APPLE PIE MUFFINS

by Sheryl

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 12 | Yield: 12 muffins

I love apples! And there is nothing better to enjoy them than these apple pie muffins. Loaded with fresh apples with a few pantry ingredients, these lovely muffins will surely be the new talk of the town. Easy and quick to make, with excellent taste and texture. I enjoy these fantastic muffins with freshly brewed coffee for breakfast or snacks. This can be a perfect dessert, too.

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 egg
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1 ½ cups packed brown sugar
2 cups diced apples
½ cup packed brown sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted

HOW TO MAKE APPLE PIE MUFFINS

Step 1: Prepare the oven. Preheat it to 190 degrees C or 375 degrees F.

Step 2: Use a cooking spray to grease a 12-cup muffin tin or line with muffin paper.

Step 3: Mix the baking soda, 2 1/4 cups of flour, and salt in a large mixing bowl until combined.

Step 4: Combine the buttermilk, egg, vanilla, 1/2 cup melted butter, and 1 1/2 cups of brown sugar in a small mixing bowl until the sugar is completely dissolved.

Step 5: Add the egg mixture into the flour mixture and add in the diced apples. Stir until incorporated.

Step 6: Place spoonfuls of the batter into each greased or lined muffin tins until the top.

Step 7: Mix 1/3 cup of flour, cinnamon, and 1/2 cup of brown sugar in a small mixing bowl until incorporated. Add in 2 tbsp of melted butter and mix using a fork until well combined.

Step 8: Add and spread the cinnamon mixture on top of each muffin.

Step 9: Bake in the preheated oven for about 25 minutes or until the muffin bounces back when lightly pressed.

Step 10: Once done, take the muffins out of the oven and allow to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 311.6 calories; protein 4.2g 8% DV; carbohydrates 51.1g 17% DV; fat 10.5g 16% DV; cholesterol 41.7mg 14% DV; sodium 305.6mg 12% DV.

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