Ingredient notes
- Carrots
- Finely grate fresh carrots so they soften fully during baking.
- Apple
- A firm, flavourful apple such as Honeycrisp or Granny Smith works well.
- Walnuts
- Toast and cool them before chopping for better flavour and crunch.
← All recipesMUFFINS · BUTTER & BLOOM RECIPE
Moist Carrot Apple Walnut Muffins
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Bake moist carrot apple walnut muffins with cinnamon, coconut and toasted nuts. These warmly spiced muffins make a wholesome breakfast or snack for the family.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Spiced Carrot, Apple and Walnut Muffins
Wholesome carrot and apple muffins warmly spiced with cinnamon and filled with coconut and toasted walnuts.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Makes 12 muffins. Original handwritten date: January 17, 2017.FROM THE RECIPE NOTES
Why this recipe works
- Fresh carrot and apple release moisture as the muffins bake.
- Oil keeps the crumb soft while toasted walnuts provide contrast.
- Cinnamon and coconut round out the fruit and vegetable flavours.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Pecans or almonds can replace the walnuts in equal measure.
- Use raisins instead of some or all of the coconut if preferred.
Troubleshooting
- The batter seems very thick
- Carrot and apple moisture varies. Add only the small splash of milk noted in the recipe if no dry pockets will fold in.
- The muffins stick
- Use paper liners or grease every part of each muffin cup thoroughly.
Storage and freezing
- Store airtight at room temperature for two days or refrigerate for up to five days.
- Freeze cooled muffins for up to three months. Thaw covered to keep them moist.
THE BUTTER & BLOOM RECIPE
Spiced Carrot, Apple and Walnut Muffins
Print-friendly layout- Preparation time
- 29 min
- Cooking time
- 25 min
- Total time
- 59 min
- Yield
- 12 muffins
- Cuisine
- North American
- Updated
Ingredients
- 1/2 cup walnuts, toasted and chopped
- 1 1/3 cups grated carrots (about 2 to 3 carrots)
- 1 small apple, peeled and grated
- 1 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup shredded coconut
- 2 large eggs
- 1/2 cup neutral oil
- 1/2 teaspoon vanilla extract
- Splash of milk, only if the batter is too thick
Detailed directions for Spiced Carrot, Apple and Walnut Muffins
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, whisk the eggs, oil and vanilla. Stir in the carrots, apple, coconut and walnuts.
- Add the wet mixture to the dry ingredients and fold just until combined. Add a small splash of milk only if the batter is unusually dry.
- Divide among the muffin cups and bake for 20 to 25 minutes, or until a toothpick comes out clean.
Spiced Carrot, Apple and Walnut Muffins · Visual guide: prepare the produce, fold just until combined and test the centre - Cool in the pan for 5 minutes, then transfer to a wire rack.
Keywords: spiced carrot, apple and walnut muffins · moist carrot apple walnut muffins with cinnamon · muffins recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Spiced Carrot, Apple and Walnut Muffins FAQ
Should I peel the apple?
Peeling gives the most tender texture, although a finely grated thin peel is not harmful.
Can I leave out the nuts?
Yes. Omit them without replacing, especially when serving anyone with a nut allergy.
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