Nutty Apple Filled Muffins Recipes

Steps:

• In a large bowl, combine the flour, baking powder, salt, nutmeg and baking soda. In another bowl, beat eggs, sugar, oil and milk. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. , Fill 18 greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until tender, stirring frequently. Remove from heat; stir in nuts. Cool. , In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream., Spoon 1/4 cupfuls of batter into greased jumbo muffin cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar. Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, baking powder, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and butter. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

Steps:

• In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.