There’s something incredibly comforting about biting into a soft, warm muffin straight from the oven. And when you add in the sweet crunch of apples paired with the earthy richness of walnuts, you’ve got yourself a treat that feels like home. I’m not just saying this as a food blogger—I’m saying it as someone who loves baking for family and friends, especially when I want to surprise them with something cozy and delicious.
Today, I’m going to share my take on Jumbo Apple-Walnut Muffins, a recipe that has evolved in my kitchen over the years. Trust me, these muffins are not your ordinary bakery muffins—they’re jumbo in size and flavor, and they hit all the right notes: slightly crisp on the outside, moist and packed with chunky bits of apple and walnut on the inside. Whether you’re planning to have them as a breakfast treat, an afternoon snack, or even as a dessert, these muffins are sure to leave everyone asking for seconds.
But first, let me tell you how I came across this recipe and why it’s special to me.
| Why Jumbo Apple-Walnut Muffins?
I’ve always been a huge fan of apple desserts—apple pies, apple crisps, apple cakes, you name it. But muffins, in particular, have a special place in my heart. They’re easy to make, versatile, and the perfect grab-and-go option for busy mornings. Plus, they’re portioned, so you don’t have to worry about overindulging (although with jumbo muffins, that’s debatable!).
I first started experimenting with this recipe when I was trying to recreate a muffin I used to buy at my favorite local café. It was moist, hearty, and filled with chunky apples and crunchy walnuts. Unfortunately, they stopped selling them, so I took it upon myself to make a version that would rival the original. After many trial runs and tweaks, I finally perfected the recipe, and I can confidently say that these muffins are even better than what I remember from the café!
| The Secret to Making Jumbo Muffins at Home
Before we dive into the recipe, I want to share a few tips I’ve learned along the way. These are things I wish I’d known when I first started, and they can make all the difference in achieving that perfect muffin texture.
1. Don’t Overmix the Batter
One of the biggest mistakes people make when baking muffins is overmixing the batter. You want to stir just until the dry ingredients are incorporated into the wet ingredients. Overmixing leads to dense, tough muffins, which is the opposite of what we’re going for. Aim for a lumpy, slightly chunky batter.
2. Use a Jumbo Muffin Tin
If you’ve ever tried to make jumbo muffins in a standard-size muffin tin, you know they just don’t turn out right. For that true jumbo size, you’ll need a jumbo muffin tin. They’re not too expensive and can really elevate your baking game. Plus, who doesn’t love a muffin that’s basically the size of your hand?
3. Choosing the Right Apples
The type of apple you use can affect the texture and flavor of your muffins. For this recipe, I recommend using a tart apple, like Granny Smith, as it balances the sweetness of the muffin. If you prefer something sweeter, Honeycrisp or Fuji work well too.
4. Add a Walnut Topping for Extra Crunch
While the walnuts inside the muffin provide a lovely crunch, I like to sprinkle some chopped walnuts on top before baking. This gives the muffins a beautiful, golden-brown top with a little extra texture and flavor. If you’re feeling indulgent, you can even add a sprinkle of cinnamon sugar on top.
| My Personal Favorite Add-Ins
Okay, confession time: I love tweaking this recipe depending on the season or my mood. While the apples and walnuts are non-negotiable, I sometimes like to add a little something extra to make the muffins even more irresistible.
Here are a few of my favorite add-ins:
- Raisins: Soak them in warm water for about 10 minutes to plump them up before folding them into the batter. They add a burst of sweetness and moisture.
- Dried Cranberries: For a tart contrast, dried cranberries are a great option. Plus, they add a pop of color!
- Oats: If you want a heartier texture, sprinkle a few oats into the batter or on top of the muffins before baking. It gives the muffins a rustic feel.
| Let’s Get Baking! The Jumbo Apple-Walnut Muffin Recipe
Now that you’ve got some tips and ideas for personalizing your muffins, it’s time to get baking. Here’s the recipe I’ve perfected over the years, and I hope it becomes one of your favorites too.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1/2 cup milk (whole or 2%)
- 1 tsp vanilla extract
- 2 cups peeled and chopped apples (about 2 medium apples)
- 1 cup chopped walnuts (plus extra for topping)
Instructions:
- Preheat the oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, sugars, applesauce, vegetable oil, milk, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in the chopped apples and walnuts, being careful not to crush the apples.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with extra walnuts (and a bit of cinnamon sugar if you like).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, enjoy one while it’s still warm!
| Why You’ll Love These Muffins
Now, I know it’s hard to go wrong with apple and walnut, but these muffins have a few things going for them that make them extra special:
- Moist Texture: Thanks to the applesauce, these muffins stay moist without being too dense. The apples add even more moisture, making each bite soft and flavorful.
- Perfect Balance of Flavors: The tartness of the apples contrasts beautifully with the sweetness of the sugar and the warmth of the cinnamon and nutmeg.
- Nutty Crunch: The walnuts add a lovely crunch that complements the softness of the muffin. If you’re not a fan of walnuts, you could substitute pecans or even leave the nuts out altogether, but I personally think they’re essential.
| How to Serve Jumbo Apple-Walnut Muffins
These muffins are best enjoyed fresh from the oven, but they also store well. You can keep them in an airtight container at room temperature for up to three days or freeze them for longer storage. If you want to reheat them, just pop them in the microwave for 10-15 seconds, and they’ll taste like they just came out of the oven.
I like to serve these muffins with a little pat of butter or a drizzle of honey for an extra indulgent treat. Pair them with a cup of hot coffee or tea, and you’ve got yourself the perfect breakfast or snack.
| Your Turn!
Now that you know how to make these delicious Jumbo Apple-Walnut Muffins, I’d love to hear from you! Have you ever baked jumbo muffins at home? What are your favorite add-ins or substitutions? Let me know in the comments below, and don’t forget to share your baking success with me!
And hey, if you’re feeling adventurous, try making a double batch of these muffins and freeze half for later. Trust me, they’ll come in handy when you’re craving something sweet but don’t feel like baking from scratch.
Happy baking!