Apple Pie Muffins
Indulge in the cozy flavors of autumn with these scrumptious apple pie muffins! Bursting with tender chunks of sweet, cinnamon-spiced apples and topped with a delightful crumbly streusel, these treats are the perfect way to warm up your fall mornings. Whip up a batch and fill your kitchen with the irresistible aroma of freshly baked goodness!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- 2 cups apples, peeled and chopped (240g) (480 ml)
- 1 1/4 cups apples, peeled and chopped (150g) + 1 Tbsp all-purpose flour (300 ml)
🥛Dairy & Eggs(5)
- 4 Tbsp unsalted butter, cold and diced (56g) (56 g)
- 2 Tbsp unsalted butter (28g) (28 g)
- 1/2 cup unsalted butter, room temp (113g) (114 g)
- 2 eggs, room temperature
- 1/2 cup milk, room temp (120ml) (120 ml)
🫙Pantry Staples(11)
- 2 tsp baking powder (10 ml)
- 1 1/2 tsp cornstarch (7.5 ml)
- 2/3 cup all-purpose flour (84g) (83.8 g)
- 2 cups all-purpose flour (250g) (250 g)
- 1 Tbsp all-purpose flour (15 ml)
- 1/3 cup light brown sugar (71g) (66 g)
- 1 Tbsp granulated sugar (12g) (15 ml)
- 1/4 cup light brown sugar (53g) (50 g)
- 1/2 cup light brown sugar (107g) (100 g)
- 1/3 cup granulated sugar (67g) (66 g)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(5)
- 1 tsp ground cinnamon (5 ml)
- 2 tsp ground cinnamon (10 ml)
- 1/8 tsp ground nutmeg (0.62 ml)
- Pinch of salt
- 1/2 tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Crumble: Whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter. Use your fingers to work the butter into the flour until it forms a crumbly mixture. You can squeeze a handful and break it apart to get bigger chunks. Refrigerate until ready to use.
- 2
Apple filling: In a medium pot add apples, butter, brown sugar, cornstarch, cinnamon, and nutmeg over medium-low heat. Stir until butter is melted and sugar is dissolved. Bring to a simmer, stirring occasionally, until apples are tender. Set aside.
- 3
Muffins: Preheat oven to 425°F. Line a muffin tin.
- 4
Whisk together flour, baking powder, cinnamon, and salt. Set aside.
- 5
In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy.
- 6
Mix in eggs and vanilla.
- 7
Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined.
- 8
Toss apples in 1 tablespoon of flour and fold into batter.
- 9
Scoop batter evenly into each cupcake liner. Top each muffin with a spoonful of apple filling, then sprinkle with crumble.
- 10
Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 25-30 minutes.
- 11
Optional: Drizzle caramel sauce on the muffins, if desired.
💡 Pro Tips
- ✓Start baking at 425°F for 5 minutes, then reduce to 375°F to create a dramatic dome top while preventing over-browning of the crumb topping.timing425°F for 5 minutes, then 375°F
- ✓Keep your crumb topping butter pieces pea-sized (¼ inch) and refrigerate for 30+ minutes so they don't melt completely during baking, creating distinct buttery pockets.technique¼ inch pieces, 30+ minutes chilled
- ✓Cook your apple filling until it reaches 185°F internal temperature to fully activate the cornstarch and prevent soggy muffin bottoms from excess moisture.ingredient185°F internal temperature
- ✓Fill muffin cups ¾ full (about 3-4 tablespoons batter) to allow room for the apple pieces and crumb topping without overflow during the initial high-heat rise.technique¾ full, 3-4 tablespoons
- ✓Toss diced apples in flour immediately before folding into batter to create a starch barrier that prevents them from sinking and maintains even distribution throughout.timing1 tablespoon flour per cup diced apples
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Apple Pie Muffins
Indulge in the cozy flavors of autumn with these scrumptious apple pie muffins! Bursting with tender chunks of sweet, cinnamon-spiced apples and topped with a delightful crumbly streusel, these treats are the perfect way to warm up your fall mornings. Whip up a batch and fill your kitchen with the irresistible aroma of freshly baked goodness!
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- 2 cups apples, peeled and chopped (240g) (480 ml)
- 1 1/4 cups apples, peeled and chopped (150g) + 1 Tbsp all-purpose flour (300 ml)
🥛Dairy & Eggs(5)
- 4 Tbsp unsalted butter, cold and diced (56g) (56 g)
- 2 Tbsp unsalted butter (28g) (28 g)
- 1/2 cup unsalted butter, room temp (113g) (114 g)
- 2 eggs, room temperature
- 1/2 cup milk, room temp (120ml) (120 ml)
🫙Pantry Staples(11)
- 2 tsp baking powder (10 ml)
- 1 1/2 tsp cornstarch (7.5 ml)
- 2/3 cup all-purpose flour (84g) (83.8 g)
- 2 cups all-purpose flour (250g) (250 g)
- 1 Tbsp all-purpose flour (15 ml)
- 1/3 cup light brown sugar (71g) (66 g)
- 1 Tbsp granulated sugar (12g) (15 ml)
- 1/4 cup light brown sugar (53g) (50 g)
- 1/2 cup light brown sugar (107g) (100 g)
- 1/3 cup granulated sugar (67g) (66 g)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(5)
- 1 tsp ground cinnamon (5 ml)
- 2 tsp ground cinnamon (10 ml)
- 1/8 tsp ground nutmeg (0.62 ml)
- Pinch of salt
- 1/2 tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Crumble: Whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter. Use your fingers to work the butter into the flour until it forms a crumbly mixture. You can squeeze a handful and break it apart to get bigger chunks. Refrigerate until ready to use.
- 2
Apple filling: In a medium pot add apples, butter, brown sugar, cornstarch, cinnamon, and nutmeg over medium-low heat. Stir until butter is melted and sugar is dissolved. Bring to a simmer, stirring occasionally, until apples are tender. Set aside.
- 3
Muffins: Preheat oven to 425°F. Line a muffin tin.
- 4
Whisk together flour, baking powder, cinnamon, and salt. Set aside.
- 5
In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy.
- 6
Mix in eggs and vanilla.
- 7
Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined.
- 8
Toss apples in 1 tablespoon of flour and fold into batter.
- 9
Scoop batter evenly into each cupcake liner. Top each muffin with a spoonful of apple filling, then sprinkle with crumble.
- 10
Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 25-30 minutes.
- 11
Optional: Drizzle caramel sauce on the muffins, if desired.
💡 Pro Tips
- ✓Start baking at 425°F for 5 minutes, then reduce to 375°F to create a dramatic dome top while preventing over-browning of the crumb topping.timing425°F for 5 minutes, then 375°F
- ✓Keep your crumb topping butter pieces pea-sized (¼ inch) and refrigerate for 30+ minutes so they don't melt completely during baking, creating distinct buttery pockets.technique¼ inch pieces, 30+ minutes chilled
- ✓Cook your apple filling until it reaches 185°F internal temperature to fully activate the cornstarch and prevent soggy muffin bottoms from excess moisture.ingredient185°F internal temperature
- ✓Fill muffin cups ¾ full (about 3-4 tablespoons batter) to allow room for the apple pieces and crumb topping without overflow during the initial high-heat rise.technique¾ full, 3-4 tablespoons
- ✓Toss diced apples in flour immediately before folding into batter to create a starch barrier that prevents them from sinking and maintains even distribution throughout.timing1 tablespoon flour per cup diced apples