Description
Delight in these moist and flavorful Cinnamon Stuffed Apple Muffins, packed with a sweet nutty center and tender apple-infused batter. Perfect for breakfast or a cozy snack, these muffins combine warming spices with a satisfying crunch from ground walnuts, creating an irresistible homemade treat.
Ingredients
Scale
Nut Filling
- 3/4 cup ground walnuts (or almonds, or hazelnuts)
- 1/4 cup brown sugar
- 1/4 cup heavy cream (or half and half or milk)
- 1 teaspoon cinnamon
Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 12 ounces finely grated apple (about 3-4 small-medium apples)
Instructions
- Prepare the Nut Filling: In a small bowl, combine the ground walnuts, brown sugar, heavy cream, and cinnamon. Mix until the ingredients form a thick, spreadable paste. Set this mixture aside; it will be used to create the cinnamon-stuffed center of the muffins.
- Make the Muffin Batter: In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, ground ginger, and salt. In a separate bowl, beat the eggs with the vegetable oil and vanilla extract. Add the wet ingredients to the dry and mix gently until combined. Fold in the finely grated apples, taking care not to overmix so the batter remains light and airy.
- Assemble and Bake: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease it well. Spoon a tablespoon of batter into each muffin cup, followed by about a teaspoon of the nut filling, and then cover with another tablespoon of batter to enclose the filling. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and allow the muffins to cool slightly before serving.
Notes
- You can substitute the ground walnuts with almonds or hazelnuts based on preference or availability.
- For a lighter option, replace heavy cream with milk or half and half in the nut filling.
- Grate the apples finely to ensure they blend well into the batter, providing moisture without large chunks.
- Ensure not to overmix the batter to maintain tender muffins with a soft crumb.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
