Bakery Style Jumbo Apple Crumb Muffins
These Bakery Style Jumbo Apple Crumb Muffins combine the perfect balance of tender, apple-studded cake topped with a generous crown of buttery crumb topping. What sets these apart from standard muffins is their impressive height, moist interior, and bakery-worthy appearance that will have family and friends convinced you purchased them from a professional establishment.
Equipment
- Jumbo Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Muffin Batter
- 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled (1 stick)
- 1 cup granulated sugar can reduce to 3/4 cup for less sweetness
- 2 large eggs room temperature
- 1 cup buttermilk substitute: 1 tablespoon vinegar or lemon juice + enough milk to make 1 cup
- 2 teaspoons vanilla extract
- 2 cups apples diced (about 2 medium apples; Honeycrisp or Granny Smith recommended)
- 1 tablespoon lemon juice
Crumb Topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter melted (1 stick)
Optional Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk or apple cider
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a jumbo 6-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
- Peel, core, and dice the apples into approximately ¼-inch pieces. Toss them with 1 tablespoon of lemon juice to prevent browning and enhance flavor.
- In a medium bowl, whisk together 1 cup flour, ⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspoon cinnamon, and ⅛ teaspoon salt for the crumb topping. Pour in the melted butter and stir with a fork until the mixture forms crumbs of varying sizes. Set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Some small streaks of flour are fine.
- Fold in the diced apples until evenly distributed.
- Divide the batter evenly among the 6 jumbo muffin cups. They should be filled all the way to the top.
- Generously sprinkle the crumb topping over each muffin cup, using your fingers to gently press it into the batter slightly. Use all of the topping – about 2-3 tablespoons per muffin.
- Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 20-25 minutes more, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using the glaze, whisk together powdered sugar, milk or apple cider, and vanilla extract until smooth. Drizzle over completely cooled muffins.
Notes
The initial high temperature helps create tall, domed muffin tops that are characteristic of bakery-style muffins.
For best results, use firm apples like Granny Smith or Honeycrisp that won't break down too much during baking.
These muffins freeze well - store unglazed muffins in an airtight container for up to 3 months.
Room temperature ingredients incorporate better and create a smoother batter.
Nutrition
Calories: 510kcalCarbohydrates: 69gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 280mgFiber: 2gSugar: 39g
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