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Apple Pie Muffins

With all of the time spent online nowadays, I find that I sometimes have to step away and 'do' something creative that I can put my hands on. And eat!!

When I find myself with an abundance of juicy, red apples from the local organic farm, I'm inclined to thinly slice six or eight, layer them in a casserole dish, dot with butter, sprinkle with a little brown sugar and pop the dish in the oven for 20 minutes or so. OR dice up a few, add some oats and a little sugar (okay...a LOT of sugar!) plus a few other ingredients, bake, cool, glaze and share them with my family.

Here is the recipe I recently used to bake up some portable goodness.

Preheat oven to 350 degrees. Read through recipe and assemble ingredients.

Grease muffin tins/pans. I used tins for 12 large and 12 bite-size by filling all the way to the top. If you only fill halfway, you could use two large tins.

Stir together in a large bowl:

2-1/2 cups wheat (OR white) flour

1 cup granulated sugar plus

1/2 cup brown sugar (OR 1-1/2 cups of all brown sugar)

2 teaspoons ground cinnamon

1 teaspoon salt (or less)

1 teaspoon baking soda

In a separate medium size bowl, stir together:

1 teaspoon vanilla extract

1 large egg

1 cup apple juice

1/2 cup applesauce plus

1/2 cup plain yogurt (OR use 1 cup of all applesauce or all yogurt).

Mix together and then stir into the ingredients in the large bowl.

Add 1 to 2 diced, cored apples. Peeled or not.

Spoon into the greased muffin tins. Wipe off any spilled batter from the top of the baking tins. If you have open spots, I fill mine with water.

In a small bowl mix together for the crumble topping:

1/2 cup brown sugar (dark brown if you have it)

4 ounces unsalted butter (salted is fine, too). Best to cut up into small pieces first.

1/4 -1/2 cup rolled oats (old fashioned is best)

1 teaspoon ground cinnamon

Mix together with a fork, pastry blender or use clean hands. Aim for crumbles about the size of peas or so.

Divide amongst the muffins and place on top of the batter of each one.

Bake for 20-25 minutes at 350 degrees or until a knife inserted into the middle of a muffin comes out clean. You don't want raw batter sticking to it.

Let muffins cool in the tins a little. Remove from tins to a large plate (or two) before drizzling with the optional glaze:

Mix together:

1 cup powdered sugar

2 Tablespoons apple juice (OR 2 teaspoons lemon zest plus 2 Tablespoons lemon juice)

Eat and enjoy!!


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