Apple and Walnut Muffins
I enjoy making these muffins, they are pretty easy using tinned apple but still taste great, like I have slaved over them for hours.
Ingredients
Serves: 18
- 3/4 cup butter
- 1 1/2 cups (350g) white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla essence
- 3 1/2 cups (435g) plain flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 3/4 teaspoon salt
- 1 1/2 cups (375ml) sour cream
- 1 (550g) tin apple pie filling
- 1 cup chopped walnuts
- 1/4 cup (60g) white sugar
- 1/2 teaspoon ground cinnamon
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat oven to 180 degrees C. Lightly grease or line 24 cup muffin tray.
- In a large bowl cream together butter and sugar. Beat in eggs and vanilla.
- Combine flour, baking powder, bicarbonate of 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 sugar and cinnamon then sprinkle over the muffins.
- Bake in preheated oven for 15 to 18 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
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Reviews and Ratings
Global Ratings:
(32)
Reviews in English (26)
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. - 02 May 2002 (Review from Allrecipes USA and Canada)
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. - 05 Mar 2001 (Review from Allrecipes USA and Canada)
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. - 05 Oct 2000 (Review from Allrecipes USA and Canada)