whole wheat apple muffins with walnut streusel

tis' the season for fall baking! there's nothing i love more then spending time in the kitchen during the fall baking up lots of goodies from a fruitful harvest. and, as a innkeeper, i'm always looking for recipes that are simple, don't require a noisy mixer (guest typically don't like to wake up to the sounds of an electric mixer) and are packed with flavor!

after tweaking a recipe i found a while back, these muffins have a great balance of crunchy (walnut topping) and moist (sour cream - i add it to almost all of my muffin and quick bread recipes - my little secret).

so grab some apples and a whisk (and of course the other items listed below) and lets get baking!

Here’s what you’ll need:
For the muffins…
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup sour cream
1/4 cup vegetable oil
2 large eggs
1 tsp good vanilla
2 cups diced apple (peeled and cored) ... i prefer granny smith

For the walnut streusel topping…
4 tbsp all-purpose flour
1/4 cup brown sugar
1/2 tsp ground cinnamon
3 tbsp unsalted butter
1/2 cup chopped walnuts

Preheat oven to 425F. Line a muffin tin with cupcake liners, in my case, i used 5 inch squares cut from parchment paper for a unique look.

Next, mix up your streusel. In a small bowl combine the flour, brown sugar, and cinnamon. Using a fork (or your hands), cut in the butter until the mixture resembles a course crumble. Stir in the chopped nuts and set aside.

In a large bowl combine the AP flour, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.

In the medium bowl, whisk the milk, sugars, sour cream, oil, eggs and vanilla.

Gently fold in flour mixture, stirring just until just combined, then fold in apples.

Divide the batter between twelve muffin tins filling each muffin tin to the top. (oh, and just so you know the batter is almost as tasty as the muffins!)

Sprinkle the streusel topping over each muffin.

Bake for 5 minutes, then reduce oven temperature to 350F and continue baking for 15-20 minutes, or until a toothpick inserted comes out clean.

tada! yummyness in a paper lining! fall flavors at their best. these muffins will not disappoint!

for more recipes and other inspired ideas feel free to drop on by my blog, inspired by charm, anytime.

so, what are some of your favorite fall flavors? what recipes are you baking at home this season?


  1. These look really good, I will try them soon!!! Thanks for sharing the recipe.

  2. Those would be perfect with the cup of coffee I'm drinking right now!! Thanks for the recipe.

    I run to my mailbox every day since ordering my premiere issue of FOLK. Nothing yet!!! The suspense is killing me!!! : )

    ~ Wendy

  3. These look simply mouthwatering, I've printed the page out already so I can have a go. Love the cases you bake the muffins in. Gives it that bakery feel.

  4. Michael, awesome recipe! Thanks for leading my to FOLK! Never heard of them... been browsing around and love it! So, thanks Michael!!

  5. These look wonderful! If I hadn't just had two donuts, I might be in the kitchen baking these! I want parchment paper first. They look really pretty that way!

    I always think "pumpkin" when I think about fall recipes, but I need to remember APPLES!

  6. visiting from inspired by charm. these muffins look scrumptious! michael, your pictures always make me so hungry. thank you for sharing!

  7. also visiting from inspired by charm...*love* your handmade muffin cups...will be borrowing that idea for certain!

  8. Oh, wow! These look so good! I think I'll make some this weekend. Thanks for the recipe!

  9. Mmm! Those look delicious! Writing it down in my recipe book now!

  10. mmmm something to do with the thousands of apples on my tree this year :)

  11. those look awesome!! Love the added paper too! Very folky chic! ;-)

  12. I just love that you cut parchment to make baking cups! So smart. I'm always at a lose when i'm out of traditional baking cups. Not anymore! Can't wait to try this recipe too!

  13. YUM!!! These look so delicous! And, they are gorgeous too!! Mmmmmmm!!

  14. these look so amazing, totally makes me want to eat the entire batch! :)

  15. Those impromptu parchment paper liners are wonderful! Some of the best ideas are simple improvisions like this. I'd like to reach right through this screen and have me a sample. ~Lili

  16. Oh my...this sounds divine!

  17. YUM! Love the sour cream "secret" and the use of parchment paper! Thanks for the tips!!!!

  18. I can smell them from here, Michael! What a lovely photoshoot... and really digging those paper liners!


  19. I just found you...think we might have been separated at birth....see me at Fire Lake Camp on Facebook or firelakecamp.com....blessings julie

  20. Hello there:)

    Just found you and thought i'd stop by and say "hello!"
    I am going to have to find a copy of your sweet magazine!!! Looks fabulous!

  21. Those look amazing -and I love this Folk Blog!

  22. Looks good!I'll try these but will substitute
    pecans for the walnuts.Can't wait to try them.
    Love the paper liners.

  23. These look fantastic Michael. I'll be sure to hang on to this one. Now for some cooler weather!

  24. I just found your magazine adn blog through a friend in Tampa, FL. I am dying to try this recipe I just saw! Is it possible to substitute the vegetable oil with expeller pressed coconut oil and the granulated sugar with agave or light sucanat? I love that there's no mixer involved!! Woo-Hoo!!

  25. In my oven right now....used almond milk instead of reg milk will see how they turn out....


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