Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes Jumbo Apple-Walnut Muffins 4.7 (354) 308 Reviews 48 Photos 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. Submitted by Jen Graham Updated on July 6, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 48 48 48 48 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 Yield: 6 jumbo muffins Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 ¼ cup white sugar 3 tablespoons all-purpose flour 2 tablespoons butter, cubed ½ teaspoon ground cinnamon Directions Preheat the oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers. To make the muffins: Beat 1 ¼ cups sugar, 1/2 cup butter, vanilla, and salt together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at time. Combine 1 ¾ cups of flour, baking powder, and 1/2 teaspoon cinnamon; stir into butter mixture, alternately with milk, until just combined. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. To make cinnamon crumble: Combine 1/4 cup white sugar, 3 tablespoons all-purpose flour, 2 tablespoons cubed butter, and 1/2 teaspoon of cinnamon in a medium bowl; mix together using a pastry blender or two butter knives until crumbly. Lightly sprinkle the tops of muffins with cinnamon crumble. Bake muffins in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. If they are browning too quickly, cover with foil. Remove from pans and cool on a wire rack. Editor's Note: The magazine version of this recipe includes 3/4 cup toasted walnuts in the batter and 1/2 cup toasted walnuts in the topping. I Made It Print 409 home cooks made it! Nutrition Facts (per serving) 635 Calories 28g Fat 90g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 635 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 68% Cholesterol 115mg 38% Sodium 483mg 21% Total Carbohydrate 90g 33% Dietary Fiber 3g 11% Total Sugars 56g Protein 9g 18% Vitamin C 2mg 2% Calcium 128mg 10% Iron 3mg 15% Potassium 194mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.