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Katerina 5 from 1 vote
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These moist Apple Pie Muffins are soft, fluffy, and bursting with beautiful fall flavors! They are perfect to serve for a delicious fall dessert, snack or a fancy weekend breakfast treat. Fall baking here we come!
Apple Muffins Recipe
These Apple Pie Muffins are so good, and they usher in the flavor of Fall with fresh apples and cinnamon. I always get excited for baking! There’s something special about baked goods that look and taste impressive yet are completely simple to make. That’s exactly what you’ve got here with these gorgeous apple pie muffins. They are absolutely the perfect way to start off your fall baking. These muffins are a sweet and delicious treat that you can enjoy for breakfast, brunch, as a snack or as a dessert. They are completely made from scratch and taste like you got them from a bakery.
What Are Apple Pie Muffins?
I absolutely adore apple pie, it’s a staple dessert for me every Fall. This love sparked a creative twist – why not turn that classic apple pie flavor into a soft, cakey muffin? And so, Apple Pie Muffins were born! They are the essence of a warm, comforting apple pie, morphed into soft, moist, absolutely delectable muffins. It’s a delicious bite in a blend of fresh apples and melted butter, each infused with the warm, spicy cinnamon and a sweet sprinkle of cinnamon sugar on top. And as if they weren’t irresistible enough, a drizzle of smooth vanilla glaze graces the top, melding all the flavors into a heavenly bite.
Ingredients For Apple Muffins
- Granny Smith Apple: This tart and crisp apple adds a refreshing flavor and moist texture to the muffins
- All-purpose flour
- Granulated sugar: Adds the perfect touch of sweetness!
- Baking powder
- Ground cinnamon: Brings a warm, aromatic spice that complements the apple flavor.
- Salt
- Butter
- Egg
- Milk
- Granulated Sugar & Ground Cinnamon: Used for topping the muffins.
How To Make Apple Muffins
- Preheat & Prep: Preheat oven to 375˚F, and line a muffin pan with liners.
- Grate Apple: Grate the apples and then strain them.
- Mix Dry Ingredients: Combine flour, sugar, baking powder, cinnamon, and salt in a mixing bowl.
- Prepare The Wet Mix: Whisk the melted butter with the egg and milk in a separate bowl.
- Combine Wet & Dry: Gradually mix together the dry and wet ingredients.
- Add Apples: Fold in the grated apples.
- Fill Muffin Pan: Distribute the batter evenly into the muffin pan.
- Make Cinnamon Sugar: Mix together the cinnamon and sugar and sprinkle it on top of each muffin.
- Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Cool: Let the muffins cool before removing. Lift them out when they have cooled completely.
FAQs About Muffins
How do I make tender muffins?
The secret is not to over mix the muffin mixture, but to fold ingredients until just combined and all lumpy.
How do I make moist muffins?
Add an extra egg to ensure the muffins are moist, you can also add a little more fruit to fruit-filled muffins to bump up the moisture. Don’t go overboard, though — you’re going for moist, not soggy.
How do I keep add-ins from sinking to the bottom of the batter?
To avoid the fruit or other add-ins from sinking to the bottom of the muffin, just toss in a little bit of flour before adding the extras to the batter. That’ll prevent them from sinking.
How do I keep muffins from sticking to the pan?
If you use a non-stick spray and spray the entire pan including the top, they should fall out easily.
Can I substitute ingredients?
Thinking about using oil instead of butter? Don’t. When you substitute oil for butter you are compromising the taste. I would suggest just sticking to what the recipe calls for.
How to Store Muffins
- Store muffins up to 4 days in an airtight container or zip-lock bag lined with a paper towel in a single layer. Place another layer of paper towel on top of the muffins. They can be stored in a container without paper towel, but they are more likely to become soggy.
- To freeze: Wrap each completely cooled muffin individually in foil or freezer wrap, or place in freezer bags. Bring to room temperature before serving.
- Hot tip: Never refrigerate muffins. The cool temperature of the fridge changes the texture of muffins and makes them dry out faster rather than keeping them moist. If you really need to refrigerate the muffins, use the method of storing them in a sealed container with paper towels. Never wrap in plastic wrap.
More Muffin Recipes
- Blueberry Lemon Muffins
- Cranberry Orange Cornbread Muffins
- Flourless Blender Muffins
- Best Ever Pumpkin Muffins
- Oatmeal Eggnog Muffins
ENJOY!
Apple Pie Muffins
Katerina | Diethood
Apple pie muffins are moist, soft, fluffy, and fruity muffins that are also bursting with beautiful fall flavors!
5 from 1 vote
Rate this Recipe!
Servings : 12
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Ingredients
- 1 granny smith apple, peeled
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
- 1 large egg
- 1 cup milk
FOR THE CINNAMON SUGAR
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
Preheat oven to 375˚F.
Line a muffin pan with paper liners.
Grate apple on the large holes of a box grater.
Transfer grated apples to a strainer; cover with plastic wrap and let stand to drain.
In a mixing bowl combine flour, sugar, baking powder, cinnamon, and salt; whisk until incorporated. Set aside.
Pour melted butter in a mixing bowl. Let cool slightly.
To the melted butter whisk in the egg. Then, whisk in the milk.
Whisk 1/3 of the flour mixture into the milk mixture.
Whisk in another 1/3 of the flour mixture into the liquid mixture; whisk until liquid is absorbed.
Whisk in the remaining of the flour mixture.
Gently fold in the grated apples.
Evenly distribute the batter into prepared muffin pan. Set aside.
In a small bowl combine sugar and cinnamon; mix to incorporate.
Sprinkle tops of muffin batter with cinnamon-sugar.
Bake muffins for 20 minutes, or until risen, golden on top, and a toothpick inserted in the centers comes out dry.
Remove from oven.
Cool muffins in the pan set on a rack.
Lift them out when they have cooled completely.
Notes
TO FREEZE: Wrap each completely cooled muffin individually in plastic wrap and freeze. Bring to room temperature before serving.
Nutrition
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 36 mg | Sodium: 131 mg | Potassium: 171 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 294 IU | Vitamin C: 1 mg | Calcium: 75 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast
Cuisine: American
Keyword: apple pie, breakfast muffins, muffins recipes
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Categories:
- Breakfast
- Desserts
- Recipes
- Snacks
