If you are craving something sweet – either in between meals or after a meal – muffins are always a good idea. They are normally not too sweet and a great snack on the go. Unlike a slice of cake or cupcakes they are easy to transport. You don’t have to worry that buttercream or some filling is ending up everywhere when your bag, for example, gets tossed around when you are travelling ;) All you got to do is wrapping one of these delicious Apple Walnut & Chocolate Muffins in some paper or throw it into a container, and you are good to go.
Muffins are available in an infinite number of variations. They come with chocolate, with nuts, with fruit and berries, even with vegetables. I prefer when they have something fruity and crunchy added like apples and nuts. Added to the dough or sprinkled on top – I like both ;) There is nothing worse than a bone dry muffin. OK – it’s still better than nothing, and you can dip it into coffee or tea… but why go for something that can easily be avoided? Any type of fruits or berries and maybe some nuts or chocolate make muffins instantly better ;P
That does not mean that added fruits or berries can always save a muffin. If the recipe is rubbish or if you let the muffins in the oven way too long… you will end up with bad muffins. Fortunately, this recipe has been tested several times. This means it’s a good recipe and if you stick to the instructions, you will get nice muffins. Easy-peasy ;P
These muffins are standard-sized muffins. Americans probably think they are a bit small… but in Germany we consider this a »regular« size. You can go bigger, of course. With tulip paper liners*, for example. They fit into a regular muffin tin* but can be filled with much more batter compared to the regular paper liners. I actually like using those tulip paper liners. If you check out the recipes below you will see ;P
INGREDIENTS / ZUTATEN
(10-12 muffins)
2 cups (260g) all-purpose flour
3 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (240g) plain yogurt
3.4 fl. oz. (100ml) sunflower oil
1/3 cup (80ml) maple syrup
1 tsp. vanilla extract
1 large egg, lightly beaten
2 medium apples, peeled & diced
2.8 oz. (80g) walnuts, chopped
3.5 oz. (100g) semi-sweet chocolate, chopped
(10-12 Muffins)
260g Mehl (Type 550)
3 TL Backpulver
1/4 TL Zimt
1/4 TL Salz
240g Joghurt (natur)
100ml Sonnenblumenöl
80ml Ahornsirup
1 TL Vanille Extrakt
1 Ei (L), leicht verquirlt
2 mittelgroße Äpfel, geschält & gewürfelt
80g Walnüsse, gehackt
100g Zartbitterschokolade, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside.
2. Add the flour, baking powder, cinnamon, and salt to a large bowl and mix to combine. In a second bowl, whisk together yogurt, sunflower oil, maple syrup, vanilla extract, and the lightly beaten egg. Set both aside.
3. Peel the apples, remove the cores, and cut them into small cubes. Coarsely chop the walnuts. Coarsely chop the chocolate as well.
4. Add the yogurt mixture to the bowl with the flour and mix until just combined. Add the diced apples and fold in. Reserve about 2 tablespoons each of the chopped walnuts and chocolate and add the rest to the bowl and fold in.
5. Divide the batter between the prepared paper liners and sprinkle with the remaining chopped walnuts and chocolate. Bake the muffins for about 26-32 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit 12 Papierförmchen bestücken und zur Seite stellen.
2. Mehl, Backpulver, Zimt und Salz in einer großen Schüssel vermischen. In einer zweiten Schüssel den Joghurt mit Sonnenblumenöl, Ahornsirup, Vanille Extrakt und dem verquirlten Ei verrühren. Beides zur Seite stellen.
3. Äpfel schälen, die Kerngehäuse entfernen und dann in kleine Würfel schneiden. Die Walnüsse grob hacken. Die Schokolade ebenfalls grob hacken.
4. Die Joghurtmischung in die Schüssel mit dem Mehl geben und alles kurz verrühren, dann die gewürfelten Äpfel dazugeben und unterheben. Jeweils etwa 2 EL der gehackten Walnüsse und der Schokolade zurückbehalten und den Rest zur Schüssel dazugeben und unterheben.
5. Den Teig in die vorbereiteten Papierförmchen füllen und mit den verbliebenen gehackten Walnüssen und der Schokolade bestreuen. Die Muffins für etwa 26-32 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst aus dem Ofen holen, wenn dieser sauber herauskommt. Die fertigen Muffins auf einem Kuchengitter komplett abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Apple, Walnut & Chocolate Muffins
- Prep Time: 00:20
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 12 1x
- Category: Muffins
- Cuisine: United States
- Diet: Vegetarian
Description
Simple and easy muffins that taste great: Apple, Walnut & Chocolate Muffins. A great sweet snack after a meal or during the day when you need something sweet ;)
Ingredients
2 cups (260g) all-purpose flour
3 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (240g) plain yogurt
3.4 fl. oz. (100ml) sunflower oil
1/3 cup (80ml) maple syrup
1 tsp. vanilla extract
1 large egg, lightly beaten
2 medium apples, peeled & diced
2.8 oz. (80g) walnuts, chopped
3.5 oz. (100g) semi-sweet chocolate, chopped
Instructions
1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside.
2. Add the flour, baking powder, cinnamon, and salt to a large bowl and mix to combine. In a second bowl, whisk together yogurt, sunflower oil, maple syrup, vanilla extract, and the lightly beaten egg. Set both aside.
3. Peel the apples, remove the cores, and cut them into small cubes. Coarsely chop the walnuts. Coarsely chop the chocolate as well.
4. Add the yogurt mixture to the bowl with the flour and mix until just combined. Add the diced apples and fold in. Reserve about 2 tablespoons each of the chopped walnuts and chocolate and add the rest to the bowl and fold in.
5. Divide the batter between the prepared paper liners and sprinkle with the remaining chopped walnuts and chocolate. Bake the muffins for about 26-32 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down completely on a wire rack.
Notes
Get your bake on!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Looks delicious! I can’t find cake flour in my country, any suggested replacement?
Hi Zahra,
cake flour can be made with regular flour plus cornstarch.
Take 1 cup of regular flour, remove two tablespoons from that flour and add two tablespoons of cornstarch and you have cake flour :)
Cheers,
Marc
Hi! Thank you for the great recipe! The muffins turn out pretty fluffy. I had to use honey instead of agave syrup and they weren’t very sweet (which can be great for some people). Can I use sugar instead of the agave syrup and if yes, how much?
Since honey and agave syrup are a bit less sweeter than sugar I would say 1/2 cup (100g) of sugar would do it here. Maybe a tablespoon more of the yogurt to add the missing moisture from the syrup/honey.
Cheers,
Marc