John Myers
Baked Apple Walnut Muffins
The perfect baked apple walnut muffins recipe with a picture and simple step-by-step instructions.
- 4 small Apples red
- 2 tbsp Sugar
- 0,5 tsp Ground cinnamon
- 200 g Flour
- 2 tsp Baking powder
- 120 g Cane sugar
- 150 g Walnut kernels
- 130 g Liquid butter
- 2 piece Eggs
- 3 tbsp Milk
- 1 pinch Salt
- 70 g Soft butter
- 70 g Cane sugar
- 80 g Flour
- 1 pinch Salt
- 1 tsp Icing sugar for dusting
- Peel the apples and remove the core. Cut the pulp into small pieces. Bring 2 tablespoons of sugar and 3-4 tablespoons to the boil in a saucepan. Add the apple pieces and simmer for about 2 minutes. Drain the apples in a sieve. Cover with cinnamon and stir.
- Finely chop the walnuts in a lightning chopper. Mix the flour with baking powder, 120 g cane sugar and a pinch of salt in a bowl. 50 g walnuts to the flour mix. Add the butter, eggs and milk and everything with it Beat in the whisk until foamy. Briefly fold in the apple pieces.
- For the crumble: Remaining walnuts (100 g) with 70 g butter, 70 g cane sugar, 80 g. Knead the flour and 1 pinch of salt with your hands to make a crumble. Preheat the oven to 180 degrees. Fill the silicone molds with the batter and spread the crumble on top. Bake the baked apple and walnut muffins in the oven for about 25 minutes.
- Remove and allow to cool. Dust the muffins with powdered sugar and serve.
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