Warm, cozy, and full of fall flavor! These Apple Walnut Muffins are packed with tender apple bits, crunchy walnuts, and a kiss of cinnamon. Perfect with your morning coffee or as an afternoon treat.
These irresistible beauties are the essence of cozy fall mornings: tender whole-wheat muffin bases studded with juicy apple bits and crunchy walnut pieces, finished with a sticky little hit of brown sugar-butter glaze that caramelizes into a golden crown.
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To Make This Recipe You Will Need:
- all-purpose flour
- whole wheat flour
- baking soda
- baking powder
- salt
- nutmeg
- cinnamon
- coconut oil
- egg
- vanilla
- brown sugar
- unsalted butter
- granulated sugar
- buttermilk
- walnuts
- apple
- mixing bowls
- small skillet or saucepan
- muffin pans
- muffin scoop
- paper baking cups
- cooling rack
Each bite is a delightful contrast — the soft, wholesome crumb of the muffin giving way to apple chunks that burst with freshness, and walnuts that add a satisfying crunch and rich, nutty depth.
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The touch of coconut oil and real butter brings a luscious, homemade richness without being overly decadent. The burst of warm spices—cinnamon and nutmeg—wrap everything in a cozy hug.
They’re perfect for breakfast, brunch, or a quiet afternoon snack alongside a hot coffee or tea.
And the best part? You’ll feel good about them — whole wheat flour, real fruit, real nuts – a little indulgence with a thoughtful twist.
Pull one from the pan while it’s still slightly warm, and savor the comfort of autumn in a bite.
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Whole Wheat Apple Walnut Muffins
Ingredients
- 1 c all-purpose flour
- 1 ½ c whole heat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅓ c coconut oil
- 1 egg
- 1 tsp vanilla
- ½ c brown sugar
- 1 c buttermilk, or 1 c milk + 2 tsp lemon juice
- ½ c walnuts, finely chopped
- 1 ½ c apple, diced
For the Topping
- 2 Tb butter, unsalted
- 3 Tb granulated sugar
- ½ teaspoon cinnamon
Instructions
- To begin, preheat your oven to 350°(F). Line a standard muffin pan with papers, and set it aside for now.
- In a bowl, combine the flours, baking soda, baking powder, salt, cinnamon and the nutmeg. Stir those together and set aside for the time being.
- In your mixing bowl, combine the coconut oil and egg. Beat these together with the wire whisk attachment of your mixer, for one minute.
- Add in the vanilla and brown sugar. Beat these all together on high speed until the mixture is fluffy and the coconut oil is incorporated as much as possible – about 2 minutes.
- While those are mixing, combine the butter, granulated sugar and remaining half teaspoon of cinnamon in a small skillet or saucepan. Heat these over medium low heat until melted together and bubbling. Let it bubble for about a minute and turn off the heat.
- Now that your creamed mixture is done, time to add in half of your dry ingredients. Mix those until just combined, then you will need your buttermilk. NOTE: If you don’t have buttermilk on hand, combine 1 cup of milk with 2 teaspoons of lemon juice. Stir those together and let them sit for about 30 seconds – tadaa! Buttermilk substitute!
- Mix in half of the buttermilk, then the final half of the dry mixture, followed by the last of the buttermilk. Mix until just combined.
- Fold the chopped walnuts and apple bits into the muffin batter.
- Scoop the batter into the prepared muffin pan, dividing the batter as evenly as possible.
- Now for your bubbly goodness. Spoon a little of the butter mixture on top of each muffin.
- You’ll put about 3/4 of a teaspoon or so on each. Again, just divide it as evenly as possible among the muffins.
- Bake the muffins for 14-16 minutes, or until they test done in the center with a toothpick.
- Serve your muffins warm or room temperature.
- Enjoy!
Equipment Used
- small skillet or saucepan
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally written in 2014, updated in 2025.
God is our refuge and strength, A very present help in trouble. Therefore we will not fear, though the earth should change And though the mountains slip into the heart of the sea.
Psalm 46:1-2
Mmm, those sound great! As soon as our HHG get here I’m so doing some fall baking!