Apple Walnut Spice Muffins made with granny smith apples, walnuts, cinnamon, nutmeg, and a cozy drizzle of spiced glaze.
So, let me set the scene. It was a Tuesday, which already feels like a “meh” day. You know the kind—gray sky, mismatched socks, toddler tantrums over the color of a spoon. I’d had enough by 10 a.m.
There were three apples on the counter. Not fresh-fresh. The kind that have a few bruises, maybe a story to tell. I wasn’t planning on baking. Honestly, I was just trying to avoid folding laundry. But something about that bowl of apples… they were practically begging for cinnamon. And walnuts. And a warm oven.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t follow a plan. I peeled, chopped, tossed them in sugar. I remembered my grandma used to do that when making her cobbler, and somehow that memory hit different that day. Nostalgia’s weird like that—it shows up uninvited but stays for coffee.
I ended up making these Apple Walnut Spice Muffins, and I swear they turned the whole day around. My daughter licked the glaze bowl clean. My husband took two for “testing purposes.” And me? I sat on the kitchen floor with one in my hand, powdered sugar on my shirt, and thought, maybe Tuesday isn’t so bad.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Apple Walnut Spice Muffins Recipe?
Okay, here’s the thing. These aren’t bakery-perfect, symmetrical, little soldiers of muffin glory. They’re soft in the middle, kinda messy on top, and full of real personality. Just like us, right?
Each bite is warm and gently spiced—not like punch-you-in-the-face pumpkin spice, but more like… cinnamon snuck into your hoodie pocket when you weren’t looking. The apples stay juicy, not mushy. The walnuts? Crunchy little surprises in every bite. And then there’s the spiced glaze, which isn’t really optional, in my opinion—but hey, you do you.
They feel like something you’d eat with fuzzy socks on, next to a window, maybe with a half-read book nearby and no guilt whatsoever.
Ingredient Notes:
I’ll level with you—nothing in this list will require a trip to a bougie grocery store. And that’s the beauty of it.
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Granny Smith Apples – They’re tart and hold up in the oven. You could use another kind, but then don’t come crying to me if it gets soggy. Just kidding (but kinda not).
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Canola Oil – Yeah, you could use butter, but oil makes these super tender. Moist. (Sorry to use that word, but here we are.)
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Spices (Cinnamon, Nutmeg, Cloves, Ginger) – It’s like the cozy smell of fall crawled into your batter. Don’t skip ‘em. They’re low-key the soul of the recipe.
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Walnuts – Totally optional, but I think they make it feel a bit grown-up. Like, yes I’m eating a muffin… but with nuts, okay?
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Milk, Egg, Vanilla – The glue. Not literally. But they bind the love together.
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Brown Sugar Crumble – Honestly, I’d put this on toast if I could. It’s what makes the top of these muffins golden and magical.
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Spiced Glaze – Is it necessary? Nah. Will you regret skipping it? Probably. It’s sweet, it’s cinnamony, and it makes everything look 75% more impressive.
How To Make Apple Walnut Spice Muffins?
Step 1: Give those apples a sugar bath.
Peel and dice your apples, toss them in sugar, then pour in the oil. Stir it around and let them sit for 45 minutes. I know. It’s a commitment. But while you wait, you can do literally anything else—scroll, fold laundry, stare at a wall. This part makes the apples soft and syrupy, and honestly, the smell is already halfway to heaven.
Step 2: Preheat and prep.
400°F. That’s your magic number. Grease your muffin pan or use liners. I always forget the liners until the last second and end up digging through the junk drawer. You too?
Step 3: Mix the dry stuff.
In a separate bowl, whisk your flour, baking powder, salt, spices, and walnuts. This is your cozy mix. It should smell like a candle you’d overpay for at a gift shop.
Step 4: Combine it all.
To your apple mixture, add milk, beaten egg, and vanilla. Stir it gently. Then add your dry mix and fold until just combined. Don’t beat it up—this batter likes a gentle hand.
Step 5: Fill ‘em up.
Scoop the batter into muffin cups about ¾ full. Not too full or they’ll overflow like a bad mood.
Step 6: Make the crumble.
Mix brown sugar, flour, cinnamon. Cut in the butter until it looks like little pebbles. Sprinkle it generously over each muffin. Don’t skimp.
Step 7: Bake and breathe.
Bake for 22–25 minutes. Your kitchen will smell like you’ve got it all together, even if your sock drawer says otherwise.
Step 8: Glaze and admire.
Mix powdered sugar, milk, and spices into a smooth drizzle. Once muffins are cool (or like, mostly cool), drizzle it on. Let it set… or just dig in. I won’t tell.
Want To Save This Recipe?
Storage Options:
If by some miracle you don’t finish all twelve in a day, toss them in an airtight container. Room temp for 2–3 days, fridge for up to 5. You can freeze them—just wrap ’em tight, skip the glaze, and add it fresh when you reheat.
They reheat best in the microwave. Like 20 seconds. That’s it. Boom, back to muffin glory.
Variations and Substitutions:
Let’s be honest—sometimes you’re missing stuff or just feeling rebellious.
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No walnuts? No biggie. Use pecans or skip nuts altogether.
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Want less spice? Just use cinnamon. It’s the Beyoncé of spice anyway.
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No milk? Try almond or oat milk. It works. I’ve tried.
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Gluten-free? Use a good 1-to-1 baking blend. Honestly, these muffins are forgiving.
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Vegan? Use a flax egg and plant-based milk. They’re still delicious, just a little different.
What to Serve with Apple Walnut Spice Muffins?
These muffins are perfect solo. But if you’re feelin’ a whole moment, try pairing them with:
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Coffee (duh) – Strong and black or sweet and creamy, it just works.
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Vanilla yogurt – Makes it feel like brunch instead of “I just ate a muffin at 10 p.m.”
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Scrambled eggs – Balance, right?
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A sharp cheddar – I know it sounds weird, but don’t knock it till you try it.
Frequently Asked Questions:
Can I make them ahead?
Yup. In fact, I think they taste even better the next day. The flavors settle in, like leftovers that got a hug.
Do I have to use the glaze?
Technically, no. Emotionally, yes. The glaze gives them that extra sparkle, like earrings on a plain white tee.
Why are my muffins dense?
Could be too much mixing. Or maybe your flour was packed in too tight. Try spooning it into the cup next time instead of scooping.
These Apple Walnut Spice Muffins aren’t fancy. They’re not trying to be trendy or go viral. They’re just… warm. Familiar. A little messy. Full of heart. And that’s kind of everything, isn’t it?
Bake them when you need a win. Or when your apples are giving you the side-eye. And if you do, please come back and tell me what you think. Did they make your day a little softer too?
Let’s keep the kitchen conversation going.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Walnut Spice Muffins
Ingredients
For the Muffins:
- 3 medium Granny Smith apples peeled, cored, and diced
- 1 cup granulated sugar
- ½ cup canola oil
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup chopped walnuts
- ½ cup milk
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
For the Crumble Topping:
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
For the Spiced Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Instructions
Prepare the Apple Mixture:
- In a medium mixing bowl, combine the diced apples and granulated sugar. Pour the canola oil over the apples and stir thoroughly. Allow the mixture to rest at room temperature for 45 minutes to draw out the juices and soften the fruit.
Preheat the Oven and Prepare the Pan:
- Adjust the oven rack to the center position. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper muffin liners.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and chopped walnuts. Set aside.
Combine Wet and Dry Ingredients:
- To the apple mixture, add the milk, lightly beaten egg, and vanilla extract. Stir until well incorporated. Gradually fold in the dry flour mixture, mixing just until the batter is moistened. Do not overmix.
Fill the Muffin Tin:
- Spoon the batter into the prepared muffin cups, filling each approximately three-quarters full.
Prepare the Crumble Topping:
- In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over each muffin.
Bake:
- Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the Spiced Glaze:
- While the muffins cool, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves in a small bowl until smooth.
Drizzle and Serve:
- Once the muffins have cooled completely, drizzle the spiced glaze over the top of each muffin. Allow the glaze to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
