Apple Pie Muffins – A delicious twist on the classic apple pie

These Apple Pie Muffins combine the best of both worlds: the warmth of a classic apple pie with the simplicity of a muffin! With a soft, moist base, a spicy apple pie filling, and a buttery, cinnamon crumble topping, these muffins are the perfect fall treat. Whether you enjoy them for breakfast, a snack, or dessert, each bite is packed with the comforting flavors of apple, cinnamon, and brown sugar. It’s a delicious 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. The muffins are filled with apple pie filling, which gives 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 anytime you’re craving something comforting.

Perfect opportunity:
These apple pie muffins are perfect for any fall 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 perfect for bake sales, holiday parties, or just to celebrate apple season!

Decorating tips:
For a rustic, homemade look, sprinkle cinnamon and sugar on top of the muffins before baking. Once cooled, you can drizzle a simple glaze made with powdered sugar and a touch of milk or water on top for a bakery-style finish. If you want to add a touch of fall, garnish the muffins with a small apple slice or a sprinkle of cinnamon before serving.

Ingredients:

Crumble/Streusel:

• 1/3 cup light brown sugar, packed (71 g)
• 1 tablespoon granulated sugar (12 g)
• 2/3 cup all-purpose flour (84 g)
• 1 teaspoon ground cinnamon
• A pinch of salt
• 4 tablespoons unsalted butter, cold and diced (56 g)

Apple Pie Filling:

• 2 cups apples, peeled and chopped (240 g)
• 2 tablespoons unsalted butter (28 g)
• 1/4 cup light brown sugar, packed (53 g)
• 1 1/2 teaspoons cornstarch
• 2 teaspoons ground cinnamon
• 1/16 teaspoon ground nutmeg

Apple muffins:

• 2 cups all-purpose flour (250 g)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature (113 g)
• 1/2 cup light brown sugar, packed (107 g)
• 1/3 cup granulated sugar (67 g)
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk, room temperature (120 ml)
• 1 1/2 cups apples, peeled and chopped (215 g) + 1 tablespoon all-purpose flour (8 g)

Instructions:

For the crumble/streusel:

1. In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon and a pinch of salt.
2. Add the cold, diced butter and, using your fingers, press the butter into the flour mixture until crumbly. Set aside in the refrigerator to keep cool while you prepare the rest.

For the apple pie filling:

1. In a medium saucepan, combine apples, butter, brown sugar, cornstarch, cinnamon and nutmeg over medium-low heat.
2. Stir frequently until butter melts and sugar dissolves.
3. Bring the mixture to a boil, stirring occasionally, until the apples are tender when pierced with a fork. Let the filling cool while you prepare the muffin batter.

For the muffins:

1. Preheat oven to 425°F (220°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
3. In a large bowl, beat together room temperature butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.
4. Add the eggs and vanilla extract and mix until well combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined, being careful not to overmix.
6. Mix the chopped apples with 1 tablespoon of flour and fold them into the dough.

replaces the word nice with empty assemble:

1. Divide muffin batter evenly among lined muffin cups, filling each about 2/3 full.
2. Spoon a little apple pie filling onto each muffin, pressing it lightly into the batter.
3. Sprinkle the crumble/streusel generously over the apple filling, pressing gently so that it adheres to the filling.
4. Bake muffins at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening oven door. Continue baking for an additional 15 to 18 minutes for regular-size muffins or 25 to 30 minutes for jumbo muffins. Muffins are done when a toothpick inserted in the center comes out clean.

Enjoy your delicious warm apple pie muffins, perfect for a cozy fall day!

Storage advice:
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!