a big, fluffy muffin with a buttery, sweet topping. This is adjusted for my jumbo muffin tins, which accommodate 1 cup per muffin.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 jumbo muffins |
Ingredients
- 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
Instructions
- 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.
- 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
| Calories | 635 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 483 mg |
| Sugars | 56 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Loved these ! Only change added 1/2 c walnuts. Note: for the struesel use cold butter:)
Overall, I liked the results but….15 minutes prep time?! Not a chance, unless you’re the fastest apple peeler in the world. Still, I loved it but probably would reduce the sugar down to one cup. Bravo though!
Fantastic!
This recipe is a hit! I did make some changes. I used whole wheat pasty flour and they still came out fluffy, moist and not dense at all. Furthermore, I used a regular sized muffin pan. I always fill my muffin cups to the very top since I am not happy with muffins that are flat and unappealing. This yielded 14 muffins that look very appetizing.
I had some bananas that I needed to use so I put one in with the apples and walnuts and they turned out ah-mazing! 10/10 highly recommend.
These were an absolute hit in my house!!!
Delicious, best apple recipe I’ve tried so far. Only change I will make next time is cutting apples smaller because the slices are tricky with muffin tins. I did use regular sized tins, it made 12 and baked in 25 minutes. TRY THIS RECIPE!
Made this tonight. I used 1 cup of white sugar and 1/4 cup brown sugar.. turned out great.
really yummy.i added pecans instead of walnuts
I made it in regular muffin tins, which made about 17 muffins. My daughters loved them with breakfast, I just wish the we’re a little darker on inside as well. They seemed fairly pale when done, I might use brown sugar instead next time for a richer flavor and color.
I made these per the recipe, except omitting walnuts as I have some nut haters in my family. The flavor was excellent, and everyone in my family declared them a hit. They were a bit flat though. I wonder if I beat the sugar and butter too long? I will definitely be making these again and will try not beating for so long.
I liked this recipe very much…loved the chunky slices of apple and crunchy topping
Delicious. Made no substitutions but I feel like I could try to swap out some ingredients for healthier ones. The topping is perfection.
I made these last night. I chopped apples and added toasted walnuts to the batter. I used a slightly larger Demarle muffin pan (silicone…had NO trouble with muffins sticking). I am an experienced baker and I found that the muffins didn’t rise much. However, they are delicious…moist, tender, and the topping is perfect. I will definitely make again!
Made them exactly as directed. 30 minutes in the oven and 6 perfect muffins. I always want more topping though. 🙂
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.
Love the base recipe but I made minor adjustments. Firstly, I halved the butter using Gala Applesauce (2 oz butter & 1/4 cup applesauce). Secondly, using peeled chopped Gala apples. Thirdly, I substituted the Walnuts with 3/4 cup of ground pecans which I added to flour mixture. All were placed in large muffin tins with parchment paper liners. Baked for the 30 minutes yielding 12 good sized muffins! Perfect & yummy!
Delicious! The directions state to slice the apples. My opinion is they should be diced.
I used a smaller muffin tin and it made 17 and took 24 minutes. The whole house smelled awesome! I didn’t put the topping on top and they were still perfect. Will make again maybe with pears?
These are wonderful!
To die for muffin receipt!