Apple Walnut Muffins
CALORIES: 260
PREP: 10 minutes
COOK: 25 minutes
These irresistible breakfast muffins combine two of the most lovely fall ingredients, apples, and walnuts! They have a wonderfully warm spice mix in them that will make your whole house smell absolutely amazing! Enjoy.
Ingredients
| 1 cup | all-purpose flour |
|---|---|
| 1 cup | whole-wheat flour |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 2 tsp | ground cinnamon |
| 1/2 tsp | ground nutmeg |
| 1/2 tsp | ground allspice |
| 1/2 cup | butter, at room temperature |
| 2/3 cup | brown sugar |
| 1 cup | plain yogurt |
| 1 | large egg |
| 1 tsp | vanilla extract |
| 2 | apples, grated |
| 1/2 cup | chopped walnuts |
Directions
Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment liners. Set it aside.
In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set it aside.
In another large bowl, beat the butter and brown sugar until they are light and fluffy. Beat in the yogurt, egg, and vanilla extract.
Pour the dry ingredients into the wet ingredients and mix until combined. Fold in the apples and walnuts.
Use an ice cream scoop to scoop the batter into the prepared muffin tin.
Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 22 to 25 minutes.
Allow the muffins to cool for 5 minutes before enjoying or store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.
| Per serving | |
|---|---|
| Calories (kcal) | 260 |
| Total Fat (g) | 12 |
| Saturated fat (g) | 6 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 39 |
| Sodium (mg) | 214 |
| Total Carbohydrate (g) | 35 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 17 |
| Added Sugars (g) | 12 |
| Protein (g) | 5 |
| Vitamin D (mg) | 0 |
| Calcium (mg) | 79 |
| Iron (mg) | 1 |
| Potassium (mg) | 169 |
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