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Jumbo Fluffy Walnut Apple Muffins

SUBMITTED BY: Jen Graham      PHOTO BY: SUGARPLUMSCOOKIES

"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."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 jumbo muffins
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 cups peeled, cored and sliced apples
  • 1/2 cup walnuts
  •  
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, cubed

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2006 by 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...

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2004 by 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! =)

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by RAMONAS
What can I say...these muffins are wonderful! I didn't have any walnuts and used ground haselnuts. I also added cinnamon to the topping. They realy are light and fluffy, the topping is sweet and crunchy and the smell while they are baking reminds me of a german christmas market !

8 users found this review helpful


 
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Recipe Submitter:

Jen Graham
Cooking Level: Expert
Home Town: Torrance, California, USA
Living In: Rancho Palos Verdes, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 639

  • Total Fat: 28.3g
  • Cholesterol: 124mg
  • Sodium: 505mg
  • Total Carbs: 90.3g
  •     Dietary Fiber: 3.1g
  • Protein: 8.7g

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