Apple Pie Muffins
Soft fluffy muffins are layered with a homemade apple pie filling, then topped with a buttery cinnamon sugar streusel topping. These muffins have Greek yogurt in the batter which keeps the muffins moist for days, and helps to create an ultra tender crumb. The natural acidity of the Greek yogurt also helps the muffins have taller, bakery style tops. The trapped moisture in the Greek yogurt turns to steam as it bakes, providing an extra boost in the rise, thus creating taller, fluffier muffins. The rich protein in the yogurt helps to trap the moisture, leading to the moist, tender crumb. These muffins only take a few minutes to mix together and make a delicious breakfast or brunch treat.
The cozy fall season is one of my favorite times to bake! There’s just something about the warm spices – the cinnamon and nutmeg, paired with the comforting flavors of apple, pumpkin and maple. I always love the way my house smells as I bake fall treats.
And, while summer is my favorite season (I am a warm weather gal), I do love the crispness in the air during the fall season. Oh! And of course the changing leaves. They just look so pretty! Okay, maybe fall is tied with summer for being my favorite season.
These apple pie muffins have been on my mind since I started making my layered muffins in the summer and they did not disappoint! Honestly, these are my favorite muffins I have made…ever. I love blueberry muffins. I loved the strawberry and peach muffins I made this past summer. But these…oh my goodness. They are really, really delicious!
Here is what you will love about these apple pie muffins
- Muffins are one of my favorite treats to make, because they are fairly easy to make and quick! These muffins are no exception. There are two additional components – the apple pie filling and the streusel/crumble topping, but those do not take long to make, and I promise they are easy to make!
- Soft, fluffy muffins that stay moist for days. One of my favorite ingredients to add to muffins is Greek yogurt. No only does it add some nutritional benefits, but it also does a variety of things to make these muffins ultra tender, stay moist for days, and rise tall like bakery style muffins. It’s honestly really neat how much one ingredient can do!
- Bakery style muffins – these muffins, especially if you put them into a homemade liner, look bakery worthy! The gooey apple pie filling peaking through the crumble topping really makes these look bakery worthy.
- Fall flavors – if you are looking for a cozy fall muffin, these have all of the cozy fall flavors. The apple pie mixture is made with a blend of brown sugar and granulated sugar, as well as cinnamon and a hint of nutmeg. The topping features a buttery cinnamon sugar crumble that is truly delicious. And, last but not least, the crisp, sweet apples. I used Pink Lady apples which held their shape really well when baked. They added the perfect delicious sweet taste to these.
Here’s how to make your own muffin liners
Making your own muffin liners is very easy and makes your muffins look bakery worthy. To make your own muffin liners, cut parchment paper into squares (6×6 inch for jumbo and 5×5 inch for standard sized muffins).
Once you have your square pieces of parchment paper, lay a piece of parchment paper on top of a muffin cavity. Use a glass or cup to press the paper into the muffin cavity. This will give the liner its shape. The liner most likely will not stay in the muffin tin, until you add batter and that is okay. Mine never stay until I add the batter.
I do still like to spray the muffin tin, just to ensure the muffins don’t stick to the tin.
Storage
Store leftover Apple Pie Muffins in the refrigerator covered in an airtight container up to 1 week.
You can also freeze these muffins in a freezer safe bag or container for up to 2 months.
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Let me know what you thought!
If you make these Apple Pie Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
Social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes.
Print
Apple Pie Muffins
- Total Time: 40 minutes
- Yield: 6 jumbo or 12 regular size muffins 1x
Description
Soft fluffy muffins are layered with a homemade apple pie filling, then topped with a buttery cinnamon sugar streusel topping. These muffins have Greek yogurt in the batter which keeps the muffins moist for days, and helps to create an ultra tender crumb. The natural acidity of the Greek yogurt also helps the muffins have taller, bakery style tops. The trapped moisture in the Greek yogurt turns to steam as it bakes, providing an extra boost in the rise, thus creating taller, fluffier muffins. The rich protein in the yogurt helps to trap the moisture, leading to the moist, tender crumb. These muffins only take a few minutes to mix together and make a delicious breakfast or brunch treat.
Ingredients
Muffins
- 8 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Apple Pie Filling
- 3 cups apples, chopped (roughly 2 large apples – I used Pink Lady)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- Juice of 1 lemon
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch + 1/2 cup cold water
Crumble Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Instructions
1. Preheat oven to 375F. Line a 6 count jumbo muffin pan with liners, or a 12 count muffin pan with liners.
2. Make the apple pie filling. In a large skillet, add apples, sugars, cinnamon, nutmeg and juice of lemon. Cook over medium heat, stirring constantly until sugar is dissolved and apples begin to release their natural juices.
In a medium sized bowl, add cornstarch and cold water. Whisk to combine. Pour into apple mixture.
Cook, stirring constantly until mixture is thickened.
Pour filling into shallow heat proof bowl and place in refrigerator until ready to use.
3. Make the crumble topping. In a large bowl, add sugar, cinnamon and flour and stir to combine. Add softened butter and use a fork to claw/combine ingredients together, until pea sized morsels remain. Place bowl in refrigerator until ready to use.
4. Make the muffins. In a large bowl, add melted butter, sugar, Greek yogurt, eggs, whole milk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.
5. Add half the muffin batter to the prepared muffin tin. Add half the cooled apple filling on top, then top with remaining muffin batter, then remaining apple filling on top. Sprinkle crumble topping on top.
6. Bake in preheated oven 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 15-22 minutes, or until a toothpick inserted into the center comes out clean.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
