Apple Pie Muffins

Apple Cinnamon Muffins make for a delicious breakfast that tastes like classic apple pie. Chock full of chopped apples and topped with a light oatmeal crisp, this easy apple muffin recipe is perfect for any morning.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 144kcal

Ingredients

Muffins

3 small Granny Smith apples about 2 ½ cups (350g) diced
1 tablespoon freshly squeezed lemon juice 18g
2 cups all-purpose flour, divided 240g + 1 tablespoon (9g)
1 ½ teaspoons baking powder 7g
1 teaspoon ground cinnamon 3g
½ teaspoon kosher salt 4g
½ cup unsweetened applesauce 133g
½ cup canola oil (or another unflavored oil) 112g
½ cup vanilla yogurt 136g
¾ cup dark brown sugar packed (165g)
¼ cup granulated sugar 64g
2 eggs ~100g
2 teaspoons pure vanilla extract 9g

Crumble Topping

3 tablespoons old-fashioned oats 30g
2 teaspoons granulated sugar 10g
1 teaspoon dark brown sugar 7g
½ teaspoon ground cinnamon 1g
2 tablespoons salted butter, cold 25g

Instructions

Preheat the oven to 375°F. Place muffin liners in a muffin tin, and spritz with nonstick cooking spray. Set aside.
Remove the apple peels. Dice apples in quarter inch cubes. The thinner, the better. Mix with 1 tablespoon of flour and lemon juice so they do not brown. Set aside.
Combine the 2 cups of flour, baking powder, cinnamon and salt in a medium-sized bowl. Whisk until combined, and set aside.
In another bowl, combine the applesauce, oil, yogurt, brown sugar, granulated sugar, eggs and vanilla extract. Stir until combined with a whisk or rubber spatula.
Pour the flour mixture on top of the wet ingredients, and stir until just combined.
Place the chopped apples into the batter and stir until the apples and just coated with the batter.
In a small separate bowl, mix the topping, combining the oats, sugars and the cinnamon. Cut the butter into them to create a crumble topping.
Spoon batter into muffin tins and top with the oat-sugar-cinnamon mixture. I used a 2-tablespoon scooper for the muffins and used 4 tablespoons of batter per muffin.
Bake for 20-25 minutes or until the tops of the muffins are browned and an inserted toothpick comes out clean.
Let cool for 5-10 minutes and then enjoy!

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