Apple Walnut Muffins

Cuisinart original

The diced apple in these muffins offers a pleasant, unexpected  sweetness.


Makes 12 muffins


Nonstick cooking spray

1            cup  unbleached,  all-purpose flour

½           cup whole-wheat flour

1½       teaspoons baking powder

½           teaspoon baking soda

¾           teaspoon ground cinnamon

¼           teaspoon kosher salt

6            tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room temperature

¼           cup, plus 2 tablespoons packed light brown sugar

1            large egg

½           cup buttermilk

½           teaspoon pure vanilla extract

1            Granny Smith apple, peeled, cored and diced

¼           cup roughly chopped walnuts, toasted

Nutritional information

Nutritional analysis per muffin:  Calories 145 (40% from fat) carb. 19g pro. 3g fat 7g sat. fat 4g chol. 31mg sod. 116mg calc. 31mg fiber 1g


  1. Preheat oven to 375°F. Generously spray a 12-cup muffin pan with nonstick cooking spray. Reserve.
  2. Stir together the flours, baking powder, baking soda, cinnamon and salt in a small bowl. Reserve.
  3. Put butter and sugar into the Cuisinart® mixing bowl. Insert the flat mixing paddle and mix on Speed 5 to cream until light and fluffy, about 2 minutes. Scrape down the entire bowl if necessary.
  4. Reduce to Speed 3 and add the egg. Mix until fully incorporated. Scrape down the entire bowl.
  5. Reduce to Speed 2 and add the reserved flour mixture. Mix until combined. Scrape the bowl. Add buttermilk and vanilla extract. Mix until combined, about 1 minute.
  6. Reduce to Speed 1 and add in the diced apples and walnuts and mix to fold.
  7. Scoop batter evenly into prepared muffin pan. Bake until deep golden in color and a cake tester comes out completely clean, about 16 to 18 minutes.
  8. Remove from oven and cool on wire rack until very cool, about 15 minutes; remove from pan and allow to cool completely.