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Jumbo Fluffy Walnut Apple Muffins

Jumbo Fluffy Walnut Apple Muffins

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Jen Graham

Jen Graham

A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 89.7g
  • 29%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  2. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  3. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  4. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
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Reviews

JENNYJEN7
148

JENNYJEN7

1/23/2004

These are awesome!! They're very sweet and yummy. I used a regular sized muffin pan, and the recipe made 18. Instead of baking them for 30 minutes, it took 20-25. After struggling with 2 butter knives to make the topping, I just used my hands to toss it together lightly, and it came out fine. Also, I chopped the apples into small pieces instead of slicing them and used paper liners. It was very easy to remove the muffins from the liners. Highly recommended! =)

Jillian
93

Jillian

10/11/2010

Excellent muffin recipe! I would highly recommend this for fall baking and to anyone who loves apples! I doubled the amout of vanilla and added 1/4 tsp. of nutmeg. You could easily substitute raisins for the walnuts in this recipe which is really nice. For the topping I used brown sugar, 1 Tbsp. of flour and 2 Tbsp. of quick cooking oats. These baked up beautifully, but for some reason I got a bit more than 6 - oh well more to eat!

Jen Graham
58

Jen Graham

10/9/2006

Fantastic muffins! The crumble topping is yummy. I made it with brown sugar instead of white sugar and it was really good. Also, Don't use paper liners, it makes the muffins soggy. I grease my pan really well and I have never had any problems with my muffins sticking. To those who say your muffins didn't rise, your baking powder must be expired...

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