Apple Nut Muffins Recipe -
Apple Nut Muffins Recipe
  • READY IN 30 mins

Apple Nut Muffins

Recipe by  

"These are the best muffins that I have every made! They're sweet, nutty and full of apple flavor."

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    12 mins
  • COOK

    18 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
  2. 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.
  3. Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2003

These were great! I didn't have any walnuts, but they still came out wonderful. I found that the recipe made about 28 muffins and that it took me a lot longer to cook them than I was expecting. I thought the oven ought to be a little hotter. They were wonderful right from the oven and then cold later. Yum!! I will definitely make them again and again.

Most Helpful Critical Review
Oct 07, 2003

Didn't care for these at all which dis- appointed me because the recipe sounded great! I took some to friends and they felt the same way. The muffins were "ok" but nothing special. I didn't finish making them and threw away the remainer of the batter I had left.


28 Ratings

Oct 06, 2003

The best muffins I ever made. I did add 1 tsp. cinnamon to the batter and used Jumbo muffin pans. The baking time then inceases to 30 minutes.

Nov 19, 2011

I didn't want a large amount of muffins so I cut the servings back to 12 muffins. This presented a problem because I wanted to use a whole can of apple pie filling. What I did was cut the sour cream (I used fat free yogurt in it's place) back to a half cup and just went ahead with the full can of apple pie filling. Before adding the wet ingredients to the pie filling, I mushed up the apples a bit with a pastry cutter. I didn't think there was enough apples in the pie filling so I peeled/cored/chopped one very large Honey Crisp apple and threw that in. We don't care for walnuts so I used pecans instead. These turned out okay. I think next time I'll make these with my changes and maybe see if I can't cut back on the sugar/butter/eggs to make them a little lighter. I might throw in some apple pie spice too. Good recipe to play with and a nice way to use that one can of apple pie filling in the pantry.

Aug 21, 2003

Very Good muffins! These were so yummy and they made my home smell wonderful while baking! Very easy to make as well. Thanks for sharing.

Apr 19, 2012

This is one of the best recipes I've tried. Left out the nuts but didn't change anything else, and my mom actually ate 2 of them right out of the oven! This amazed me as she is an awesome cook, and is very picky. This is definitely a keeper. Want to try this with cherry pie filling next time!

Dec 23, 2010

used 3 apples and 2 pears, cut into little pieces instead of the pie filling - so incredibly moist and delicious THANKS FOR SHARING

Oct 11, 2010

I made these for my co-workers, and have gotten only RAVE reviews! They are so moist, and just the right combination of sweet and nutty. This is going to become one of my regular recipes!


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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