These Apple Pie Muffins combine the best of both worlds – the warmth of a classic apple pie and the ease of a muffin! With a tender, moist base, spiced apple pie filling, and a buttery cinnamon crumble topping, these muffins are the perfect fall treat. Whether you’re enjoying them for breakfast, as a snack, or a dessert, each bite is filled with comforting flavors of apple, cinnamon, and brown sugar. They are a delightful way to savor the season!
Why You'll Love This Recipe:
You’ll love this recipe because it transforms the flavors of apple pie into a convenient muffin form. The muffins are packed with apple pie filling, giving them a moist and flavorful interior, while the crumbly streusel on top adds a satisfying crunch. The combination of warm spices like cinnamon and nutmeg, tender apples, and a buttery crumble will make these muffins a family favorite. Plus, they’re easy to make and perfect for fall mornings or any time you’re craving something cozy.
Perfect Occasion:
These apple pie muffins are ideal for any autumn occasion. Serve them for a cozy breakfast or brunch, bring them to a fall gathering, or enjoy them as a mid-afternoon snack with a cup of coffee or tea. They’re also great for bake sales, holiday parties, or just as a way to celebrate apple season!
Decoration Tips:
For a rustic, homemade look, sprinkle extra cinnamon and sugar over the tops of the muffins before baking. After they’ve cooled, you can drizzle a simple glaze made from powdered sugar and a touch of milk or water over the tops for a bakery-style finish. If you want to add a bit of fall flair, garnish the muffins with a small slice of apple or a sprinkle of cinnamon before serving.
Ingredients:
Crumble/Streusel:
- 1/3 cup light brown sugar, packed (71g)
- 1 Tbsp granulated sugar (12g)
- 2/3 cup all-purpose flour (84g)
- 1 tsp ground cinnamon
- Pinch of salt
- 4 Tbsp unsalted butter, cold and diced (56g)
Apple Pie Filling:
- 2 cups apples, peeled and chopped (240g)
- 2 Tbsp unsalted butter (28g)
- 1/4 cup light brown sugar, packed (53g)
- 1 1/2 tsp cornstarch
- 2 tsp ground cinnamon
- 1/16 tsp ground nutmeg
Apple Muffins:
- 2 cups all-purpose flour (250g)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup light brown sugar, packed (107g)
- 1/3 cup granulated sugar (67g)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup milk, room temperature (120ml)
- 1 1/2 cups apples, peeled and chopped (215g) + 1 Tbsp all-purpose flour (8g)
Instructions:
For the Crumble/Streusel:
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt.
- Add the diced cold butter, and using your fingers, press the butter into the flour mixture until it forms a crumbly texture. Set aside in the refrigerator to keep it cold while you prepare the rest.
For the Apple Pie Filling:
- In a medium-sized pan, combine the apples, butter, brown sugar, cornstarch, cinnamon, and nutmeg over medium-low heat.
- Stir frequently until the butter melts and the sugar dissolves.
- Bring the mixture to a simmer, stirring occasionally, until the apples are tender when pierced with a fork. Set the filling aside to cool while you make the muffin batter.
For the Muffins:
- Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, beat together the room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla extract, and mix until fully combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Toss the chopped apples with 1 tablespoon of flour, and fold them into the batter.
To Assemble:
- Scoop the muffin batter evenly into the lined muffin cups, filling each about 2/3 full.
- Spoon some of the apple pie filling on top of each muffin, pressing it lightly into the batter.
- Sprinkle the crumble/streusel generously over the apple filling, gently pressing it down so it sticks to the filling.
- Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 15–18 minutes for regular-sized muffins or 25–30 minutes for jumbo muffins. The muffins are done when a toothpick inserted into the center comes out clean.
Enjoy your delicious, warm Apple Pie Muffins, perfect for a cozy fall day!
Storage Tip:
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just thaw and reheat in the oven for a few minutes before serving!