Reviews for Jumbo Fluffy Walnut Apple Muffins
I rated a 4* as I made minor changes as per other reviews. I used margarine instead of butter, reduced sugar to 1 cup, increased cinnamon to taste, and diced apples. I also baked them in a standard 12 cup muffin pan. The muffins have a nice flavor, and I will make these again if I find myself with apples nobody will eat, like this morning. Great recipe, thanks.
Pretty good. I poured my batter into 2 bread pans cause I didn't have any muffin papers. Baked for 40 minutes at the same temperature.
These were really good, but I used whole wheat flour and substituted Splenda for the sugar. I also diced up the apples. Sliced? (shrugs)
Easy! Used all lt.brown sugar & a mix of whole wheat & oat flour; also used 1T of Greek Yogurt to milk to make the 1/2C. Used suggestion of adding 1/2 tsp Nutmeg. These turned out GREAT! Have lots of fresh picked apples, so will be making more batches to freeze for those cold winter mornings.
This is my typical "hospitality" recipe that I bring with me when staying with friends' parents. They love it everytime. Easy and really delicious.
Pretty good. The only changes I made were 1 cup sugar instead of 1.25, used slivered almonds instead of walnuts & adding some oats to the cinnamon crumble.
Moist and delicious. I used fresh pears instead of apples and the muffins were to die for!
these are totally awesome! only changes we made were to keep the skin on the apples(cut up into teeny tiny chunks) & used dark brown sugar for the crumb topping coz its prettier :) can't make enough!!
These are so good! I made them healthier by using Splenda instead of sugar and water instead of milk, and I didn't even put the crumble topping on them. They turned out a little crunchy on top and so light and fluffy inside! So good, I love this recipe!
I would definately recommend this recipe. It is one of the best muffin recipes I've had. It's moist enough, and has the right amount of spices with the apples. I also used mango's along with the apples and it still tastes great. Thanks
These are really yummy indeed! I put soy milk instead of regular and reduced the sugar to only 1 cup which is more than enough...next time I will use even less. For the top sprinkle I kept the butter (cut in big pieces) in the fridge together with the sugar, cinnamon and flour required and just before sprinkling the muffins I used a fork to cut down the butter in the pea size bits. Gold recipe for sure! Thank you!
Delicious, fluffy, just the right crunch on top, I had to stop myself from eating two of them as I was taking them out of the pan!!! I substituted 3/4 whole wheat flour, used 1 tsp cinnamon in batter, and used 3 apples, 1 shredded and rest small diced. The walnuts were small diced, too. The tops did not dome for me...maybe I put too much crumb topping on top...? Excellent flavor!!! Thanks!
After reading all the reviews first I opted to use small muffin pan (dozen) and I used non stick pan and greased it as well, THEY STILL STUCK!! Very annoying when I did everything possible to get them out in one piece, I even put them in the freezer as other reviewer suggested, it did help a bit. I found they did not rise very well and all my ingrediants were fresh and not outdated. I diced the apples instead of sliced. They tasted great, but next time I will use paper cups(not that will make difference as others said they stick in that too) If anyone can figure out why they stick to everything please post reason... I also use brown sugar for the streusal topping.
These are scrumptious, moist, light, flavoursome and oh so delicious. I used UK muffin cases and a 5cm ice-cream scoop and got a yield of 20. Baked at 160C (fan oven) for 20 minutes. Big hit with folks in my office. Substitutions/variations based on other reviews: Used 1cup white caster sugar and 1/4 cup dark brown sugar Spices: 2 teaspoon cinnamon and 1/2 teaspoon all spice Topping: used 2 tablespoons flour and 1 tablespoon rolled oats
Flattened out on top - likely a result of overfilling the pan, or else too much baking powder. Will probably be better the next day as the flavors blend.
My husband, the kids loved these muffins!And so did I. Some what a procedure the preperation, but well worth it. I did shred one apple and chopped the other one in small pieces. Definitely will make this recipe again. Soon.Thank You!
These are wonderful!
Turned out wonderful! I will definetly be making these again and again! They smell amazing in the house while baking as well........YUM!
These are amazing my family loves them . I wouldn't change a thing .
Great base recipe! I can't have milk so I did 1/2 cup of orange juice with 1 tsp of baking soda instead of baking powder. I also added a little more cinnamon and a 1/2 tsp of pumpkin pie spice. I baked these in smaller muffin pans and they were ready in 18 minutes. The walnuts are key. So tasty. Thanks!
These are amazing! I baked mine in regular tins and it made 16. I did make a few changes but I am sure they would be perfect as is. Here are my changes: 1. cut the butter in half but added 4 oz of unsweetened applesauce. 2. Used only 1 cup of sugar, 3/4 white and 1/4 brown and 3. I used lowfat buttermilk instead of milk.
These are great. Texture remained awesome even after substituting 1/4 applesauce for a 1/4 cup butter. I also left off the topping to cut out calories and left my apple chunks fairly large for extra moist muffins even the next day.
I over filled the muffing cups, so they over flowed, but they still tasted excellent! Great flavor, very light! Thanks for sharing!
These tasted good, but stuck to the muffin papers I used and were a mess.
These are very tasty. I got 18 regular sized muffins out of this recipe. Instead of the topping I used Red and White Sugar crystals. Gave it a nice sweet crunch on top. Also I left out the walnuts since I was making these for a school party. I stirred in about 1/2 cup of cinnamon chips instead. Thanks I will be making these again!
Oooooohhhh, these are incredible! Moist and fluffy and yummy. I didn't do the topping and they were still perfect.
Excellent muffins!!! Thank you for such a great recipe!!! Perfect as is. I shredded some of the apples instead of cutting them. Other that that everything as is...
Wow, these are great! I altered the recipe by using 1 cup white, 1/4 cup brown sugar; 1 cup white and 3/4 cup whole wheat four; 1 full teaspoon cinnamon; and pecans instead of walnuts. For the topping I used brown sugar instead of white. My batter made a baker's dozen regular size muffins that baked for 20 minutes. Thank you.
I left out the walnuts because my husband doesn't like them. Also, to cut fat, I substituted half the butter for applesauce, and used only a cinnamon-sugar mix for the topping. They tasted great. As I don't have a jumbo muffin pan, I used a regular muffin pan, but I bet they're better in jumbo size.
I made 12 standard size muffins with this recipe. These muffins have an excellent buttery flavor. I used Granny Smith apples and diced instead of slicing them, left out the walnuts because I didn't have any on hand, and I only used 1 cup of sugar for the muffin batter. I gave these four stars because the crumble topping wasn't that impressive. I didn't think there was enough of it, and it fell off the muffin when you were eating it. The crumble topping on the banana crumb muffin from this site is a much better topping.
Overall an excellent recipe, perfect for fresh fall apples. Do yourself a solid and if you can, buy fresh apples from your local farm or farmer's market. There no comparison in flavor between fresh farm produce and produce bought at the grocery store. Some varieties of farm apples can be stored for several months under the right conditions, and still have more flavor then the grocery store version. My one complaint, way too much sugar. I feel most recipes call for way too much sugar, so I always cut in half. I used 1/2 c sugar, and I think with the streusal topping, and ripe apples, when I make this again I'll cut it to 1/4 c sugar in the batter. I also cut the streusal's sugar from 1/2 c to about 3 Tablespoons. I warmed my eggs in hot water while I fluffed the sugar, then added the eggs, I added 2 teaspoons of vanilla extract, 2 t ground cinnamon, 1/4 t ground cloves, 2 1/2 t baking powder, 1/2 c buttermilk instead of milk alternately with the flour, 1 c finely chopped walnuts (in a food processor that I pulsed 5 seconds at a time until I reached my desired consistency), and used fresh finely chopped Pippin Apples that I put in the processor. I folded the walnuts and apples in. I got 16 muffins. Be careful not to overcook! Mine took about 15-18 min at 375 F. My Grandma taught me you can tell if a muffin is done by lightly pressing on the top of the muffin. If it bounces back, it's done, if it pushes in and stays that way, it needs more time! Happy baking!
These were delicious, but made these modifications for the batter mix: I used 1/2 cup white + 1/2 cup brown sugar (the extra 1/4 cup of sugar is unnecessary. 1 cup was sweet enough). I also added 1/2 tsp nutmeg, and 1/2 tsp ground ginger. I chopped two peeled MacIntosh apples finely, but not minced. I used all of the batter in a standard 12-muffin tin, sprayed (no muffin papers), and they fell out perfectly after 30 min with no burning. Will definitely make these again.
Delicious, moist and worth making.
These are awesome muffins, definitely earning 5 stars from all of my friends and family that have tasted them. The first time I made them, I followed the recipe exactly and they were great. The following times I have made them, I have used 1/4 cup butter and 1/4 cup applesauce. This makes the batter thinner, but the muffins were lower in fat, remained moist for longer, and cooked just fine. I also added more cinnamon. Cooking them in regular muffin pans works just as well as the jumbo ones. One last tip, I've found the substituting apple pie spice for the cinnamon is good, too.
Wonderful - moist, easy to make, and pretty, too!
these muffins are so yummy! they didn't rise, but nobody complained. i will definitely make them again!
Awesome muffins!!! I halved the recipes and made 7 large-sized muffins, really great even without the walnuts, and i used cinnamon-sugar instead of butter crumbles for the toppings..still taste fantastic. Also, i diced the apples. Thanks for the recipe :)
I have made a double batch of these twice. The first time I made exactly as the recipe states, except I chopped up the apple slices. The batter was light and fluffy, but the muffins themselves didn't overwhelm me. The second time I sliced the apples like the recipe calls for but doubled the spice and added a smidge more sugar. They are good, but I think I still like the batter better than the final product.
Taste was very very good, but I think some of my baking ingredients have lost their freshness and power because they would not rise. (I am also using Splenda). I will definately try again once I get new baking powder.
Aside from leaving out the walnuts, I didn't change the recipe a bit. The muffins were delicious! My husband said they were 'heavenly'. ;) Will be making these again and again. :)
These muffins went quickly. They are soooo good. They fill the house with a wonderful aroma while baking and turn out moist and sweet and yummy! I'm so excited to have a wonderful new muffin recipe. Thank you Jen.
Excellent flavor, even better the next day. I chopped the apples since I made mini-muffins. The recipe made 36 mini-muffins and 1 large muffin. For lower fat, I substituted unsweetened applesauce for half of the margarine and they were still great. I sprayed my nonstick muffin pan with Pam, and still had a bit of difficulty removing the muffins, so if you don't have nonstick tins, I would use cupcake liners.
this recipe was awsome. Every one liked it. It was moist and full of flavor. the only tweaking i did was 1 cup sugar 1/4 cup brown sugar and i added cinnamon to the topping. I have made this twice in one week and my daughter is helping me make it for her 4H contest at school!
I made these muffins without the topping and they turned out great. I made these both as jumbo and regular size and everyone thought the regular size turned out better... the smaller ones had a nice crusty outside with every bite.
Super yummy! I used pecans instead and it worked great.. My crum was not as successful as the pic but I had a few muffins with a nice crunch. Will make again!
these are great! i brought them to a few brunches over the holidays and people couldn't believe i made them because they are so yummy. i made them in a regular size muffin pan and it made about 14 muffins instead of just the 6 jumbo size.
DELICIOUS :) very simple to make and results in fluffy moist muffins. ALSO it has the right amount of sweet taste. CHANGES: used 1 c. white sugar and 1/4 c. brown sugar. replaced walnuts with pecans used 1 tsp baking soda + 1/2 tsp white vinegar mixed with milk
This is the best muffin recipe I have ever tried. So simple yet so delicious! I had several requests for this recipe already! I chopped the apples instead of slicing. I also used regular sized muffin tins. I think I will bag up the dry ingredients in ziploc bags for even quicker mixing on busy days, and freeze chopped apples for these when I freeze my pie apples.
I didn't have any apples so I replaced them with 2 bananas, used margarine instead of butter, and cut the sugar to 1 cup. I didn't make the topping and it still came out great, it was actually fluffy and light. I didn't grease my non-stick muffin tin and the muffins came out easily.
I left out the walnuts, cut the recipe in half and also didn't make the topping. I did add chocolate chips, though, and these turned out great. I'll definitely make these again. Mine baked for 20 minutes as I used regular muffin papers. Yummy!!
We just got new jumbo muffin tins and I wanted to try this recipe out. It is so deliciously moist and fluffy. The combination is perfect. Defined
I loved this recipe but added 2 tablespoons chia seeds, and 2 tablespoons crushed flaxseed and substituted flour with gluten free, and butter with dairy-free spread! Also reduced the sugar. Best dairy and gluten free apples i have EVER tried, and my family agreed!!
These turned out great. I first tried them about a year and a half ago and took them to work. Everyone at work loved these and asked for the recipe. Which, I directed them to this site. I made these for Christmas in 2008. My family loved them. This Christmas my neices and nephews were eager to have these for the holidays this year (2009) and were disappointed when I didn't make them. Needless to say, I think next year I'l make it a tradition to bake these for the famiy for the holidays. The only thing that prevents me from making these is the prep time. I prefer to have fresh apples that I've cored and peeled. This takes a lot of time. Therefore, it's a once a year recipe that I'll do in BIG batches. Will see if there is an easier way to prep the apples for the future.
Excellent!! Very moist & delicious! I didn't have any nuts the day I made these & they were still good. I also omitted the topping. This is by far the best muffin recipe I have used.
This was fantastic! I chopped my apples rather than just slicing them. I used the little bit of low fat vanilla yogurt I had leftover (1/3 cup) and then judged how much milk to add for a good consistency- turned out delicious. I also added 1/4 t nutmeg. I will probably bump the cinnamon up to at least 3/4 t next time.
These didn't rise as much as I expected, the tops were more flat than peaked, next time I may add a tsp more of baking powder to get a better rise. Despite the flat tops, they were quite yummy. My son and DIL thought they were the best muffins I have made, so five stars for that.
These are great,very fluffy and moist. I made them without the topping to save calories and they are still delicious. I also used a smaller muffin pan and freezed the leftovers.
The taste is fine but they are very crumbly and came out of the cups all crumbly. I've made many muffins but these are the worst. I doubt if I'll make these again. I used plenty of Pam.
I omit the walnuts cause the husband doesn't like them. When it comes time for the apples, I just cut them freehand over the mixing bowl into dice size. Its not a big deal if they are bigger than that, it just means you get more yummy chunks of apple in each bite.
AWESOME! Converted to gluten-free for celiac daughter by using Bob's Red Mill gluten free pastry flour, sifting it before adding, and beating egg whites separately to stiff peaks (since gluten free pastries are often heavy). Came out unbelievably fluffy and stayed moist over three days; my daughter was so thrilled with these. I made twice, once with peeled apples per recipe, once with peels on for fibre and nutrients; both were great. I would toast the nuts if you like more walnut flavour. I subbed brown sugar for half the white and doubled the cinnamon. I think the streusel topping isn't needed because they are already sweet, but my daughter loved the topping and begged me to keep it, so I did :-) For me, recipe made 12 regular size muffins.
These are so incredibly awesome! I have to keep making more!
I made everything the same except substituted whole wheat flour instead of white and they were so moist and rose well. I didn't even add the topping. They are a real treat with less guilt! :)
I can't believe I am capable of making such delish muffins!! All thanks to Jen for posting this marvellous recipe. Minimal changes on my part: sub butter with oil; used part plain and self raising flour. I was pretty liberal with cinnamon and nutmeg myself :)
These were great! I made regular sized muffins, since I don't have a jumbo pan, and it made a dozen plus about 6-9 mini-muffins. The only things I did different, was I chopped the apples instead of just slicing them, and I got lazy and didn't do the topping, just sprinkled with cinnamon-sugar. I'm sure the topping would make these even better! Oh, I also didn't add the walnuts because we don't really care for them.
Overall yummy recipe. I like to mix the wet ingredients together, then stir in the dry ingredients. I don't think you need to alternate mixing in the milk with the flour. I also used 1/4 cup of butter with 1/4 applesauce. Then also used 1/2 cup whole wheat flour and 1 1/2 cups white flour. Finally I cut the sugar down to just 3/4 cup which turned out just right. I can't imagine how sweet it would be if you used the full amount called for .
This recipe is really great! It's really tasty and my kid loves it. I've adjusted the recipe a little though by cutting back the amount of the sugar to 25g and using brown instead of white sugar.
This was fabulous! I followed the directions exactly for the muffin and made a crumble topping we like (flour, butter, oatmeal, cinnamon) and I will most definitely make these again! They were light and fluffy but still had substance and sweet but not too sweet.
Yummy muffins! We used 1/2 white flour, 1/2 whole wheat flour and they turned out great! Also used regular muffin tins.
Great recipe. Made with mini muffin pan and the muffins were flat (new can of powder). Made again in bunt pan and it was perfect. Baked for 55 minutes, no nuts, added nutmeg and chopped apples to bite size.
Wonderful muffins -- we made them regular sized. I used 1 cup white flour, 3/4 cup whole wheat and added cinnamon chips. My kids loved them and so did I!
I chopped the apple and didn't use the topping this time. (will probably try it next time) They are light and delicious. A hit with my husband.
Wonderful muffins. I only substiuted 1/2 cup milk for pumpkin pie mix (I had some leftover from a pie I made) and used 1 cup all purpose flour and 3/4 cup whole wheat flour. I omitted the topping just due to time constraints and they where wonderful. I main 18 standerd size muffins.
These muffins were just what I was looking for. I shared them with a neighbor, and she just loved them as well. Thanks for sharing a great muffin recipe that is moist and delicious.
I baked these yesterday. Double all the ingredients and made 24 regular sized muffins. Baked at 375 degrees for 23 mins. I skipped the fancy crumble top and reduced 40% of the sugar (just me, I don't like them too sweet). Still came out soft and yummy. Thanks for sharing!
I used one cup of brown sugar and 1/4 cup of white. They were delicious! I would make without the topping as we arent "sweet" eaters, but other than that they were very good.
I made this just as directed except I used black walnuts. So good! Tastes like autumn. My son is eating as fast as I can make them!
this is an awesome muffin recipe. it made 12 muffins in regular sized tins. I followed the recipe exactly (but diced the apples) and it was wonderful. the topping was crunchy and the amount of apples and nuts was perfect. next time i would add a tablespoon of chopped nuts to the topping for a bit of extra crunch.
As I write this I am baking the muffins so I haven't yet sampled them. But they do smell and look amazingly delicious. I did add a bit more milk, about 1/4 cup. I didn't have cubed butter either for the crubble, I only had margarine that is very soft. So what I did was made it the way the recipe says and then I added about 1/8 cup more flour, sprinkled a bit more white sugar, and added a bunch of rolled oats(about 1/4 to 1/2 a cup). Then I rubbed the mixture in my hands until it crumbled. Overall I think this is a amazing recipe and will definetly use again =) Kudos
These were REALLY great!! Although I think it wouldve been better suited for me to do 7 muffins, rather than 6. They were filled to the brim, and I had a little extra batter leftover. If I had filled all 6 to the 3/4 line like mentioned, probably couldve gotten 7. Will be making again for sure! Thanks
Love these, followed recipe as submitted, my husband loves these muffins for a quick week day breakfast with coffee.
very unclear recipe. I thought the first mix (butter, vanilla, sugar) was the crumble and add this mix on top.
Made this a few weeks ago. Would definitely make again and again. Doubled the amount of vanilla, as well as the cinnamon, also added a handful of raisins. Also chopped the apples into small/fine pieces. This made 6 large muffins and 6 regular cup cake size ones.
Wow - these are amazing! Instead of slicing the apples, I chopped them so you get cubes of apple in every bite. They are so moist they don't need any butter at all - even three days later! Great recipe!
Family loved this recipe. Even my granddaughter that is a picky eater loved it. I diced the apples and doubled the recipe. Put it in two regular cupcake pans and 2 mini loaf pans. I sprayed it with pam but not enough. Some stuck. Next time I will use Crisco and see if they come out better. With that much in the oven I ended up cooking them 30 minutes anyway. Will make this again and soon,.
This was my first attempt at making muffins. This recipe was easy and very tasty! I can't wait to make it again.
This recipe was great!!!! The muffins were very moist and fluffy! I diced my apples and used half brown sugar hlaf white sugar for the topping. The only thing I would change is to use less sugar in the batter! Overall, a wonderful recipe I will use over and over!!!
I forgot to put the crumb topping on but was delicious and less messy without it.
I wasn't sold on this one, but it may have been the baker. I'm a pretty good muffin maker, but these just didn't work for me. I overfilled the cups, and I guess that's a big no-no. I also rushed the mixing part. I did the sugar and butter (lovely) and then dumped in the wet stuff. Yuk. I folded that into the dry, being careful not to overmix. It looked okay at that point, but something still went wrong. While the muffin part in the cup was light and fluffy, the tops were non-existant. I ended up trashing the whole batch, but WILL follow the recipe again and follow mixing instructions. Will review my rating after 2nd batch is complete.
Very yummy! Took to my daughter's school while hot! The teachers loved them.
These are soooo good! I mixed the batter and realized the kids hate eaten all of the apples so I added 1 mashed banana and 3/4 cup of pecans insteda of walnuts and it was perfect. Best muffin recipe I have. Real good when warm with butter. Definately a keeper! Thanks.
These had a very good flavor - maybe a little sweet though. Next time I make these, I will cut down on the sugar a bit. They were very hard to get out of the tins, so I would suggest using muffin cups - and maybe even greasing the muffin cups. Overall a delicious muffin though - they only lasted one day in our house! :)
These were good, but I am pretty sure I messed them up...I didnt have butter so I used apple sauce...I didnt have milk so I used butter milk...and I added a smashed banana. With all of that they were still good, they were gone in a day, but I think if I had made them as the recipe is they would have been wonderful.
I love this recipe. I never add the nuts or the topping -- these muffins are still great without either :)
Delicious! The directions state to slice the apples. My opinion is they should be diced.
pretty good. made them too big i think as they ran into each other. wanted to get done before lunch with all the baking. will try again and make as many as the recipe calls for. real good flavor
Great muffins! I had to leave out the walnuts due to allergies and made about a dozen and a half of the regular sized muffins. They seem to freeze well and are a great way to use extra apples.
Fabulous! I didn't make the crumble topping this time, because I was in a hurry... I can only imagine they'd be even more amazing with the topping!!
One of my favorites to make in bulk and freeze for easy breakfasts on the go. These are moist and not too sweet.
I made these for the first time last night. They were amazing right out of the oven, but still tasted great today at room temperature. I made 18 regular size muffins (with liners) and the only change I made was subbing brown sugar for the white sugar in the topping. De-LISH! Thanks for sharing this great recipe!