Apple pie muffin with nuts
4 servings
60 minutes
Apple nut muffin pie is a cozy blend of aromatic spices, juicy apples, and crunchy walnuts. This recipe has roots in European home baking traditions where apples and nuts often appear in pies, giving them rich flavor and texture. The dough infused with a hint of rum reveals depth of aromas while cinnamon and ginger create a warm spicy bouquet. Perfect for a cozy family tea or as an exquisite dessert for holidays. The light caramelization of the apples makes it especially tender, and powdered sugar adds the finishing touch. Serve the pie slightly warm to enjoy the harmony of flavors that combine sweetness, nutty richness, and a light spicy note.
1
Preheat the oven to 180 degrees (160 degrees with fan). Grease and flour an 18 cm round cake pan.
- Walnut oil: 120 ml
- Wheat flour: 210 g
2
Peel and core the apples, then chop them coarsely. Mix with 2 tablespoons of sugar and rum in a small bowl and set aside.
- Green apples: 1 piece
- Sugar: 200 g
- Rum: 2 tablespoons
3
Sift flour with baking powder, spices, and a pinch of salt into a large bowl. In a small bowl, whisk eggs with the remaining sugar and butter. Pour the egg mixture into the bowl with flour and gently mix in a circular motion. Add nuts and apples along with rum.
- Wheat flour: 210 g
- Baking powder: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.3 teaspoon
- Chicken egg: 2 pieces
- Sugar: 200 g
- Walnut oil: 120 ml
- Walnuts: 120 g
- Green apples: 1 piece
- Rum: 2 tablespoons
4
Place the dough in the prepared mold and smooth it out. Bake for about 50 minutes, checking for doneness with a toothpick. Cool on a rack, dust with powdered sugar, and serve.