Apple Pie Muffins Recipe
Loaded with apples and topped with a sweet cinnamon crumble, Apple Pie Muffins have a soft crumb and golden top with warm, spiced flavor and apple sweetness.
Servings: 18 muffins
Calories: 265kcal
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.
Notes
STORE the muffins in a Ziploc bag or an airtight container once they’ve cooled completely. This makes it easy to adjust airflow if they start to feel too moist or soggy. They’ll stay fresh for about 2–3 days at room temperature or up to 5 days in the fridge.
To FREEZE, transfer the cooled muffins to a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to eat, let them thaw at room temperature, then REHEAT in the microwave or oven. For a warm muffin, microwave for 20–30 seconds or warm in a 300 degrees F (150 degrees C) oven for 8–10 minutes.
Nutrition
Serving: 18serving | Calories: 265kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 105mg | Fiber: 1g | Sugar: 26g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
