🍎My current dessert obsession 🍎 Recipe!!
🍎 Jumbo Apple Cinnamon Crumb Muffins — 12 Jumbo
Muffin batter
* 4 cups (480 g) all-purpose flour
* 2 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 4 tsp ground cinnamon
* ½ tsp ground nutmeg
* 1 cup (2 sticks / 226 g) unsalted butter, softened
* 1 cup (200 g) granulated sugar
* 1 cup (220 g) packed light brown sugar
* 4 large eggs
* 4 tsp vanilla extract
* 1 cup (240 g) sour cream
* ½ cup (120 ml) milk
* 3 cups peeled and small-diced apples, about 4 medium apples
🍂 Cinnamon crumb topping
* 1 cup (120 g) all-purpose flour
* ⅔ cup (140 g) packed brown sugar
* 2 tsp cinnamon
* ¼ tsp salt
* ½ cup (1 stick / 113 g) unsalted butter, melted
Directions
1. Heat oven to 425°F. Line or grease your jumbo muffin pans.
2. Make the crumb: Combine flour, brown sugar, cinnamon and salt. Stir in the melted butter until chunky crumbs form. Set aside.
3. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. In a large separate bowl, beat the softened butter, granulated sugar and brown sugar until light and creamy.
5. Beat in the eggs one at a time, followed by the vanilla and sour cream.
6. Add half the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix only until combined.
7. Gently fold in the diced apples. Don’t overmix once the flour has been added.
8. Divide evenly among 12 jumbo muffin cups, filling them nearly to the top. Sprinkle each generously with crumb topping and gently press the crumbs onto the batter.
9. Bake at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F and continue baking for approximately 20–26 minutes.
10. Test the center with a toothpick. Try not to hit an apple piece—the toothpick should come out clean or with a few moist crumbs.
11. Cool in the pan for 10–15 minutes, then transfer to a cooling rack.
Baking jumbo apple cinnamon crumb muffins has become one of my favorite ways to welcome the cozy flavors of fall into my kitchen. The combination of cinnamon, nutmeg, and fresh diced apples creates a delightful balance of sweet and spiced that instantly evokes warm autumn vibes. One tip I've learned through trial and error is to ensure that you fold the apples gently into the batter — this helps to preserve their texture and prevents the batter from becoming overly dense. For the crumb topping, I recommend using packed brown sugar and melted butter to achieve that perfect crunchy yet tender finish. When pressing the crumb topping onto the muffin batter, be generous and slightly compact the crumbs so they don’t fall off during baking. Starting the baking process at a higher temperature of 425°F for a few minutes ensures the muffins rise well, then lowering the oven to 350°F helps them bake evenly without drying out. Another trick I find helpful is to test the muffins’ doneness with a toothpick while avoiding piercing any apple pieces to get an accurate result. Once baked, letting the muffins rest in the pan for 10-15 minutes before moving them to a wire rack allows them to set beautifully. These jumbo muffins also reheat wonderfully — just pop them in the microwave for 15-20 seconds, and you’ll have a warm, comforting treat to enjoy with your favorite cup of tea or coffee. Whether you’re serving them for breakfast, a snack, or dessert, these muffins have quickly become a seasonal staple that I keep coming back to every year. Don’t hesitate to customize the recipe by adding nuts like walnuts or pecans for extra crunch or a drizzle of vanilla glaze for added sweetness. Happy baking!
❤️❤️❤️