Apple Muffins are soft, crumbly and bursting with apple goodness. These muffins taste just like apple pie!
These muffins will satiate your apple pie fix much easier than baking a pie and in a lot less time. You’ll also still get that spicy aromatic scent of apple pie filling your home! For more apple-y deliciousness, try Classic Apple Pie, Stovetop Cinnamon Apples, or Apple Cinnamon Oatmeal Cookies.
Like Apple Pie in Muffin Form!
If you’re anything like me, and you love apple pie, you’re going love these muffins! When I got up this morning and looked around the kitchen for something to make, I spotted a bag of apples I had purchased earlier in the week.
Since baking a pie (and eating it) is a lot of work and kind of impractical for the two of us, I thought I could use them in muffins… breakfast muffins that would taste just like apple pie. I knew I could eat my fair share, but I wasn’t sure my husband would, so I asked him. He said, “muffins with apples and oats, what am I, a pony?”
I figured he wouldn’t be too keen on the oats, but as soon as the muffins came out of the oven, he gobbled one up.
Ingredient Tips for Apple Muffins
Apples: You can use whatever you have on hand, although green granny smith apples hold their shape the best, and their tartness compliments the sweetness of the muffin batter really nicely.
Buttermilk: Buttermilk is used to tenderize the gluten and create a super soft muffin texture.
Oats: If you aren’t a huge fan of oats, just omit them and increase the flour to a half cup. They’ll be just as good.
How to Make Apple Muffins
PREP. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers.
WHISK. To make the batter, in a medium size mixing bowl, combine flour, salt, baking soda, cinnamon and spices. Whisk together until incorporated, set aside.
CREAM & SCOOP. In the bowl of a stand mixer, cream butter and sugars. Add egg, applesauce, and vanilla, mix on low until combined. With mixer on low speed, alternate buttermilk and dry ingredients, adding about ⅓ of each mixture at a time, until remaining ingredients are gone. Remove bowl from stand and fold in apples. Scoop mixture in to prepared muffin tin (fill just a tad bit over ¾ of the way).
TOPPING. To prepare the topping, in a small mixing bowl, combine all ingredients. Mix until clumps begin to form. Sprinkle over each individual muffin.
BAKE. Place in oven and bake for 22-25 minutes, or until a cake tester inserted into the center comes out clean. The muffins should have a little spring to them and the topping should be golden brown and crunchy.
COOL. Remove and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage Tips
Storage: Store muffins in a ziploc bag at room temperature. This way, you can easily change the airflow for muffins if you notice they’re getting too moist or soggy. They should last around 2-3 days.
Freezing: Muffins are one of the easiest items to freeze! Keep them in an airtight container in the freezer for 3 months. You can just pull one out, let it thaw at room temperature, and then reheat in the microwave or in the oven if you would like to eat it warm.
For more muffin recipes, try:
Apple Pie Muffins Recipe
Ingredients
- 2 1/2 cup all-purpose flour
- 1 1/2 cup brown sugar - packed
- 1/2 cup butter - room temperature
- 1 cup buttermilk - (or 1 c. milk + 1 tbsp. lemon juice, sit for 10 min)
- 1/4 cup applesauce - plain
- 1 large egg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice - or apple pie spice
- 1 1/2 cup Granny smith apples - peeled and diced
Topping
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar - packed
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon
- 4 tbsp butter - melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper or muffin liners.
- To make the batter, in a medium-sized mixing bowl, combine the flour, salt, baking soda, cinnamon, and spices. Whisk together until incorporated, then set aside.
- In the bowl of a stand mixer, cream the butter and sugars. Add the egg, applesauce, and vanilla, then mix on low until combined. With the mixer on low speed, alternate the buttermilk and the dry ingredients, adding about ⅓ of each mixture at a time, until everything is combined. Remove the bowl from the stand and fold in the apple chunks. Scoop the mixture into the prepared muffin tin (fill each liner slightly more than ¾ full).
For the Topping
- To prepare the topping, in a small mixing bowl, combine all the ingredients. Mix until clumps begin to form. Sprinkle evenly over the tops of the muffins. Place in the preheated oven and bake for 22–25 minutes, or until a cake tester inserted into the center comes out clean. The muffins should have a slight spring to them, and the crumb topping should be golden brown and crunchy.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
The cinnamon and apple together are so cozy. Perfect with coffee in the morning.