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–+ servings
apple cinnamon muffin topped with caramel sauce

Easy Apple Cinnamon Muffins with Walnut Crumble

By Shiny Samuel
Moist whole wheat apple cinnamon muffins with walnut crumble. Easy to make, ready in under an hour, perfect homemade whole wheat muffins for breakfast, snacks, or fall desserts!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 10 muffins

Video

Ingredients
 

For Walnut Crumble:

  • 1/2 Cup Walnut
  • 2 Tbsp Brown Sugar
  • 1/2 Tsp Cinnamon Powder
  • 1/4 Cup All-purpose Flour
  • 2 Tbsp Melted Butter

For Apple Muffin:

  • 2 Large Apples
  • 1½ Cup Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 3/4 Tsp Cinnamon Powder
  • 1/2 Tsp Salt
  • 4 Eggs
  • 3/4 Cup Sugar
  • 3/4 Cup Oil
  • 1 Tsp Pure Vanilla Extract

Instructions
 

Walnut Crumble Topping

  • Pulse walnuts and brown sugar in a food processor for 10–15 seconds until coarse chunks form.
  • Add melted butter, cinnamon, and flour. Pulse briefly until combined. Set aside.

Apple Cinnamon Muffin

  • Preheat oven to 180°C (350°F). Line a muffin pan with paper liners.
  • Whisk together flour, cinnamon, baking powder, and salt in a large bowl.
  • In another bowl, whisk eggs until light and fluffy (about 10–15 seconds).
  • Add sugar and oil to eggs, whisk briefly, then stir in vanilla extract.
  • Fold dry ingredients into wet mixture in small batches until just combined.
  • Gently fold in chopped apples.
  • Fill muffin liners with 2–3 tablespoons batter each. Top with 1 tablespoon walnut crumble.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Serve warm with caramel sauce and whipped cream for extra indulgence!

Notes

  • Use firm apples like Gala or Honeycrisp for the best texture. Avoid soft or mushy varieties.
  • Do not overmix the batter; just a few seconds of whisking at each step.
  • Using room-temperature eggs and dairy helps everything mix more smoothly.
  • Always use fresh baking powder for the best rise.
  • Storage: Store muffins in an airtight container for up to 3 days, or freeze for longer.
  • Make Ahead: Crumble topping can be made a day in advance and kept chilled.

Nutrition (Estimates Only)

Calories: 328kcalCarbohydrates: 32gProtein: 5.1gFat: 20.6gSaturated Fat: 4gCholesterol: 60mgSodium: 100mgFiber: 1.1gSugar: 12.5g