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Apple Pie Muffins

These delightful Apple Pie Muffins capture the nostalgic flavors of classic apple pie in a fluffy muffin form, filled with juicy Granny Smith apples and warm spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 2/3 cups all-purpose flour For a good structure. Using a high-quality flour like King Arthur is recommended.
  • 1 1/2 teaspoons baking powder To help the muffins rise beautifully.
  • 1/4 teaspoon baking soda For an extra lift and fluffy texture.
  • 2 teaspoons apple pie spice You can make your own or grab a blend from your favorite brand.
  • 3/4 teaspoon kosher salt Enhances overall flavor.
  • 1/4 cup unsalted butter Use a high-quality butter for richness.
  • 1/3 cup vegetable oil For moisture; can be substituted with melted coconut oil.
  • 1/2 cup granulated sugar Sweetness base.
  • 1/3 cup light brown sugar Packed for that deep molasses flavor.
  • 2 large eggs Ensure at room temperature for better mixing.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 cup buttermilk Helps keep the muffins moist and adds a nice tang.
  • 4 Granny Smith apples, peeled, cored, finely diced You can substitute with Honeycrisp or Fuji if preferred.
  • 4 teaspoons granulated sugar For apple mixture to sweeten the apple pieces.
  • 4 teaspoons apple pie spice For apple mixture to enhance the flavors.
Topping
  • 1/4 cup unsalted butter, melted A flavor enhancer for the topping.
  • 1/3 cup granulated sugar For topping, sweetness and crunch.
  • 1 1/2 teaspoons ground cinnamon For that homemade pie taste.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Prepare your muffin tins by lining them with paper liners.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, apple pie spice, and kosher salt. Set aside.
  4. In a large mixing bowl, beat together unsalted butter, vegetable oil, granulated sugar, and brown sugar until smooth.
  5. Add the eggs and vanilla extract, mixing until fully incorporated.
  6. Pour in the buttermilk and mix until just combined.
  7. Gently fold in the dry ingredients until no dry flour remains.
  8. In another bowl, toss together diced apples, granulated sugar (for apple mixture), and apple pie spice.
  9. Fold the apple mixture into the muffin batter until evenly distributed.
  10. Divide the batter evenly among your prepared muffin cups, filling them about 3/4 full.
  11. Mix together sugar and cinnamon for topping, then brush the tops of the muffins with melted butter and sprinkle with the cinnamon sugar mixture.
Baking
  1. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean or with moist crumbs.
  2. Cool in the pan for about 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months. Make the batter a day ahead.