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Apple Pie Muffins are a fun way to enjoy all the flavors of apple pie but in muffin form. This is a tender cinnamon muffin topped with apple pie filling and sweet streusel. A great breakfast, brunch or snack everyone will enjoy!
This post was originally posted on 09/06/2014 and updated on 04/07/2021.
Apple Pie Muffins Ingredients
- Apples
- Sugar
- Water
- Brown Sugar
- Salted Butter
- Lemon Juice
- Pure Vanilla Extract
- Old Fashioned Oats
- Whole Wheat Flour
- Unbleached All Purpose Flour
- Baking Powder
- Cinnamon
- Salt
- Eggs
- Milk
- Canola Oil
Substitution Suggestions
- Apples: Any type of apples will work for this recipe. I like to Honey Crisp most of the time, but during apple season I use the apples from my trees.
- Whole Wheat Flour: Feel free to substitute with all purpose flour if you prefer.
- Milk: I prefer to use cows 2% milk, but you can substitute any milk you like. Almond, cashew, or buttermilk are good options.
- Canola Oil: Vegetable oil or melted coconut oil can be used.
How to Make Apple Pie Muffins with Streusel Crumbs
TO MAKE THE APPLE PIE FILLING:
- Peel and finely chop the apples.
- In a saucepan, combine apples, sugar, water and brown sugar.
- Over medium heat, bring to a boil.
- Add flour, stir and boil for 2 minutes or until thickened.
- Next add in butter and lemon juice, stir until butter is melted.
- Remove from heat then stir in vanilla extract.
- Set aside to cool.
HOW TO MAKE THE STREUSEL CRUMBS:
- In a medium bowl, combine flour, brown sugar, rolled oats, and butter.
- Using a pastry blender or fork mix together until it resembles course crumbs.
- Set bowl aside.
HOW TO MAKE THE MUFFIN BATTER:
- In a large bowl, whisk together the dry ingredients: whole wheat flour, all purpose flour, sugar, baking powder, cinnamon and salt.
- In a small bowl, whisk together the wet ingredients: eggs, milk and oil.
- Next, stir the wet ingredients into the dry ingredients just until moistened being careful not to over mix.
HOW TO ASSEMBLE AND BAKE MUFFINS:
- Line 24 muffin cups with paper-liners. I advise to use paper-liners with this recipe or the filling may stick and get too messy, but if need be you can grease your muffin cups and use no liners.
- Fill muffin cups ⅔ full. I used the Pampered Chef large scoop and it works perfect.
- Then drop apple filling by heaping tablespoonfuls on top of batter.
- Finally, sprinkle a tablespoon of streusel on top of filling.
- Bake for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.
- Cool muffins for at least 5 minutes before removing from muffin pan. Cool completely on wire rack or counter.
How to Store Apple Pie Muffins
Once the muffins have completely cooled, place them in an air tight container and store on the counter. They will last 3-4 days at room temperature.
Can these Apple Muffins be frozen?
Yes! These muffins freeze beautifully. Place cooled muffins in a freezer safe air tight container or zip top bag. Label and date the container. Muffins will last 3-4 months in the freezer. To thaw the muffins let them sit out at room temperature for a few hours. I like to take them out the night before and pack them in the kids school lunches or send them to work with my hubby for a snack.
FAQs About Apple Pie Muffins
The biggest tip for moist muffins is making sure to not over mix the batter. Another way to keep muffins tender and soft is by using oil in the batter and not butter or use both.
Any type of apples will work in this recipe. Most common apples for baking are: Honeycrisp (my favorite!), Granny Smith, Braeburn, and Pink Lady. All these apples hold up well when baked and don't become mushy.
The best way to get light and fluffy muffins is to use room temperature ingredients, not to over mix the batter or over bake the muffins.
More Delicious Muffin Recipes:
- Dark Chocolate Chip Banana Bread Muffins
- Cinnamon Sugar Donut Muffins
- Applesauce Carrot Breakfast Muffins
- Easy Blueberry Muffins
- Pumpkin Zucchini Muffins
- Peanut Butter & Banana Chocolate Muffins
- Banana Nut Muffins
- Cranberry Orange Muffins
- Chocolate Zucchini Muffins
- Meyer Lemon Poppy Seed Muffins
- Strawberry Banana Muffins
Apple Pie Muffins
Ingredients
Apple Pie Filling
- 4 cups apples, peeled and finely chopped, any type
- 6 Tablespoons sugar
- 6 Tablespoons water
- ¼ cup brown sugar
- 2 Tablespoons flour
- ¼ cup salted butter
- 2 teaspoons lemon juice
- 2 teaspoons pure vanilla extract
Streusel Topping
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup rolled oats
- ⅓ cup salted butter, softened
Muffin Batter
- 1¾ cups whole wheat flour
- 1½ cups all purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 large eggs
- 1½ cups milk
- ½ cup canola oil
Instructions
- Preheat oven to 400 degrees.
Apple Pie Filling
- In a saucepan, combine apples, sugar, water and brown sugar.
- Over medium heat, bring to a boil.
- Add flour, boil for 2 minutes stirring constantly until thickened.
- Add in butter and lemon juice and stir until butter is melted.
- Remove from heat and stir in vanilla.
- Set aside to cool.
Streusel Topping
- In a medium mixing bowl combine brown sugar, flour, rolled oats and butter.
- Mix together with a pastry blender or fork until mix resembles coarse crumbs. Set aside.
Muffin Batter
- In a large mixing bowl combine flour, sugar, baking powder, cinnamon and salt.
- In a small bowl whisk together eggs, milk, and oil.
- Stir the wet ingredients into the dry ingredients and stir just until everything is moistened and mixed but being careful not to over mix.
Assemble and Bake the muffins
- Line 24 muffin cups with paper liners.
- Fill muffin cups ⅔ full with batter.
- Add a nice fat Tablespoon of Apple Pie Filling on top of the batter.
- Sprinkle a Tablespoon of Streusel Topping on top of the filling.
- Bake for 20-25 minutes or until a toothpick inserted in center of muffin comes out clean.
- Cool in pan for at least 5 minutes. Remove and cool completely on wire rack or counter.
just made this recipe. muffins are baking and all I can say is i hope they're worth it... couple issues ... the amount of butter in the streusel topping is way too much and i measured a Tbs on each muffin .. had ALOT leftover . The amount of pie filling made is too much . I made 24 muffins and had a solid 3/4 cup of filling leftover .
I followed your recipe " to the letter".. as I stated previously I hope the muffins taste ok . I don't see myself making this recipe again . Far too many other recipes out there. ugh .
Would canned apple pie filling work?