Apple Pie Muffins

Luckily for my husband, he gets something as well for breakfast. I pack his breakfast the night before so he has something to munch on while working away at his desk. Most typically it’s a peanut butter and jelly sandwich, or oatmeal and whenever I get the chance – I love baking up my favorite batch of banana blueberry walnut bread. It’s always a treat when I can bake up a batch of breakfast muffins and I knew that these apple pie muffins would make for a sweet surprise. Plus, it was something that I wanted for breakfast, too.

These apple pie muffins are everything true to their name and absolutely scrumptious. You can easily serve these for dessert with a scoop of vanilla ice cream and a little bit of salted caramel on top. (Swoon.) These muffins are easy to prepare and very moist, and they stayed that way for a couple days in my Tupperware container. I prefer to eat my muffins warm and I would warm them up in the microwave for less than 30 seconds and gobble them down with a large glass of milk. It’s a wonderful way to start your day with an apple…in muffin form!

Apple Pie Muffins
Adapted from Macaroni & Cheesecake

Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons apple pie spice* 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup buttermilk** 8 tablespoons butter (1 stick) butter, melted and cooled 1 teaspoon vanilla extract 1 1/2 cups brown sugar, packed 2 cups chopped apples, peeled (about 2 medium)

For the Streusel Topping:

1/2 cup brown sugar, packed 1/3 cup all-purpose flour 1/4 cup rolled oats 1 teaspoon ground cinnamon 3 tablespoon butter, melted

Preparation:

Preheat oven to 375 degrees. Line muffin tin with desired muffin liners or spray muffin pan with cooking spray. Set aside. In a large bowl, combine flour, apple pie spice, baking soda and salt. Whisk together and set aside. In a medium bowl, combine melted butter, buttermilk, egg, vanilla and 1 1/2 cups brown sugar. Whisk until fully incorporated and sugar has completely dissolved. Make a hole in the center of the dry ingredients, and add the butter mixture. Stir until fully incorporated. Fold in apples and stir until combined. In a small bowl, combine the streusel ingredients together. Using your hands or fork, mash the mixture until it feels like coarse sand. Sprinkle about 1 teaspoon on top of each muffin or as evenly as possible. Bake muffins for 22 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pan for 5 minutes and transfer to cooling rack. Store in airtight container for up to 3 to 4 days. Yield: 12 to 16 muffins *Apple Pie Spice: 2 tablespoons ground cinnamon, 1 tablespoon ground allspice, 2 teaspoon ground nutmeg, 2 teaspoon ground ginger, 1/2 teaspoon ground cardamon (optional) **Buttermilk Substitution: 1 cup milk with 1 tablespoon fresh lemon juice or 1 tablespoon vinegar. Let rest for 10 minutes. Review: Apple pie in muffin form…it’s like having dessert for breakfast. Who can say no to these?? Make a double batch and freeze some for later! I used fuji apples but you can use whatever you have on hand, like granny smith, honeycrisp or gala – they will all taste scrumptious!

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