• Apple Pie Muffins

    by  • November 17, 2013 • Food & Recipes • 2 Comments

    Apple Pie Muffins - SO so yummy! | ringfingertanline.com

    I’ll be honest… I didn’t think I could ever be passionate about a muffin. I always looked at muffins as some kind of second-rate breakfast cake without the frosting.

    But these muffins proved me wrong. So very, very wrong.

    Apple Pie Muffins SO MOIST you'll die of happiness | ringfingertanline.com

    This is not a drill. These apple pie muffins are everything you didn’t know you wanted and needed in a muffin. And in your life.

    Usually when I bake something for the blog, I take some into work, where mobs of hungry BuzzFeeders await. But this time, I’m a little too emotionally attached to do that.

    Not to mention they solve the problem of spending money on breakfast. I think if I rotated these daily with the grab and go egg muffins I showed you all a while back, I could probably die happy. And rich.

    Apple Pie Muffins SO MOIST you'll die of happiness | ringfingertanline.com

    The applesauce and grated apple really take the flavor of these to the next level. Just like the apple cinnamon pancakes I made a while back, these babies give you that juicy texture all throughout. Plus, by swapping a bunch of butter for applesauce and a tiny bit of canola oil, we’ve cut the calories of these muffins in half.

    Which I take to mean that I should I eat double.


    Apple Pie Muffins SO MOIST you'll die of happiness | ringfingertanline.com

    Anyway, you need these. I need these. Everybody needs these. You should make them.

    That’s all I have to say.


    Apple Pie Muffins SO MOIST you'll die of happiness | ringfingertanline.com

    Apple Pie Muffins, makes 12

    For the topping:

    • ¼ c chopped pecans
    • ¼ c packed brown sugar
    • 1 tsp cinnamon
    • 2 Tbsp cold unsalted butter cut into 8 pieces

    For the muffins:

    • Cooking spray
    • 2 c all-purpose flour
    • ¾ c brown sugar
    • 1 tsp baking soda
    • ½ tsp salt
    • ¼ c canola oil
    • 2 large eggs
    • 1 c natural applesauce
    • 1 tsp vanilla extract
    • ¾ c low fat buttermilk
    • 1 Golden Delicious apple, peeled, cored, and grated

    Preheat oven to 400. Coat 12 muffin tin with cooking spray.

    For the topping:
    In a small bowl, mix together pecans, brown sugar, cinnamon. Pinch butter into the mixture using your fingers, until only pea-sized pieces remain. Place in the refrigerator.

    For the muffins:
    In a medium bowl, whisk together flour, baking soda and salt.

    In a large bowl, mix the brown sugar and the oil until combined. Add eggs, one at a time, mixing well after each addition. Mix in the applesauce and vanilla.

    Mix in the flour mixture in two batches, alternating with the buttermilk. Mix just until combined. Gently stir in grated apple.

    Pour the batter into the prepared muffin pan and sprinkle with the the topping you refrigerated. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 30 – 35 minutes.

    Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.


    This recipe is a combination of many recipes (most notably, Ellie Krieger’s) and my own additions.

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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    2 Responses to Apple Pie Muffins

    1. November 17, 2013 at 10:55 pm

      These look really good. I love streusel on muffins…and cakes…cinnamon buns…basically every backed good. Yum!

    2. Pingback: Apples: From Farm to Table | DC on Heels

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