Apple Walnut Muffins - Joy of Kosher

Apple Walnut Muffins

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Apple Walnut Muffins.jpg

Use Granny Smith if you like firm, tart apples, or Golden Delicious if you like sweeter apples. Both are very good in this recipe.

  • Duration
  • Cook Time
  • Prep Time
  • 12 MuffinsServings


  • 4 apples (1½ to 1¾ pounds), peeled, cored and halved
  • 4½ cups all-purpose flour
  • 1¾ cups plus 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1½ cups chopped walnuts, toasted
  • 2 cups canola oil


1. Preheat oven to 350°F. Grease standard muffin pans with butter, vegetable shortening, or cooking spray. 

2. Chop or dice apples coarsely, into ¼-inch pieces. 

3. In a large bowl whisk together flour, sugar, salt, baking soda, and cinnamon.

4. Stir in apples and nuts, coating them with flour mixture. Add oil, and mix vigorously with a large wooden spoon, until completely blended. Batter will be very stiff and chunky, like a dough. 

5. Scoop ⅓-cup of batter (a measuring cup works well for this) into your hands. Pat quickly into irregular balls, and place in prepared muffin pans. 

6. Bake at 350°F for 35 to 40 minutes, until muffins are golden brown with dry tops, and spring back when pressed gently.

7. Cool in pan for 5 to 10 minutes, then place on a cooling rack. Once completely cool, freeze, or store at room temperature in a sealed container for up to two days.

Source: California Walnut Board