Apple Pie Muffins (Not Too Sweet!)

A muffin tin baked apple pie muffins, each topped with oat crumble, sits on a grey surface. In the bottom right corner of the tin are three green apple slices.

4.75 from 4 votes

Apple Pie Muffins (Not Too Sweet!)

Tender apple pie muffins loaded with tart Granny Smith apples and finished with a crunchy pumpkin seed oat crumble. Cozy, not too sweet, and ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 230kcal

Author: Catherine McCord

Ingredients

For the muffins:

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

For the 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 (aka pepitas)

Instructions

Preheat oven to 400°F.
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. Then, fold in the apples bring sure to not overmix.
In a food processor, combine the oats, brown sugar, chilled butter, and pumpkin seeds. Pulse to combine and chop the pumpkin seeds.
Pour muffin batter into greased or lined muffin cups. Top each with 2 teaspoons of the pumpkin seed oat mixture, and bake 20-22 minutes, or until a wooden pick inserted in the center comes out clean.

Nutrition