These muffins were lovely and light. The apple is a nice compliment to the sweetness of the chestnuts and does not overpower the subtle flavor.

Apple chestnut muffins

Yield: 10


  • 1½ egg replacement
  • ¾ cup milk
  • ¼ cup salad oil
  • 1 capful vanilla extract
  • 1 cup chestnuts (peeled and chopped fine)
  • 1 med. apple, peeled and chopped fine
  • 2 cups flour
  • ½ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt

for the topping:

  • ⅓ cup chestnuts (chopped fine)
  • ¼ cup brown sugar

Apple chestnut muffins


  1. Preheat the oven to 400°F / 205°C.
  2. Spray the muffin tins with oil.
  3. Cut the chestnuts into small pieces.
  4. Peel and cut the apple into small pieces.
  5. Make nutty topping by thoroughly mixing finely chopped chestnuts and brown sugar and set aside
  6. Mix the dry ingredients in a bowl.
  7. Beat egg replacement to a froth, stir in milk, oil, vanilla, chopped chestnuts, chopped apple.
  8. Beat in remaining ingredients.
  9. Fill the muffin cups about ¾ full.
  10. Sprinkle about ½ tsp. of topping on each.
  11. Bake 30-35 minutes until a toothpick comes out clean.
    (if you are using silicone baking forms, it may take a bit longer.
  12. Immediately remove from pans.


Vacuum packed chestnuts make it easy to enjoy the wonderful flavor year round, and shorten the preparation time considerably.

adapted from