Seriously, if you love apple pie, you have no reason not to try this yummy looking and yummy tasting apple pie muffin! I’ve been seeing this recipe float around the blogosphere, and after a strong recommendation from My Baking Addiction, I just had to try it out. Be warned: the recipe makes a fair amount of batter. I had enough to make 12 mini-muffins AND 12 regular-sized muffins. With all these muffins, I was able to hand out several to co-workers and the ever-amazing Afternoon Drive Crew. Most of the reactions I heard came immediately after the first bite and centralized around the theme of “Oh my gosh, these are delicious!”
One of docket clerks in my office (Codename: Tasha) even made a cake version of this recipe! (Sorry for the photo quality. I used my cell phone to snap a quick picture.)
Seriously. You have to try this recipe.
APPLE PIE MUFFINS
2¼ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger (I left this spice out because I didn’t have any)
¼ teaspoon ground nutmeg (I doubled this spice to make up for the lack of ground ginger)
¼ teaspoon allspice
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1½ cups packed brown sugar
2 cups peeled, coarsely chopped Granny Smith Apples
½ cup packed brown sugar
⅓ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted
Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners.
In a large bowl, whisk together the flour, baking soda, salt, and spices; make a well in the center. In a small bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Pour the butter mixture into the well in the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top; do not overfill.
To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended. Sprinkle over the tops of the muffins.
Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 5 minutes, then remove the muffins to finish cooling on a wire rack. Store at room temperature (if you even have any left!)