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Apple Pie Muffins Recipe

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4.1 from 27 reviews

  • Author: Sara
  • Total Time: 115 mins
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Delightful Apple Pie Muffins combine tender spiced apples with a moist cinnamon-infused batter, topped with a sweet brown sugar oat crumble. These muffins capture the essence of classic apple pie in a convenient, portable form, perfect for breakfast or a cozy snack.

Ingredients

For the Spiced Apples:

  • 3 tablespoons (42g) unsalted butter
  • 1 medium sweet apple such as Honeycrisp (about 6 ounces; 160g), cut into 1/4-inch pieces (1 1/4 cups chopped)
  • 1 small tart apple such as Granny Smith (about 4 ounces; 120g), cut into 1/4 inch pieces (1 cup chopped)
  • 1/4 cup packed light brown sugar (2 ounces; 55g)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • 1/4 teaspoon pumpkin pie spice

For the Muffins:

  • 1/2 cup (4 ounces; 113g) packed light brown sugar
  • 3/4 teaspoon pumpkin pie spice
  • 2 1/4 cups all-purpose flour, divided (10.12 ounces; 287g)
  • 2 1/2 teaspoons ground cinnamon, divided
  • 2/3 cup (150g) unsalted butter, plus 4 tablespoons (57g) unsalted butter, softened, divided
  • 3/4 cup granulated sugar (5.5 ounces; 155g)
  • 2 large eggs, at room temperature
  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (120ml) sour cream, at room temperature
  • 1/3 cup (80ml) apple cider, at room temperature
  • 1/4 cup old-fashioned oats (0.9 ounces; 26g)

Instructions

  1. Prepare Spiced Apples: In a 10-inch skillet, melt 3 tablespoons butter over medium heat. Add chopped sweet and tart apples, 1/4 cup brown sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon kosher salt, and 1/4 teaspoon pumpkin pie spice. Cook, stirring frequently, until apples are tender, about 10 minutes.
  2. Strain and Cool Apples: Transfer apple mixture to a fine mesh strainer over a bowl, stirring gently to remove excess moisture. Let it strain until room temperature, about 15 minutes. Spread apples in an even layer on a large plate and refrigerate uncovered for 15 to 20 minutes until cooled. Reserve strained liquid for glazing.
  3. Prepare Brown Sugar Topping: In a medium bowl, combine 1/2 cup brown sugar, 3/4 teaspoon pumpkin pie spice, 1/2 cup flour, and 1 1/2 teaspoons cinnamon. Work in 4 tablespoons softened butter with fingertips until mixture resembles wet sand. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat 2/3 cup softened butter and granulated sugar on medium speed until fluffy, about 3 to 4 minutes, scraping sides as needed.
  5. Add Eggs: Beat in eggs one at a time until just combined, approximately 30 seconds per addition.
  6. Mix Dry Ingredients: In a medium bowl, whisk together 1/2 teaspoon kosher salt, baking powder, baking soda, remaining 1 3/4 cups flour, and 1 teaspoon cinnamon.
  7. Mix Wet Ingredients: In a small measuring cup, whisk sour cream and apple cider until well combined.
  8. Combine Batter: Alternately stir flour mixture and sour cream mixture into butter mixture in three additions, starting and ending with flour mixture, until moistened but some flour streaks remain.
  9. Fold in Apples: Gently fold the cooled spiced apples into batter until evenly distributed, taking care not to overmix.
  10. Fill Muffin Cups: Line a 12-cup muffin tin with paper liners. Spoon 2 tablespoons batter into each liner, sprinkle 1 teaspoon of the brown sugar topping evenly, then top with remaining batter (about 3 tablespoons), spreading evenly.
  11. Add Oat Topping: Stir oats into remaining brown sugar topping and sprinkle about 2 teaspoons on each muffin, pressing gently to adhere.
  12. Bake: Preheat oven to 400°F (205°C). Bake muffins for 5 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake for an additional 12 to 18 minutes until a wooden pick inserted in center comes out clean, rotating pan halfway through.
  13. Cool and Serve: Let muffins cool in pan for 10 minutes. Carefully remove from pan and serve warm or at room temperature, drizzling with reserved strained apple juices just before serving.

Notes

  • To make your own pumpkin pie spice, mix 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Store in an airtight container up to 6 months.
  • Muffins can be stored at room temperature in an airtight container for up to 5 days.
  • For longer storage, wrap muffins individually in plastic and aluminum foil and freeze for up to 2 months.
  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/apple-pie-muffins-recipe/