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Jumbo Fluffy Walnut Apple Muffins

Rated as 4.63 out of 5 Stars

"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."
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45 m servings 635
Original recipe yields 6 servings (6 jumbo muffins)


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  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. 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. 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. 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.


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

Nutrition Facts

Per Serving: 635 calories; 28.2 89.7 8.8 114 483 Full nutrition

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  1. 334 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

decent. They weren't as light as I had imagined, but they still tasted much better than other dry muffins.

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Least positive

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 ...

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 ra...

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 p...

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....

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 a...

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 of...

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 mu...

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 ...

Do not have jumbo muffin pan,so I used the reg. size of 12 muffin pan. Shredded the apples,2 cups. Replaced half the butter with apple sauce. Baked 25 min. Very moist and good. Thanks Jen