Chunky Apple Muffins


A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.


  • Vegetable cooking spray

  • 1 medium Granny Smith apple, peeled, cored, and quartered

  • 1 cup sugar

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon plus 2 pinches salt

  • ½ teaspoon ground cinnamon

  • ¼ cup chopped walnuts, toasted (omit if serving to children under 4)

  • 2 large eggs

  • 1 cup buttermilk, room temperature

  • ½ cup (1 stick) unsalted butter, melted


  1. Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.

  2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.

Cook's Notes

Muffins can be stored in an airtight container at room temperature up to 2 days.

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