Jumbo Apple Walnut Muffins

These fluffy apple and walnut muffins are made in a jumbo muffin pan and have a sweet, buttery, cinnamon crumble topping for a tasty fall breakfast treat.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 635 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup white sugar
• 2 teaspoons baking powder
• 3 tablespoons all-purpose flour
• nonstick cooking spray
• 2 tablespoons butter, cubed
• 2 cups peeled, cored and sliced apples
• 0.5 cup butter
• 0.5 cup milk
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1.75 cups all-purpose flour
• 1.25 cups white sugar
• 0.5 cup walnuts

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.