Every month in Parents Magazine I have a snack column offering up easy, healthy recipes that are easy to make for toddlers, pre-dinner snacks or sports practice pick me-ups.
These Apple Pie Mini Muffins are not only a great use of all the apples still at the market, but also have a crumbly topping just like the beloved pie you grew up on. Just one bite sized fruit filled muffin that will satisfy those late day cravings and keep bellies happy happy.
Apple Pie Muffins (makes 36 mini muffins)
- 1 1/2 cups white whole wheat flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 3/4 cup Buttermilk
- 1 large egg
- 1 teaspoon Vanilla Extract
- 1/4 cup butter, melted
- 2 large granny smith apples, peeled and chopped into 1/4 inch cubes, about 2 cups
- Crumble Topping: greek yogurt
- 1/2 cup old fashioned oats
- 1 tablespoon packed brown sugar
- 1/4 cup Unsalted Butter, Chilled and Chopped
- 1/3 cup pumpkin seeds
1. Preheat oven to 400 degrees.
2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
3. In a separate bowl, whisk together the buttermilk, egg, vanilla, and melted butter.
4. Stir the dry ingredients into the wet ingredients and mix until just combined.
5. Fold in the apples.
6. In a food processor, combine the oats, brown sugar, chilled butter, and pumpkin seeds. Pulse to combine and chop the pumpkin seeds.
7. Pour batter into greased mini-muffin cups, top each with 1 teaspoon of the pumpkin seed mixture, and bake 15 minutes, or until a wooden pick inserted in the center comes out clean.