Apple season is one of my favorite signs that fall has arrived, and these chunky apple muffins are a delicious way to welcome it. They’re packed with diced apples and spiced with cinnamon and nutmeg, while applesauce and coconut oil keep every bite beautifully moist. I love adding chopped walnuts for a little crunch and a light sprinkle of brown sugar on top before baking.
Choosing the right apple makes all the difference. Honeycrisp, Braeburn, Granny Smith and Cortland are some of my favorites for baking because they hold their shape and offer a nice balance of sweetness and tartness. Use one variety or mix a couple together for even more flavor. Made with either all-purpose or gluten-free flour, these muffins are especially good on a crisp fall morning with a hot cup of tea.
Chunky Apple Walnut Muffins
Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut oil melted and slightly cooled
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour or gluten free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 3 cups peeled and diced apples
- 1/2 cup chopped walnuts optional
- brown sugar for sprinkling optional
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Whisk together the sugar, eggs, coconut oil, applesauce and vanilla in a large bowl.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thick. Fold in the apples and walnuts. Divide the batter evenly among the muffin cups, filling them almost to the top. Sprinkle lightly with brown sugar, if using.
- Bake for 20 to 25 minutes, until the muffins are golden and a tester inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack. Store in an airtight container for up to 3 days.