Quantcast

Apple Pie Muffins

by Jamie on October 6, 2011

Post image for Apple Pie Muffins

Yes, you read that title correctly – Apple Pie Muffins. You may recall that I have a minor muffin obsession. I like to bake them almost as much as I like to eat them. My obsession with those big bakery style muffins took over a recent baking related conversation that I had with Amber and we’ve both been on the search for muffin perfection ever since. When I stepped outside last week after a brief rainfall and got my first official whiff of fall – the only thing on my mind was apple muffins.

I didn’t want these to be typical muffins with barely recognizable pieces of apple and a little spice. I wanted these to be hearty, enthusiastically spiced apple muffins with big chunks of Granny Smith apples and a sweet and buttery crumble topping. Honestly – who doesn’t love a crumb topping. I could eat the stuff with a spoon. (Okay, I may have actually eaten the stuff with a spoon.)

These are quite possible my favorite muffins ever. They have all the goodness of apple pie – including the goodness of crust, thanks to that crumb topping. And they are completely portable, which means you can nosh on them for breakfast on your way to work (though watch out for the crumbs!).

Although these muffins may not have the same puffy look of beautiful muffins from the bakery, they taste incredible and are the perfect way to take advantage of apple season. As an added bonus, these apple muffins tasted even better the next day.

Save Recipe Print

Apple Pie Muffins

October 6th, 2011

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time:

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples

For the Topping

1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Directions:

1. Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.
4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.

Notes:

- If you choose to finely dice your apples, take not that they will disappear into the muffin. I left my pieces a little bigger to ensure nice bites of appley goodness.
- If you don't have pumpkin pie spice, you can make your own, or simply substitute 2 teaspoons of cinnamon.
-Recipe adapted from allrecipes.com


{ 75 comments… read them below or add one }

Pat October 23, 2011 at 10:55 am

I made these yesterday to take to a horse clinic for everyone to enjoy. They are wonderful, the ladies loved them. Thanks for the recipe, I know I will be making them again…..

Reply

Alexis October 24, 2011 at 3:24 pm

I made these and they were awesome! They looked and tasted like something you would find in a bakery. The topping definitely “makes” the muffin and I love the top about keeping the apple chunks larger. I ended up with 16 muffins instead of 12, must have had a smaller tin. Thanks for all of your amazing recipes!

Reply

Jacqui C. November 19, 2011 at 3:36 pm

I just made these last night and they received rave reviews. I had leftover batter so I put it into a souffle dish and baked a mini cake…turned out perfectly! I also opted for Fuji apples, which are sweeter, but still great in the final product. Thanks for sharing!

Reply

Chiara November 25, 2011 at 7:05 am

Hi! I just came across your blog and find it great! Nice recipes & beautiful photos (I just started loving photography).
I have some apples that are exactly waiting for a yummy recipe like this one, so I’ll try it this evening for sure. I only need some conversions into metric measures and then I’m dome.
I’ll come back ;-)
Chiara

Reply

Emma Hoover December 14, 2011 at 4:43 pm

OMG, these were sooooo good. I will make then again for sure.

Reply

Victoria Salinas April 4, 2012 at 3:56 pm

omg! i made these yesterday for my Restaurant/Cafe and the clients just loved them! thank you so much they are delicious!<3

Reply

Jess B September 18, 2012 at 10:07 pm

Hi Jaime – I made these muffins tonight with some apples from an apple picking adventure! I’ve made many of your recipes – but I thought something was wrong when I got 20 muffins instead of 12, and that is with me filling up the top. The topping seemed not crumbly at all. Long story short, after being in the oven for only 22minutes…they were spilled over & burnt. :o( I’m sure part of it may be my oven being too hot, but it was a bummer as my boys were looking forward to having these for breakfast. Any ideas why I got so many muffins? What size muffin tins are you using? Thanks for any insight!

Reply

Jamie October 4, 2012 at 5:57 pm

Jess-
Sorry for the late response on this comment – I just found it in my spam. Honestly, I have no clue what could have happened. I have made these a couple of times and never had any issues. I used a standard muffin tin with standard liners – sorry I am not more of a help.
-Jamie

Reply

cc June 18, 2014 at 11:04 pm

If you follow this recipe right, I got 12 standard size muffins. .supper easy .I used the tulip design wrappers in my pan. I don’t see how you could get a more unless u used a really small tin.these are supper easy and very yummy. Love it thanks for sharing

Reply

spartan woman November 9, 2012 at 6:36 am

hi!……..I discovered this recipe way back in September and have made these every week for my family since then.Everyone loves them needless to say,I make 24 muffins with this recipe, double the apples and the topping.Thanks for such a wonderful recipe.I really love your web site,the photography and comments. are exceptional…..keep those recipes coming.

Reply

MBA November 10, 2012 at 5:20 pm

Irene-
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie

Reply

Lora-Lee January 17, 2013 at 6:01 pm

OMG these were amazing. I did find that they made 21 muffins not 12 but super good and my kids LOVED them. Thanks for the great recipe.

Reply

Erin January 18, 2013 at 9:11 am

These were super tasty! Thanks!!

Reply

Daniella July 5, 2013 at 6:55 am

Hi,
1/2 Cup of melted Butter or 1/2 cup of butter and then melted?
Thanks!

Reply

Jamie September 13, 2013 at 7:24 pm

Hi Daniella,
Measure the butter first, then melt it.
– Jamie

Reply

Jo February 13, 2014 at 12:01 am

These are seriously good muffins!

Reply

Elise August 9, 2014 at 11:05 pm

These muffins are awesome!! I don’t usually like apple muffins but decided to try and make these on a whim and I was impressed! Yum!

Reply

Kmo August 11, 2014 at 12:58 am

So yummy!!! Thank you!!

Reply

Jamie August 11, 2014 at 11:20 am

Thanks for stopping by!

-Jamie

Reply

Melissa August 12, 2014 at 1:05 pm

Omg amazing!!!! I made two 9″ cakes with this dividing the batter and crumbling evenly. Baked 24 minutes; 14 minutes then changed oven racks and additional 9 minutes. The spice perfect, the cake moist and apples delightful. I used older grainy texture apples (think gala) and it was amazing!!!!

Reply

Jamie August 12, 2014 at 4:00 pm

So glad you found success with this recipe. Thanks for stopping by.

-Jamie

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: