Fresh apples keep this muffin on the not-too-sweet side, perfect for a quick breakfast or afternoon snack.
Preheat the oven to 375°F. Grease 8 wells of a standard 12-cup muffin pan.
Stir together the dry ingredients; set aside.
Whisk together the melted butter or oil, eggs, milk, and vanilla.
Stir the dry mix into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.
Fold in the grated apples and walnuts.
Fill the muffin cups almost full. Sprinkle with cinnamon sugar.
Let the muffins rest for 10 minutes; this will give the leavening in the baking mix a chance to get going.
Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!).
