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Jumbo Apple Walnut Muffins

A large fluffy apple walnut muffin with a sweet, buttery topping. My jumbo muffin tin holds 1 cup per muffin, so this is scaled for my tins.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine british
Servings 6 people
Calories 3786.4 kcal

Equipment

  • 1 Jumbo Muffin Pan
  • 1 Electric Mixer
  • 1 Large Mixing Bowl
  • 1 Pastry Blender (or two butter knives)
  • 1 Wire Cooling Rack

Ingredients
  

Main

  • cooking spray
  • 1 ¼ cups white sugar
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup milk
  • 2 cups peeled cored and sliced apples
  • ½ cup walnuts
  • 1/4 cup white sugar
  • 3 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Coat the top and insides of a jumbo muffin pan with cooking spray or line with paper liners.
  • Beat sugar, butter, vanilla, and salt together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Combine flour, baking powder, and cinnamon in a medium bowl; stir into egg mixture, alternately with milk, until just combined. Fold in apples and walnuts until evenly distributed. Scoop batter into the prepared muffin pan, about 3/4 full.
  • Make crumble: Combine sugar, flour, butter, and cinnamon in a medium bowl. Mix using a pastry blender or 2 butter knives until crumbly. Lightly sprinkle over batter.
  • Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Cover with aluminum foil if the tops start to brown too quickly. Remove muffins from the pans and cool on a wire rack.

Notes

For optimal flavor and texture, use a firm, tart apple like Granny Smith or Honeycrisp, diced into small, even pieces (¼-inch) rather than sliced. This ensures better distribution and prevents large, soggy pockets. Avoid overmixing the muffin batter once the dry ingredients are added; mix only until just combined. Overmixing develops gluten, leading to tough muffins. Ensure the butter for the crumble is cold and cut into small pieces to create a crisp topping. Jumbo muffins require careful monitoring; tent with foil if tops brown too quickly. A clean toothpick test is key for doneness, but avoid overbaking to maintain moisture. Cool on a wire rack to prevent sogginess.