Apple Walnut Muffins | The Jewish Week | Food & Wine

Apple Walnut Muffins

Apple Walnut Muffins

Apple Walnut Muffins (Matthew Septimus)

12 muffins

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These muffins are best when served soon after you make them or reheated for about 5 minutes (15 minutes if frozen) in a preheated 350ºF/175ºC oven, so that the tops become crisp. (The large amount of apples can make the muffins become too moist on storage, especially if they are put in a closed container.) Using butter instead of oil adds a lovely flavor. The butter is clarified to avoid adding extra moisture to the batter, since the apples already provide just the right amount.



BAKING TIME: 25 to 35 minutes


12 cupcake liners lightly coated with baking spray with flour or nonstick cooking spray, set in muffin pans or custard cups

Optional: a 2 inch cookie scoop

APPLE WALNUT BATTER (Makes 864 grams):

92 grams, 6½ tablespoons (¾ stick plus ½ tablespoon) unsalted butter

200 grams, 1⅓ cups (lightly spooned into the cup and leveled off) unbleached or bleached all-purpose flour

2.7 grams, ½ teaspoon baking soda

⅜ teaspoon fine sea salt

3.3 grams, 1½ teaspoons ground cinnamon

⅜ teaspoon nutmeg, preferably freshly grated

75 grams, ¾ cup 3 medium walnut halves

454 grams/1 pound, 350 grams (diced) about 2⅓ cups (diced) tart apples

50 grams, 3 tablespoons plus ½ teaspoon (47.5 ml), 1 large egg

19 grams, 1 tablespoon plus ½ teaspoon (17.5 ml), 1 large egg yolk

133 grams, ⅔ cup sugar, preferably superfine

½ teaspoon (2.5 ml) pure vanilla extract



Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 375ºF/190ºC.


  1. About 1 hour ahead, set the butter and eggs on the counter at room temperature (65º to 75ºF/19 to 24ºC).
  2. CLARIFY AND BROWN THE BUTTER: Have ready by the cooktop a 1 cup glass measure with a spout.
  3. In a small heavy saucepan, on very low heat, melt the butter, stirring often with a silicone spatula. Raise the heat to low and boil, stirring constantly, until the milk solids on the spatula become a deep brown. Immediately pour the butter into the glass measure, scraping in the browned solids as well. Allow the browned butter to cool to room temperature, or no higher than 80ºF/27ºC.
  4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Chop or break the walnuts into medium coarse pieces and add them to the flour mixture. Whisk to combine.
  6. Peel, core, and cut the apples into ¹⁄8 to ¼ inch dice. Set them in a large bowl.
  7. Into another 1 cup measure with a spout, weigh or measure the egg and egg yolk.


  1. Add the egg and yolk to the apples. With a silicone spatula, stir and fold to coat the apples.
  2. Add the sugar, browned butter with the solids, and vanilla, and stir them in. Allow the mixture to sit for 10 minutes so that the apples start to exude a little liquid.
  3. Stir in the flour mixture until well combined. Scrape down the sides of the bowl. The batter will be thick and slightly dry.


Use a cookie scoop or a large spoon to place the batter into each of the prepared muffin cups (72 grams each), almost to the top.


Bake 25 to 35 minutes, or until the tops of the muffins are crisp and brown and a wooden skewer inserted in the centers comes out clean.


Set the pans on wire racks and cool the muffins for 10 minutes. Invert the muffins onto a wire rack and remove the pans. Gently dislodge any muffins that may have stuck. Reinvert the muffins. Cool completely.

STORE AIRTIGHT: room temperature, 1 day; refrigerated, 3 days

Baking Pearl: Use grade AA butter, as lower quality (containing more water) will result in a lesser amount of browned butter. If using a lower-quality butter, start with extra butter. You will need a total of 71 grams/ ¼ cup plus 2 tablespoons/ 89 ml browned butter.

Make This Recipe Your Own: Canola or safflower oil can be substituted for the browned butter. Use 81 grams/¼ cup plus 2 tablespoons/89ml.

Excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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