Apple and Walnut Breakfast Muffins - Vegetarian

The Autumn Harvest Muffins are a soul-warming treat perfect for the cooler months. Packed with finely chopped apples and crunchy walnuts, these muffins are a delightful marriage of sweet and nutty flavors, creating an ideal breakfast or snack option.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 20

Temps total 35

Type de plat Breakfast

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

1 1/2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup plain Greek yogurt

1 cup finely chopped apples

3/4 cup chopped walnuts

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Add in the Greek yogurt, finely chopped apples, and chopped walnuts. Gently fold to incorporate.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition (per 100g)

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Apple and Walnut Breakfast Muffins – Vegetarian