These Apple Pie Muffins May Not Make It To The Table!

I baked a batch of Apple Pie Muffins for my Mom as a surprise because she loves pretty much anything apple. I baked them and left them on the kitchen counter to cool. Can you guess what happened next? It certainly wasn't a mystery to me! My husband and kids dove right in! Out of about 2 dozen muffins I ended up with 5 left. Oh man... back to baking.These muffins would be an excellent choice to take to a brunch or a pot luck. They are some of the best muffins I have ever eaten. Yes, I had to try 1 as well. Ok, maybe I tried 2.

Apple Pie Muffin Ingredients:

For the Crumble Topping

1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

For The Muffins:

1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled apples (I used MacIntosh but you could use Granny Smith or other baking type apples)


For Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.

* If the topping sticks together when you go to use it just recrumble with a fork.

For Muffins:

In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.

In a separate bowl, sift together flour, soda and salt.

Stir oil mixture into flour mixture alternately with buttermilk.

Fold in apples, mixing just until combined.

Spoon into greased muffin cups filling 3/4 full. (I use papers just because they are easier to put in a gift boxes, lunches, bake sales, etc)

Sprinkle crumble topping over evenly.

Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Baker's Secret Basics Nonstick 12-Cup Muffin Pan

I will be willing to bet you can't eat just one! As my husband and children... Happy Baking!

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