Bakery Style Jumbo Apple Cinnamon Muffins (With Crumb Topping & Drizzle)

Jumbo Apple Cinnamon Muffins are about to be the go to morning grab in your household.

If you’ve ever grabbed one of those oversized muffins from Costco and thought why can’t I make this at home?—this is your answer. These bakery-style jumbo apple cinnamon muffins are everything you want: sky-high tops, soft fluffy centers, chunks of cinnamon-spiced apples, and that irresistible crumb topping.

Finished with a simple vanilla drizzle, they’re perfect for fall mornings, coffee breaks, or anytime you want that cozy bakery feel right from your kitchen.

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Why You’ll Love This Recipe

These are true bakery-style jumbo size (not standard muffins). These have big domed tops with those signature open cracks. Soft and moist in texture, they have REAL apple chunks that give them that nostalgic flavor of Autumn. The crunchy crumb topping and drizzle set it off onto another level than a regular muffin. To top it off – you can make these ahead of time and freeze them!

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Ingredients

For The Muffins

• 3 Cups All-purpose flour
• 1 Cup Granulated sugar
• 1/2 Cup Brown sugar
• 1 Tablespoon Baking powder
• 1/2 Teaspoon Baking soda
• 1 Teaspoon Salt
• 2 Teaspoons Ground cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Milk
• 1/2 Cup Sour cream
• 1/2 Cup Vegetable oil
• 2 Large Eggs
• 2 Teaspoons Vanilla extract
• 2 Cups Diced apples (small cubes, about 2 medium apples)

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Crumb Topping

• 1 Cup All-purpose flour
• 1/2 Cup Brown sugar
• 1/2 Cup Granulated sugar
• 1 Teaspoon Cinnamon
• 1/2 Cup Cold butter (cubed)

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For The Vanilla Drizzle

• 1 Cup Powdered sugar
• 2–3 Tablespoons Milk
• 1/2 Teaspoon Vanilla extract

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Instructions

Step 1: Prep

Preheat oven to 425°F. Line a jumbo muffin tin with liners or grease well.

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Step 2: Make The Crumb Topping

In a bowl, mix Flour, Brown sugar, Granulated sugar, and Cinnamon. Cut in Cold butter using a fork or pastry cutter until large crumbs form. Place in the fridge.

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Step 3: Mix Dry Ingredients

In a large bowl, whisk together Flour, Granulated sugar, Brown sugar, Baking powder, Baking soda, Salt, Cinnamon, and Nutmeg.

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Step 4: Mix Wet Ingredients

In another bowl, whisk together Milk, Sour cream, Vegetable oil, Eggs, and Vanilla extract until smooth.

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Step 5: Combine

Pour wet ingredients into dry ingredients. Gently mix until just combined. Do not overmix. Fold in diced apples.

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Step 6: Fill Muffin Tin (Bakery Style Tip)

Fill each jumbo muffin cavity all the way to the top. Slightly mound the batter in the center for that bakery-style rise.

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Step 7: Add Crumb Topping

Generously pile crumb topping on each muffin and gently press it into the batter so it sticks.

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Step 8: Bake (Key For Big Tops)

Bake at 425°F for 5 minutes, then WITHOUT opening the oven, reduce temperature to 350°F and continue baking for 22–26 minutes until tops are golden and centers are set.

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Step 9: Cool

Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.

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Step 10: Drizzle

Whisk together Powdered sugar, Milk, and Vanilla extract. Drizzle over slightly warm or fully cooled muffins.

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Pro Tips For Bakery-Style Muffins

• Start with high heat (425°F) to create that quick rise and dome
• Fill muffin cups completely full
• Use thick batter (sour cream is key)
• Don’t overmix—this keeps them soft and fluffy
• Add crumb topping generously for that bakery look

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FAQ

What are the best apples to use?

Firm apples like Honeycrisp, Granny Smith, or Fuji work best because they hold their shape during baking.

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Can I make these in a regular muffin tin?

Yes! Just reduce bake time to about 18–22 minutes.

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How do I store these?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

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Can I freeze these muffins?

Yes—freeze without drizzle for best results. Add drizzle after thawing.

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Why did my muffins not dome?

Make sure your oven is fully preheated and do not skip the initial high temperature bake.

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Other Muffin Recipes

• Bakery Style Lemon Blueberry Muffins
• Bakery Style Chocolate Chip Muffins
• Coffee Cake Muffins
• Classic Apple Cake

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Let me know how yours turn out! These are a staple in my house for late Summer, Fall and Winter. Going and picking your apples from an orchard is another way to make these sooooo much better. I love getting fresh apples when they are in season.