Apple pie muffins give you pie flavor in muffin form. You get diced apple, cinnamon and brown sugar in the batter, a buttery oat crumble on top, and a lemon glaze to finish.
The batter is a one-bowl job. Flour, brown sugar, cinnamon, salt and baking soda go in dry, then the apple, egg, applesauce, yogurt, apple juice and vanilla follow. Whisk it all together and you're done.
One thing to know before you start: the crumb topping takes about a minute with a fork, and it needs cold butter. Warm butter turns it into paste and you lose the crunch.
Step-by-Step Instructions
1. Heat the oven and grease the tin
Set the oven to 350 F (180 C). Rub the 12 cups of a muffin tin with the teaspoon of butter, getting into the corners.
2. Mix the dry ingredients
In a large bowl, stir together the 2 1/2 cups flour, brown sugar, 2 teaspoons cinnamon, salt and baking soda. Break up any brown sugar lumps as you go.
3. Add the wet ingredients and apple
Add the diced apple, vanilla, egg, applesauce, yogurt and apple juice to the same bowl. Whisk until no dry streaks remain. The batter will be thick but loose enough to scoop.
4. Make the crumb topping
In a medium bowl, combine the 1/2 cup flour, dark brown sugar, cold butter cubes, oats and 1 teaspoon cinnamon. Cut it with a fork or your fingertips until you have coarse crumbs with some pea-sized bits.
5. Fill the cups and top
Spoon the batter into the 12 cups, filling each about three-quarters full. Scatter a tablespoon of crumb over each one. Press it down lightly so it sticks.
6. Bake for 30 minutes
Bake for 30 minutes, until the tops are set and a toothpick in the center comes out clean. Rotate the tin halfway through if your oven runs uneven.
7. Cool in the tin
Leave the muffins in the tin for 5 minutes, then lift them onto a rack to cool completely.
8. Whisk the glaze
Stir the powdered sugar, lemon zest and lemon juice in a small bowl until smooth. It should ribbon off the spoon.
9. Glaze and serve
Spoon or drizzle the glaze over the cooled muffins. Let it set for a few minutes before you eat them.
Tips & Tricks
- Use cold butter for the crumb topping. Warm butter smears instead of breaking into crumbs.
- Dice the apple small. Big chunks leave wet pockets in the baked muffin.
- Fill the cups about three-quarters full. Any more and the batter climbs over the tin.
- A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Let the muffins sit in the tin for 5 minutes before lifting them out, so they firm up.
- Drizzle the glaze once the muffins are cool, or it slides right off.
Variations
Cider swap
Use apple cider in place of apple juice for a sharper apple flavor.
Extra apple
Add a second diced apple for a chunkier muffin. The batter will be a bit wetter, so bake 2 to 3 minutes longer.
No glaze
Skip it entirely if you want a less sweet muffin. The crumb already brings plenty of sugar.
Nut crumb
Replace 2 tablespoons of the oats with chopped pecans or walnuts.
How to Store Apple Pie Muffins
Refrigerator
Keep in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
Freezer
Freeze unglazed muffins in a zip-top bag for up to 2 months. Thaw at room temperature, then glaze.
Reheating
Warm in a 300 F oven for 5 minutes. A microwave works too, about 20 seconds each, but the crumb softens.
Frequently Asked Questions
Q: Can I make these muffins without apple juice?
Yes. Use apple cider, or milk with a tablespoon of lemon juice stirred in. Water works but the apple flavor is weaker.
Q: Why did my crumb topping sink into the muffins?
The butter was probably too warm or the crumb was too fine. Use cold butter, keep the pieces coarse, and press the crumb gently onto the batter before baking.
Q: Can I use a different pan?
A standard 12-cup muffin tin is what this recipe is built for. For mini muffins, start checking at 18 minutes. For jumbo, expect closer to 38 minutes.
Q: How do I know the muffins are done?
A toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out wet, give it 3 more minutes and check again.
Q: Do I have to peel the apple?
No. The peel adds texture and color. Peel it if you want a softer bite.
Apple Pie Muffins With Cinnamon Crumb and Lemon Glaze
Moist apple muffins with applesauce, yogurt and apple juice, finished with a buttery oat crumb and a bright lemon glaze. Makes 12.
Ingredients
Instructions
- 1Heat the oven and grease the tin — Set the oven to 350 F (180 C). Rub the 12 cups of a muffin tin with the teaspoon of butter, getting into the corners.
- 2Mix the dry ingredients — In a large bowl, stir together the 2 1/2 cups flour, brown sugar, 2 teaspoons cinnamon, salt and baking soda. Break up any brown sugar lumps as you go.
- 3Add the wet ingredients and apple — Add the diced apple, vanilla, egg, applesauce, yogurt and apple juice to the same bowl. Whisk until no dry streaks remain. The batter will be thick but loose enough to scoop.
- 4Make the crumb topping — In a medium bowl, combine the 1/2 cup flour, dark brown sugar, cold butter cubes, oats and 1 teaspoon cinnamon. Cut it with a fork or your fingertips until you have coarse crumbs with some pea-sized bits.
- 5Fill the cups and top — Spoon the batter into the 12 cups, filling each about three-quarters full. Scatter a tablespoon of crumb over each one. Press it down lightly so it sticks.
- 6Bake for 30 minutes — Bake for 30 minutes, until the tops are set and a toothpick in the center comes out clean. Rotate the tin halfway through if your oven runs uneven.
- 7Cool in the tin — Leave the muffins in the tin for 5 minutes, then lift them onto a rack to cool completely.
- 8Whisk the glaze — Stir the powdered sugar, lemon zest and lemon juice in a small bowl until smooth. It should ribbon off the spoon.
- 9Glaze and serve — Spoon or drizzle the glaze over the cooled muffins. Let it set for a few minutes before you eat them.
Questions or cooking notes?
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