Jumbo Apple Walnut Muffins
Description
This fluffy apple and walnut muffin recipe is made in a jumbo muffin tin and has a sweet, buttery, cinnamon crumble topping for a tasty breakfast treat.
Ingredients
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nonstick cooking spray
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1 1/4 cups white sugar
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1/2 cup butter
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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2 eggs
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon ground cinnamon
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1/2 cup milk
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2 cups peeled, cored and sliced apples
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1/2 cup walnuts
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¼ cup white sugar
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3 tablespoons all-purpose flour
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2 tablespoons butter, cubed
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½ teaspoon ground cinnamon
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Coat a 6-cup jumbo muffin tin with cooking spray or line cups with paper liners.
2
Beat 1 ¼ cups sugar, ½ butter, vanilla extract, and salt together in a large bowl with an electric mixer until light and fluffy; beat in eggs, one at a time, beating well after each addition. Whisk 1 ¾ cups flour, baking powder, and ½ teaspoon cinnamon together in a separate bowl; stir into sugar mixture, alternating with milk, until just combined. Fold in apples and walnuts until evenly distributed. Spoon batter into the prepared muffin cups, filling each about ¾ full.
3
Combine ¼ cup sugar, 3 tablespoons flour, 2 tablespoons butter, and ½ teaspoon cinnamon in a bowl using a pastry blender or 2 butter knives until crumbly; lightly sprinkle over batter.
4
Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Cover with aluminum foil if tops start to brown too quickly. Remove muffins from tin; cool on a wire rack.