The perfect marriage of two favorites desserts, these Apple Pie Muffins are a great snack for after school or really any time of day!
Is there a better combination than Apple Pie and Muffins? If so, I’ve yet to find one. There’s something about apple pie that makes me nostalgic for late summer nights, the beginnng of fall and that coveted time with family and friends. I wanted to come up with a recipe that was reminiscent of that same feeling. Making apple pie into muffins just felt like the perfect combo! And I have to say, my kids agree.
I love offering up easy, healthy recipes that are easy to make for toddlers, pre-dinner snacks or sports practice pick me-ups and these Apple Pie Muffins are just that! And since they aren’t too sweet and don’t have a ton of sugar, they’re a great breakfast treat too. I put these in Gemma’s lunchbox all the time and even will make extras to freeze and have on hand for the months to come.
These Apple Pie Muffins are not only a great use of all the apples at the market or that you get apple picking, but also have a crumbly topping just like the beloved pie you grew up on. It adds the perfect amount of crunch and sweetness. Just one bite sized fruit filled muffin that will satisfy those late day cravings and keep bellies happy happy.
I love this time of year and coming up with tons of recipes to make with apples. Over the years I’ve come up with a few fun versions of apple pie like Apple Pie Turnovers, Apple Pie Cups, Apple Pie Paninis and Gluten-Free Apple Pie. They’re just as fun to make as they are to eat!
Give these Apple Pie Muffins a try and let me know what you think by tagging me on social media!
Apple Pie Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher 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:
- 1/2 cup old fashioned oats
- 2 tablespoons packed brown sugar
- 1/4 cup unsalted butter, chilled and chopped
- 3 tablespoons pumpkin seeds
Instructions
- Preheat oven to 400 degrees.
- In a bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
- In a separate bowl, whisk together the buttermilk, egg, vanilla, and melted butter.
- Stir the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the apples.
- In a food processor, combine the oats, brown sugar, chilled butter, and pumpkin seeds. Pulse to combine and chop the pumpkin seeds.
- Pour batter into greased muffin cups, top each with 2 teaspoons of the pumpkin seed mixture, and bake 20-22 minutes, or until a wooden pick inserted in the center comes out clean.
Suggestion for making these egg free?