Recipe By Jen Graham
Published Jun 19th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 jumbo muffins Calories 634.7

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.

Recipe Ingredients

  • ½ cup butter
  • 1 ¼ cups white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 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
  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, cubed

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 634.7
  • Carbohydrate 89.7 g
  • Cholesterol 114.5 mg
  • Fat 28.2 g
  • Fiber 3 g
  • Protein 8.8 g
  • Saturated Fat 13.6 g
  • Sodium 483.1 mg
  • Sugar 55.8 g

Chef's Notes

The magazine version of this recipe includes 3/4 cup toasted walnuts in the batter and 1/2 cup toasted walnuts in the topping.


  1. 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 - Read more ...
  2. decent. They weren't as light as I had imagined but they still tasted much better than other dry muffins.
  3. 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 - Read more ...
  4. 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. - Read more ...
  5. 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 - Read more ...
  6. I'd been looking for a good muffin recipe for company, and these were absolutely delicious! These were just as good if not better the second and third days after I made them. I used 1/2 white sugar and 1/2 brown sugar; I also used granny smith apples which I chopped into small pieces. This recipe - Read more ...
  7. 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.
  8. 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. - Read more ...
  9. Love these muffins! Great recipe for apple lovers. Wouldn't change a thing. Topping is wonderful. Delicious plain or with honey butter. Thanks Jen AAAAA
  10. 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!

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