Jumbo Fluffy Walnut Apple Muffins Recipe - Allrecipes.com
Jumbo Fluffy Walnut Apple Muffins Recipe
  • READY IN 45 mins

Jumbo Fluffy Walnut Apple Muffins

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 jumbo muffins Change Servings
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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 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! =)

 
Most Helpful Critical Review
May 24, 2010

decent. They weren't as light as I had imagined, but they still tasted much better than other dry muffins.

 
Oct 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!

 
Oct 09, 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...

 
Sep 09, 2006

Great recipe! I made a few adjustments: 1 cup white sugar and 1/4 cup brown sugar, added 1/2 tsp nutmeg, 2 1/2 cups diced apples. I used regular sized muffin tins and came out with 15 muffins. I also made a different topping:1/2 cup sugar, 1/2 cup flour, 1/2 tsp cinnamon, 1/4 cup melted butter. They were perfect! Smelled great, tasted great. See pictures I posted. We will definately make these again! Thank you for this recipe.

 
Feb 24, 2003

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 !

 
Jan 05, 2005

Excellent results. Creamed the sugar (used lt.brown), butter, eggs, vanilla and salt quite a LONG time which I read somewhere would help the muffíns really rise. Even sifted the flour as I've often been disappointed by flat muffins. These came out fantastic, apples didn't sink, top was high and crusty, will make again for sure.

 
Feb 19, 2006

We really liked this muffin recipe. After reading reviews, I used 1 cup white sugar, 1/4 cup brown sugar, used a little more than 2 cups apples and made smaller slices to have more apples per muffin and added a little nutmeg to the batter as well. We don't care for nuts so I omitted them. I also made my own crumb topping; 1/2 cup sugar, 1/2 cup flour, 1/2 tsp. cinnamon and 1/4 cup butter. This topping generously covered 18 regular muffins which this recipe yielded for me. Will definetly make this recipe again.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 89.7 g
  • 29%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Apple Strudel Muffins

See how to make apple muffins with a crumbly cinnamon topping.

Goat Cheese Apple Walnut Pasta

See how to make a quick and delicious pasta side dish.

How to Make Blueberry Muffins

See how to make simple, delicious blueberry muffins.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States