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."
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1 1/4 cups
1 3/4 cups
peeled, cored and sliced apples
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! =)
decent. They weren't as light as I had imagined, but they still tasted much better than other dry muffins.
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!
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...
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.
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 !
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jumbo Fluffy Walnut Apple Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 254
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