The smell of fall is in the air when you bake up these Apple Pie muffins. One bite into a hot muffin bursting with apples and crunchy crumb topping will have you saying Ahhh!
Apple Pie Crumb Muffins
One of my favorite things about fall is apples. The other is pumpkin. I love both of these fall flavors, but today I had a lonely Cosmic Crisp apple sitting on the counter just waiting for me to do something wonderful with it. It's a Sunday morning and I need to get breakfast on the table so we can start our day. The blustery winds are blowing and leaves are flying around the patio. Fall is here. It's time for some fall baking.
My go to is muffins, if you haven't guessed that by now. I'm called the muffin man (woman) by all my friends. Which I don't think is a bad thing. My muffins are the best! Today's muffin incorporates the flavors of apple pie. Juicy tart apples with warm spices and brown sugar create a warm fall muffin. Topped with a simple crumb topping that just gives it that extra bakery something. These muffins scream fall and are so delicious warm from the oven. Plus, your house will smell heavenly! This is a small batch of 8 muffins using my Master muffin recipe. One bowl is all you need. So enjoy your fall baking and have a muffin...or two!
Enjoy!
What Ingredients do I need?
- eggs
- canola oil
- milk (I use 2% but you can use whole milk or a milk substitute)
- Vermont boiled cider (I use this one) This give you a much more intense apple flavor.
- all purpose flour
- light brown sugar or brown sugar alternative if using (for Keto, low carb)
- baking powder
- apple pie spice
- salt
- apples (I used a cosmic crisp apple)
- Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor. (1 cup all purpose and 1/2 cup of white whole wheat flour)
- Make mini muffins or small loaves instead - adjust the cooking time accordingly. (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)
- Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's Baking sugar alternative or for brown sugar I use Truvia Sweet Complete.
- Any addition of nuts: try walnuts, pecans or even granola.
Kitchen Tips and Notes
- 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.
- To get high muffin tops turn your oven up to 400 degrees.
- Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.
- Double the recipe for 12 muffins.
- Muffins can be frozen individually and kept for 3 months.
- Fill the muffin tin almost to the top for nice big domed muffins.
- All about boiled cider: This is a syrup that add another layer of intensity with apple flavor. I use it in all my apple pies, crisps, muffins, dumplings, pastries, tarts, and strudels. I purchase mine here.
- Best Baking Apples: You want apples firm enough to hold their shape when baked.
- Try these: Cosmic Crisp, Jazz, Honeycrisp, Braeburn, Pink Lady, Fuji, Granny Smith, and Pinata.
Apple Pie Crumb Muffins
makes 8 muffins
1 egg
1/2 cup milk
1/4 cup canola oil
1 Tablespoon Boiled Cider (found here)
1 1/2 cups all purpose flour
1/2 cup light brown sugar
2 teaspoons baking power
1/2 teaspoons kosher salt
1 teaspoon apple pie spice
1 medium apple, cored, peeled, and sliced into 1/2" cubes
Crumb topping
1/3 cup flour
1 Tablespoon butter, melted
1 Tablespoons brown sugar
In a large bowl add the egg, pumpkin, and oil. Mix together to completely incorporate. Add the boiled cider and stir together.
Add the flour, brown sugar, baking powder, salt, and apple pie spice. Stir just until combined. Do not over mix. Fold in the apples.
Using a scoop, add batter to the individual muffin tins. Fill all the way to the top.
