Jumbo Fluffy Walnut Apple Muffins

Jumbo Fluffy Walnut Apple Muffins

255 Reviews 28 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Jen Graham
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 jumbo muffins

ADVERTISEMENT

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.

Share It

Reviews (255)

Rate This Recipe
JENNYJEN7
147

JENNYJEN7

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
92

Jillian

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
57

Jen Graham

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...

More Reviews

Similar Recipes

Apple Strudel Muffins
(1,080)

Apple Strudel Muffins

Pumpkin Apple Streusel Muffins
(652)

Pumpkin Apple Streusel Muffins

Easy Apple Cinnamon Muffins
(374)

Easy Apple Cinnamon Muffins

Apple Breakfast Bread
(317)

Apple Breakfast Bread

Delightful Apple Spice Muffins
(134)

Delightful Apple Spice Muffins

Apple Walnut Bread
(53)

Apple Walnut Bread

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Apple Streusel Muffins

>

next recipe:

Easy Apple Cinnamon Muffins