These Jumbo Apple-Walnut Muffins are packed with juicy apples, crunchy walnuts, and warm cinnamon—topped with a buttery crumble that’s pure heaven.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, let me paint you a picture. It was one of those dreary, overcast Saturdays where the weather couldn’t make up its mind—rain? No rain? Who knows. I was curled up on the couch, craving something cozy and sweet. And, of course, I had absolutely nothing in the house that fit the bill.
The kids were complaining about being bored, and I was honestly a little tired of hearing the theme song to Bluey on repeat. You know those days when you’re desperate to break the monotony? Yeah, that was me. I peeked into the fridge, praying for inspiration. And then I spotted them. A couple of apples that were slightly bruised and clearly past their prime. But hey, you can’t waste good apples, right?
I rummaged around the pantry, found some walnuts leftover from a holiday baking spree, and a half-open bag of flour from who-knows-when. And just like that, the idea hit me—Jumbo Apple-Walnut Muffins. Because let’s be real, when life gives you mediocre apples, you make something warm and delicious out of them.
Now, here’s the funny part—those muffins were so good, the kids forgot they were bored. It’s like magic. They’ve become a go-to treat ever since, especially when the weather’s being all moody and indecisive. I swear, it’s the comfort food equivalent of a big, cozy sweater.
Why You’ll Love This Jumbo Apple-Walnut Muffins Recipe?
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They’re BIG: Like, genuinely huge. No dinky muffins here. You want a snack that feels like a meal? You got it.
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Apple & Walnut Perfection: The combo of crunchy walnuts and sweet-tart apples just hits the spot. Plus, it’s technically healthy, right?
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Cinnamon Crumble Topping: Let’s be real, the best part of any muffin is the topping. And this one’s buttery, cinnamon-y, and downright addictive.
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Ridiculously Easy: We’re not talking complicated pastry chef skills here. If you can stir, you can make these.
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Totally Customizable: Don’t like walnuts? Cool, throw in some pecans. Want extra cinnamon? Go nuts. Literally.
Ingredient Notes:
Here’s the thing—I didn’t overthink this recipe, and you don’t have to either. Just grab these simple ingredients and you’re golden.
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Apples: I like using Granny Smiths or Honeycrisps because they keep their shape and add a tartness that balances out the sweetness. But hey, if all you’ve got is Red Delicious, go for it.
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Walnuts: They add that perfect bit of crunch. If you’re allergic, just skip ’em or swap for chocolate chips if you’re feeling rebellious.
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Butter: Unsalted is my go-to, but if you’ve only got salted, just cut back on the extra salt. This is a judgment-free zone.
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Cinnamon: Cinnamon’s non-negotiable here. It’s like the cozy glue that holds everything together.
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Flour: All-purpose works great. But I’ve tried these with a gluten-free blend, and they still turned out pretty fantastic.
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Milk: Regular, almond, oat—whatever you’ve got in the fridge. It all works.
How To Make Jumbo Apple-Walnut Muffins?
Step 1: Preheat & Prep
Set your oven to 375°F (190°C). Grease a jumbo muffin pan or line it with paper liners. Because no one likes scraping muffins out of a pan.
Step 2: Mix Up the Batter
In a big mixing bowl, cream together 1¼ cups of sugar, ½ cup of butter, 1 tsp vanilla extract, and ½ tsp salt. You want it light and fluffy. Add two eggs, one at a time, beating well after each.
In another bowl, mix together 1¾ cups of flour, 2 tsp baking powder, and ½ tsp cinnamon. Gradually add the dry ingredients to your creamed mixture, alternating with ½ cup of milk. Then, fold in 2 cups of chopped apples and ½ cup of walnuts.
Step 3: Make That Crumbly Topping
In a small bowl, combine ¼ cup sugar, 3 tbsp flour, 2 tbsp butter (cubed), and ½ tsp cinnamon. Mix until crumbly. You want little lumps—that’s where the magic is.
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Step 4: Assemble & Bake
Fill each muffin cup about three-quarters full with batter. Sprinkle your crumbly topping over each muffin. Bake for about 30 minutes, or until a toothpick comes out clean. If the tops start to brown too fast, just cover them with foil.
Step 5: Cool & Devour
Let them cool for 10 minutes before diving in. Or don’t—I’m not here to tell you how to live your life.
Storage Options:
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Room Temperature: Store in an airtight container for up to 2 days.
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Fridge: They’ll keep for about a week. Just zap them in the microwave for a few seconds before eating.
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Freezer: Wrap them individually and freeze for up to 3 months.
Variations and Substitutions:
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No Walnuts? No Problem: Swap them for pecans, almonds, or even chocolate chips.
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Gluten-Free: Use your favorite gluten-free flour blend. Works like a charm.
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Extra Fruit: Throw in some raisins or cranberries if you’re feeling fancy.
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Dairy-Free: Sub out the milk with almond or oat milk.
What to Serve with Jumbo Apple-Walnut Muffins?
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Coffee: Because… duh.
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Tea: Especially something spiced or chai-flavored.
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Fruit Salad: You know, for balance.
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Butter or Whipped Cream: Because why not?
Frequently Asked Questions:
Can I make these muffins smaller?
Yep! Just adjust the baking time to 18-20 minutes if you’re using a standard muffin pan.
Can I make them vegan?
Sure! Use plant-based butter, flax eggs, and almond or oat milk.
Why did my muffins turn out dense?
You probably overmixed the batter. Just mix until everything’s combined, then stop.
And there you have it—Jumbo Apple-Walnut Muffins that are so good, you’ll probably start making them on purpose instead of just as a rainy-day experiment. Give them a try and let me know how they turn out!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jumbo Apple-Walnut Muffins
Ingredients
- 1 ¼ c white sugar
- ½ c butter
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs
- 1 ¾ c all-purpose flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ c milk
- 2 c peeled cored, and sliced apples
- ½ c walnuts
- ¼ c white sugar for topping
- 3 tbsp all-purpose flour for topping
- 2 tbsp butter cubed (for topping)
- ½ tsp ground cinnamon for topping
Instructions
- Set your temperature to 375°F (190°C). Prepare a jumbo muffin pan by either using cooking spray or placing muffin liners.
Prepare the Muffin Batter:
- In a mixing bowl cream together 1 ¼ cups of sugar, ½ cup of butter vanilla extract and salt until the mixture becomes fluffy.
- Add the eggs one at a time. Beat after each addition.
- In another bowl, combine 1 ¾ cups of flour, 2 tsp of baking powder, and ½ tsp of cinnamon. Mix them together.
- Gradually add the dry ingredients to the creamed mixture while alternating with adding in ½ cup of milk.
- Carefully fold in chopped apples (2 cups) and walnuts (about ½ cup).
Prepare the Cinnamon Crumble:
- In a bowl combine together ¼ cup of sugar, 3 tbsp of flour cubed butter (2 tbsp) and cinnamon (½ tsp) until you achieve a crumbly texture.
Assemble the Muffins:
- Fill each muffin cup about three-quarters with the batter.
- Sprinkle the cinnamon crumble on top of each muffin.
Baking Instructions:
- Place, in the preheated oven. Bake for 30 minutes or until a toothpick inserted comes out clean when tested.
- If you notice that they are browning quickly on top cover them loosely with foil during the baking process.
- Once done baking allow them to cool on a wire rack before serving.
- Enjoy these delicious homemade Jumbo Apple Walnut Muffins!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
The recipe calls for 1 3/4 cups of flour but the instructions state 1 cup of flour
which is it?
Hi Pam! Thanks for catching that! The correct amount of flour for the Jumbo Apple-Walnut Muffins is indeed 1 ¾ cups as listed in the ingredients. In the instructions, it should also mention adding all of the 1 ¾ cups of flour (not just 1 cup). I’ll make sure to update it for clarity. Appreciate you pointing this out, and hope you enjoy the muffins!