Apple Nut Muffin Cake Recipe

Name: Apple Nut Muffin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole milk; 1/2 cup apple cider (or another 1/2 cup milk) or 1/2 cup apple juice (or another 1/2 cup milk); 1 large egg; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; 8 tablespoons unsalted butter, melted and cooled (1 stick); 1 3/4 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup packed light brown sugar; 3/4 cup old-fashioned oats; 1 medium apple, peeled, cored, and cut into small dice; 1/2 cup chopped walnuts or 1/2 cup chopped pecans; 1/3 cup moist plump raisins

Servings: persons

1/2 cup whole milk
1/2 cup apple cider (or another 1/2 cup milk) or 1/2 cup apple juice (or another 1/2 cup milk)
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
8 tablespoons unsalted butter, melted and cooled (1 stick)
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup packed light brown sugar
3/4 cup old-fashioned oats
1 medium apple, peeled, cored, and cut into small dice
1/2 cup chopped walnuts or 1/2 cup chopped pecans
1/3 cup moist plump raisins

1
Center a rack in the oven; preheat oven to 400u00b0.
2
Use an 8-inch square silicone pan, or butter an 8-inch square baking pan; dust the inside with flour, and tap out excess; put pan on a baking sheet.
3
In a bowl, whisk together the milk, cider, egg, extracts, and butter.
4
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt; combine well.
5
Toss in the brown sugar, making sure there aren't any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix.
6
Switch to a larger rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened--as with muffins, less mixing is better than more.
7
Gently stir in apple, nuts, and raisins; scrape the batter into the prepared pan.
8
Bake 30-35 minutes, or until the cake is golden brown and a thin knife inserted into the center comes out clean.
9
Transfer pan to a wire rack; cool for a couple of minutes before running a knife around the sides of the pan and unmolding the cake; invert and cool until warm, or to room temperature.
10
Cut into squares and serve.
11
Best eaten the day it is made.

795

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup whole milk, 1/2 cup apple cider (or another 1/2 cup milk) or 1/2 cup apple juice (or another 1/2 cup milk), 1 large egg, 1 teaspoon pure vanilla extract, and more.

Yes, Apple Nut Muffin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Nut Muffin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions