a vegan-friendly option, but this will slightly alter the texture.
- Ensure apples are well drained if washed to avoid excess moisture in batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To freeze, wrap each muffin individually and store for up to 3 months; thaw at room temperature before serving.
