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–+ servings

JUMBO FLUFFY WALNUT APPLE MUFFINS WITH BUTTERY CRUMB TOPPING

These jumbo apple walnut muffins are light, fluffy and topped with a buttery cinnamon crumb. Perfect for breakfast or brunch — tender crumb, warm spices and crunchy walnuts in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9
Calories 120 kcal

Ingredients
  

Batter

  • 2.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 cup milk whole milk recommended
  • 1 teaspoon vanilla extract
  • 1.5 cups apples, peeled and diced about 2 medium apples (Granny Smith or Honeycrisp)
  • 1 cup walnuts, chopped lightly toasted

Buttery Crumb Topping

  • 0.5 cup all-purpose flour
  • 0.25 cup light brown sugar packed
  • 0.25 cup unsalted butter cold, cut into small pieces
  • 0.5 teaspoon ground cinnamon

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Line a jumbo muffin tin with 9 liners and lightly grease the liners or tin.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt and cinnamon until well combined.
  • In a separate bowl, whisk the melted butter, eggs, milk and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few lumps are okay.
  • Fold in the diced apples and chopped walnuts until evenly distributed through the batter.
  • Spoon the batter into the prepared jumbo muffin cups, filling each about three-quarters full.
  • Make the crumb topping: combine flour, brown sugar and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  • Sprinkle a generous tablespoon of crumb topping over each filled muffin cup.
  • Bake in preheated oven for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown. Baking time may vary slightly depending on oven and muffin size.
  • Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool slightly before serving. Serve warm or at room temperature.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving for best texture.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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