The Best Apple Pie Muffins Ever
Indulge in the warm, comforting flavors of fall with *The Best Apple Pie Muffins Ever*. These irresistibly moist muffins blend the sweet tartness of Granny Smith apples with aromatic spices like cinnamon and nutmeg, delivering all the nostalgia of classic apple pie in a handheld treat. Featuring a buttery crumble topping that bakes to golden perfection, each bite offers a delightful crunch followed by a tender, spiced apple-filled center. Perfect for breakfast, brunch, or an afternoon snack, these muffins come together in just 45 minutes and make 12 servings of pure autumn delight. Whether served fresh out of the oven or at room temperature, these apple pie muffins are guaranteed to become your new family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Granny Smith apples (peeled and diced)
- 0.5 cups All-purpose flour (for crumble topping)
- 0.5 cups Brown sugar (for crumble topping)
- 1 teaspoons Ground cinnamon (for crumble topping)
- 0.25 cups Unsalted butter (cold, diced, for crumble topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, combine the granulated sugar and brown sugar. Add the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the diced apples gently.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the crumble topping, combine the flour, brown sugar, and cinnamon in a small bowl. Add the cold diced butter and use a fork or your fingers to work the mixture into a coarse crumb texture.
Sprinkle the crumble topping evenly over each muffin.
Bake for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 640.5 g | 233% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 381.2 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 625 mg | 48% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
