Jumbo Apple Cinnamon Muffins

A warm, tender apple muffin topped with a crunchy cinnamon streusel — fresh from the oven and ready to enjoy.

When Life Gives You Apples…

Back in early October, my friends and I went out to Oak Glen - a small agricultural community out in San Bernardino County, CA.

Oak Glen is a wonderful place. There are so many different apple orchards you can visit. You can pick apples, pumpkins, sip some fresh-pressed cider, and even have a nice picnic out in the mountains. Nothing gets you into the fall spirit quite like wandering an orchard with a bag full of apples!

We came home with a huge haul of apples — way more than we realistically needed. Luckily, baking has become my new outlet, which means I can actually put all this fruit to good use. I used a few of the apples for an apple focaccia recipe I was testing, but the rest have been sitting in the fridge for a couple of weeks now.

Instead of letting the rest get too soft, I figured I should bake something else with them. After thinking it over, jumbo muffins felt like the right move. I recently bought a set of XL muffin tins, and honestly, I’m a little obsessed with making giant muffins right now.

Here’s the recipe I used, so you can try recreating these muffins yourself. These muffins bake up tall and golden with a crisp streusel top and a soft apple center. The flavor is mild and cozy, more like a classic breakfast muffin than a dessert muffin. If you want a stronger, sweeter apple pie flavor, you can toss the diced apples in a little cinnamon and sugar before adding them to the batter. It gives the apple pieces more sweetness and warm spice.

Fresh apples we picked in Oak Glen — crisp, sweet, and perfect for baking.

Why You'll Love These Jumbo Apple Muffins

• Big bakery-style domes. These rise tall and golden without spilling over or collapsing.

• Soft apple-filled centers. Tender apple pieces give you a comforting, cozy bite in every muffin.

• Crisp, sweet streusel top. The buttery crumble bakes into a crunchy layer that adds great texture.

• Mild, breakfast-style flavor. Warm cinnamon keeps these simple and easy to eat any time of day.

• Uses up a good amount of apples. Perfect for clearing out leftover apples sitting in the fridge.

• Simple to make. Two bowls, no mixer, and all pantry-friendly ingredients.

• Customizable flavor. Keep them mild or toss the apples in cinnamon sugar for a stronger apple pie flavor.

• Balanced texture. Thick batter keeps the muffins soft and moist without getting dense or heavy.

Expert Tips for Best Results

1. Dice the apples small.
   Small, even pieces bake faster and blend smoothly into the batter without sinking.

2. Use cold streusel.
   Keeping the topping chilled helps it bake up crisp and crumbly instead of melting into the muffin.

3. Start with high heat.
   The first few minutes at 425°F help the muffins rise upward and form that classic bakery dome.

4. Do not overmix the batter.
   Stop folding as soon as the flour disappears. Overmixing makes the muffins tough.

5. Fill the wells almost to the top.
   Jumbo muffins need a full well to get height. Aim for about eighty five to ninety percent full. Be careful about overfilling, as the batter may spill over a bit during the upward expansion.

6. Let the muffins rest in the pan.
   Ten minutes of resting helps the centers finish setting so they do not collapse when removed.

7. Boost the flavor if you like.
   For a stronger apple taste, toss your diced apples with two tablespoons sugar and one teaspoon cinnamon before folding them in. This works great if you have more of a sweet tooth!

8. Check for doneness.
   A toothpick should come out clean, and the tops should spring back when lightly pressed.

Dice the apples into small, even pieces so they soften beautifully and distribute evenly throughout the muffins.

Frequently Asked Questions

This recipe calls for buttermilk. Can I use regular milk?
Yes. Add 1 tablespoon lemon juice to make a quick buttermilk substitute. If you choose to use just regular milk, your muffins will come out fine - they will just be a bit less tender around the apples, a little shorter, and a bit denser overall.

Do I need to peel the apples?
Peeling gives a softer texture, but this recipe also works with the peel on. I personally peel my apples, but a little extra fiber never hurt anyone.

Can I make these without streusel?
Yes. The muffins will still rise well, but the streusel adds great texture and a nice, sweet crunch.

To peel or not to peel? That is the question.

Make Ahead Options

• Make the streusel 1 day in advance.
  Keep it in the refrigerator until you are ready to bake. Cold streusel holds its shape and bakes up crisp.

• Prep the dry ingredients early.
  Mix the flour, sugar, baking powder, cinnamon, nutmeg, and salt and store in an airtight container.

• Bake and freeze for up to 2 months.
  Once cooled, wrap the muffins tightly or keep them in a freezer-safe bag. Thaw at room temperature or warm gently in the oven.

• Refresh leftovers easily.
  Warm the muffins in a 300°F oven for a few minutes to bring back the crisp streusel and soften the crumb.

• Good for weekend prep.
  Bake a batch on Sunday and enjoy grab-and-go breakfasts or snacks throughout the week.

A peek inside the jumbo apple muffins — soft, tender, and packed with juicy apple pieces.

Serving and Storage

How to Enjoy These Muffins

• Eat warm with a little butter for a cozy breakfast.

• Pair with coffee or tea for an easy morning snack.

• Slice and toast leftover muffins for a lightly crisp edge.

• Add a drizzle of maple syrup or honey if you want extra sweetness.

Refrigerator Storage

• Store in an airtight container for 3–4 days.
  The crumb stays soft and the streusel stays crisp when stored properly.

• Warm briefly before serving.
  A few minutes in a 300°F oven brings back the fresh-baked texture.

Freezer Storage

• Freeze for up to 2 months.
  Wrap each muffin tightly or place in a freezer-safe bag to protect the streusel.

• Thaw at room temperature or reheat gently.
  A few minutes in the oven warms them through without drying them out.

Reheating

• Warm in the oven at 300°F.
  This keeps the streusel crisp and restores the muffin’s softness.

• Microwave only if you need speed.
  It works, but the streusel will lose its crunch.

Ingredient Swaps and Variations

Add cardamom for warmth
A small pinch brings out the apple flavor and gives the muffins a cozy bakery feel.

Use brown sugar instead of all white
Swapping part of the sugar for brown sugar adds deeper flavor and a hint of caramel.

Try almond extract
A tiny splash paired with vanilla gives the muffins a subtle apple-pie aroma.

Add chopped nuts
Walnuts or pecans add crunch and make the muffins feel heartier.

Toss the apples in cinnamon sugar
Mix the diced apples with two tablespoons sugar and one teaspoon cinnamon for a stronger apple flavor.

Add raisins for extra sweetness
Fold in a small handful if you like a classic apple cinnamon combo.

Make a maple version
Drizzle the tops with a little maple syrup after baking for a sweeter finish.

Use whole wheat flour for part of the batch
Replacing up to one third of the flour adds a nutty flavor without making the muffins dense.

Light brown sugar gives these muffins their warm sweetness and soft crumb. It melts right into the batter for that classic cozy flavor.

What You’ll Need (Tools + Ingredients I Recommend)

These are the tools and ingredients I reach for every time I bake these muffins. They keep the process simple, consistent, and help you get that tall bakery-style rise.

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• Jumbo Texas muffin pan: You need a true jumbo pan to get the tall domes and even baking. A regular muffin pan will not give the same effect. I’ve linked the set of 3 pans that I purchased on Amazon. They’re nice and sturdy and have been working great so far.

• Mixing bowls: One for dry ingredients and one for the wet mixture. Nothing fancy, but you do need two.

• Whisk and rubber spatula: A whisk keeps the dry ingredients light and even. The spatula helps fold the batter gently so the muffins stay soft.

• Measuring cups and spoons: Muffins need balanced measurements for the right texture. Precision helps prevent overflow or dense spots.

• Cooling rack: Cooling the muffins on a rack keeps the bottoms from getting soggy and helps the streusel stay crisp.

• Small knife or offset spatula: Useful for loosening the muffin edges after the ten minute rest so they come out clean.

• Fresh apples: Any baking-friendly apple works. You will need about four to five apples to reach the right amount for this recipe.

• Cinnamon and warm spices: Cinnamon is the main spice here, but a little nutmeg or cardamom is a nice option if you want a cozier flavor.

• Butter, oil, and buttermilk: This combination keeps the crumb soft and moist while giving the muffins structure and richness.

Whisking the dry ingredients — this is where the cinnamon, nutmeg, and flour all come together.

Ingredients

Yields approximately 6 jumbo muffins

Muffins

• 300g all purpose flour

• 200g granulated sugar

• 12g baking powder (1 tablespoon)

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg (optional)

• 1 teaspoon kosher salt

• 2 large eggs

• 240g buttermilk
  If you do not have buttermilk, you can use whole milk mixed with 1 tablespoon lemon juice. Let it sit for 5 minutes before using.

• 113g unsalted butter, melted and cooled

• 60g neutral oil

• 1 tablespoon vanilla

• 300–350g diced apples (about 4–5 apples; toss with 2 tablespoons sugar + 1 teaspoon cinnamon for stronger flavor)

Nutmeg may be “optional,” but it makes these muffins taste like fall. Don’t skip it.

Streusel Topping

• 90g all purpose flour

• 150g brown sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 75g cold butter, cubed

Streusel ingredients before mixing — cold butter, brown sugar, cinnamon, and flour come together to make that crisp, buttery crumble on top.

Instructions

1. Preheat the oven
   Set the oven to 425°F. Grease a jumbo 6-well muffin pan and lightly spray the top surface.

2. Make the streusel
   Mix the flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it in until the mixture looks crumbly. Keep it in the refrigerator so it stays firm.

3. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

4. Mix the wet ingredients
   In a separate bowl, whisk the eggs, buttermilk, melted butter, oil, and vanilla until smooth.

5. Combine the batter
   Pour the wet ingredients into the dry. Fold gently with a spatula until the batter comes together. Mixture should be thick. Be careful to avoid overmixing, as that will result in tough muffins.

6. Fold in the apples
   Add the diced apples and fold until evenly distributed. Stop mixing as soon as they are incorporated.

7. Fill the muffin wells
   Divide the batter evenly into the six wells, filling each one about eighty five to ninety percent full.

8. Top with streusel
   Spoon a generous amount of cold streusel over each muffin. Press lightly so it sticks to the batter.

9. Bake the muffins
   Bake at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F and bake for 18 to 22 minutes more, until the tops are golden and a toothpick comes out clean.

10. Cool the muffins
    Let the muffins rest in the pan for 10 minutes. Loosen the edges with a small knife, then transfer to a cooling rack to finish cooling.

Apple muffin batter just before scooping — thick, cozy, and packed with cinnamon and tender apple pieces.

Apple-cinnamon muffin batter portioned into the wells and ready for a generous layer of streusel.

Right out of the oven — the streusel melts into a crisp, crackly top that makes these muffins irresistible.

Result

You’ll end up with tall, bakery-style muffins that are soft in the center, packed with tender apple pieces, and topped with a crisp cinnamon streusel. The batter bakes up moist without being heavy, and the apples stay juicy without making the crumb wet.

The flavor is mild and cozy, perfect for breakfast or snacking. The cinnamon adds warmth, the apples soften into little pockets of sweetness, and the streusel gives you a crunchy finish with every bite. If you choose to toss the apples in cinnamon sugar, you’ll get a deeper apple pie flavor throughout the muffin.

Let the muffins cool for a few minutes before eating. Warm muffins are great, but letting them rest helps the centers finish setting and keeps the tops crisp.

If you want something to pair with these, they go perfectly with a hot cup of coffee or a little butter spread on top.

Hope you enjoy these muffins as much as I did. Let me know how they turn out or if you try any variations!

Fresh out of the oven — jumbo apple muffins with a crispy cinnamon-streusel top.

Yield: 6 jumbo muffins

Author: Christian Najera

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Jumbo Apple Cinnamon Muffins

These muffins bake up tall and golden with a crisp streusel top and a soft apple center. The flavor is mild and cozy, more like a classic breakfast muffin than a dessert muffin.

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Muffins

• 300g all purpose flour
• 200g granulated sugar
• 12g baking powder (1 tablespoon)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1 teaspoon kosher salt
• 2 large eggs
• 240g buttermilk If you do not have buttermilk, you can use whole milk mixed with 1 tablespoon lemon juice. Let it sit for 5 minutes before using.
• 113g unsalted butter, melted and cooled
• 60g neutral oil
• 1 tablespoon vanilla
• 300–350g diced apples (about 4–5 apples; toss with 2 tablespoons sugar + 1 teaspoon cinnamon for stronger flavor)

Streusel Topping

• 90g all purpose flour
• 150g brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 75g cold butter, cubed

Instructions

1. Preheat the oven Set the oven to 425°F.
2. Grease a jumbo 6-well muffin pan and lightly spray the top surface.
3. Make the streusel Mix the flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it in until the mixture looks crumbly. Keep it in the refrigerator so it stays firm.
4. Mix the dry ingredients In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
5. Mix the wet ingredients In a separate bowl, whisk the eggs, buttermilk, melted butter, oil, and vanilla until smooth.
6. Combine the batter Pour the wet ingredients into the dry. Fold gently with a spatula until the batter comes together. Mixture should be thick. Be careful to avoid overmixing, as that will result in tough muffins.
7. Fold in the apples Add the diced apples and fold until evenly distributed. Stop mixing as soon as they are incorporated.
8. Fill the muffin wells Divide the batter evenly into the six wells, filling each one about eighty five to ninety percent full.
9. Top with streusel Spoon a generous amount of cold streusel over each muffin. Press lightly so it sticks to the batter.
10. Bake the muffins Bake at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F and bake for 18 to 22 minutes more, until the tops are golden and a toothpick comes out clean.
11. Cool the muffins Let the muffins rest in the pan for 10 minutes. Loosen the edges with a small knife, then transfer to a cooling rack to finish cooling.

Notes

Add cardamom for warmth

A small pinch brings out the apple flavor and gives the muffins a cozy bakery feel.

Use brown sugar instead of all white

Swapping part of the sugar for brown sugar adds deeper flavor and a hint of caramel.

Try almond extract

A tiny splash paired with vanilla gives the muffins a subtle apple-pie aroma.

Add chopped nuts

Walnuts or pecans add crunch and make the muffins feel heartier.

Toss the apples in cinnamon sugar

Mix the diced apples with two tablespoons sugar and one teaspoon cinnamon for a stronger apple flavor.

Did you make this recipe?

Tag @najerakitchenrecipes on instagram and hashtag it #jumboapplemuffins