Streusel Topped Apple Pie Muffins
These tender Apple Pie Muffins have ribbons of thick apple pie filling and a buttery streusel top that gives all the cozy flavor of apple pie without the goopy filling.
Servings: 12 muffins
Calories: 334kcal
Equipment
Ingredients
For the Apple Pie Filling
- 2 cups finely diced apples About 2 medium apples. Gala, Fuji, or Honeycrisp apples
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Optional Streusel Topping
- 3 tablespoons unsalted butter cubed
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
For the Muffin Batter
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter melted and cooled
- 4 tablespoons neutral oil vegetable, avocado, or sunflower oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the apple pie filling
- In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for about 3 to 4 minutes until apples begin to soften.
- Stir in vanilla, then mix the cornstarch with water and pour it in. Cook another minute until the mixture is thick and glossy. Spread it onto a parchment lined sheet pan and place it in the freezer while you make the rest of the recipe.
Make the streusel topping (optional but highly recommended)
- In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until crumbly. Transfer the bowl to the freezer alongside the apple filling to firm up.
Make muffin batter
- In a large bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
- In a separate bowl, whisk together melted butter, oil, buttermilk, eggs, sugar, and vanilla until smooth and combined.
- Add the dry ingredients to the wet ingredients and mix just until the last of the dry ingredients disappear. If you have time let the muffin batter rest for 15 minutes while you preheat the oven to 425°F and line a muffin pan with paper liners that have been lightly spritzed with nonstick spray.
- Add ⅔ of the apple pie filling to the rested muffin batter and fold just until the apples are even distributed and there are ribbons of cinnamon sugar mixture throughout.
- Distribute the batter evenly between the 12 muffin wells. Top each with about a teaspoon more of apples, and about a tablespoon of streusel topping.
- Bake at 425°F for five minutes and then, without opening the oven door, turn the oven down to 350°F and bake for another 15 to 18 minutes or until a skewer or toothpick inserted into one of the middle muffins comes back clean or with just a few moist crumbs.
- Let cool in the pan for five minutes then carefully transfer to a wire rack and let them cool as long as you can stand it. Dust with a little powdered sugar and enjoy.
Video
Notes
No Streusel?: Sprinkle with cinnamon sugar before baking for a lighter finish.
Add-ins: A handful of chopped toasted pecans or walnuts can be mixed in with the apples.
Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 5. Reheat gently before serving.
Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temp or warm in the microwave for 20–30 seconds.
Nutrition
Calories: 334kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 249mg | Potassium: 105mg | Fiber: 1g | Sugar: 23g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
