Apple Pie Muffins Recipe

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These moist Apple Pie Muffins are soft, fluffy, and bursting with beautiful fall flavors! They are perfect to serve for a delicious fall dessert, snack or a fancy weekend breakfast treat. Fall baking here we come!

close up shot of a glazed apple muffin set on a black wire rack

APPLE MUFFINS

These Apple Pie Muffins are so good, and they usher in the flavor of Fall with fresh apples and cinnamon.

Do you get as excited as I do for Fall baking?  What if that baked good looks and tastes super impressive, but was completely simple to make? That’s exactly what you’ve got here with these gorgeous apple pie muffins. They are absolutely the perfect way to start off your fall baking.   

These Apple Pie Muffins are a sweet and delicious breakfast treat or a delicious dessert! They are easy to make and completely from scratch.

top overhead shot of apple pie muffins set on a wire rack

What are Apple Pie Muffins

There is nothing that says Autumn like a nice warm Apple Pie. I have found a great way to make this all-time favorite even better.  Apple Pie is one of my favorite Fall desserts, so I thought it would be scrumptious in a soft cakey muffin!

Apple Pie Muffins are exactly as they sound. An apple pie transformed into a soft, moist and incredibly delicious muffin.  These Apple Pie Muffins are made with fresh apples, cinnamon, melted butter and topped with cinnamon sugar. An added drizzle of simple vanilla glaze on top doesn’t hurt. Not. At. All. 😍

Ingredients:

These delicious Apple Pie Muffins use simple pantry ingredients.

Here’s what you’ll need:

FOR THE MUFFINS:

  • Granny Smith Apple
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Ground cinnamon
  • Salt
  • Butter
  • Egg
  • Milk

FOR THE CINNAMON SUGAR

  • Granulated sugar
  • Ground cinnamon

top shot of muffin batter with shredded apples on top

HOW TO MAKE APPLE PIE MUFFINS:

  • First, preheat oven to 375˚F.
  • Then, line muffin pan with paper liners.
  • Next, grate the apple on the large holes of a box grater.
  • Then, transfer grated apples to a strainer; cover with plastic wrap and let stand to drain.
  • Next, in a mixing bowl combine flour, sugar, baking powder, cinnamon, and salt; whisk until incorporated. Set aside.
  • Then, pour melted butter in a mixing bowl. Let cool slightly.
  • To the melted butter whisk in the egg. Then, whisk in the milk.
  • Next, whisk 1/3 of the flour mixture into the milk mixture.
  • Then, whisk in another 1/3 of the flour mixture into the liquid mixture; whisk until liquid is absorbed.
  • Next, whisk in the remaining of the flour mixture.
  • Gently fold in the grated apples.
  • Then, evenly distribute the batter into prepared muffin pan. Set aside.
  • Next, in a small bowl combine sugar and cinnamon; mix to incorporate.
  • Sprinkle tops of muffin batter with cinnamon-sugar.
  • Then, bake muffins for 20 minutes, or until risen, golden on top, and a toothpick inserted in the centers comes out dry.
  • Then, remove from oven.
  • Next, cool muffins in the pan set on a rack.
  • Finally, lift them out when they have cooled completely.

baked apple muffins in white muffin liners

How to Store Apple Pie Muffins:

  • TO STORE:  Store muffins up to 4 days in an airtight container or zip-lock bag lined with a paper towel in a single layer. Place another layer of paper towel on top of the muffins. They can be stored in a container without paper towel, but they are more likely to become soggy.
  • TO FREEZE: Wrap each completely cooled muffin individually in foil or freezer wrap, or place in freezer bags. Bring to room temperature before serving.
  • HOT TIP: Never refrigerate muffins. The cool temperature of the fridge changes the texture of muffins and makes them dry out faster rather than keeping them moist. If you really need to refrigerate the muffins, use the method of storing in a sealed container with paper towels. Never wrap in plastic wrap.

Frequently asked questions about Muffins:

  • How do I make tender muffins?

The secret is not to over mix the muffin mixture, but to fold ingredients until just combined and all lumpy.

  • How do I make moist muffins?

Add an extra egg to ensure the muffins are moist, you can also add a little more fruit to fruit-filled muffins to bump up the moisture. Don’t go overboard, though — you’re going for moist, not soggy.

  • How do I keep add-ins from sinking to the bottom of the batter?

To avoid the fruit or other add-ins from sinking to the bottom of the muffin, just toss in a little bit of flour before adding the extras to the batter. That’ll prevent them from sinking.

  • How do I keep muffins from sticking to the pan?

If you use a non-stick spray and spray the entire pan including the top, they should fall out easily.

  • Can I substitute ingredients?

Thinking about using oil instead of butter? Don’t. When you substitute oil for butter you are compromising the taste. I would suggest just sticking to what the recipe calls for. 😊

a side shot of an apple pie muffins resting on a black wire rack surrounded with more muffins

ENJOY!

Apple Pie Muffins
5
5
5
6
Prep Time
15 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
35 mins
 

Apple Pie Muffins - These moist, fruity muffins are soft, fluffy, and bursting with beautiful Fall flavors!

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 210 kcal
Ingredients
  • 1 granny smith apple, peeled
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons butter, melted
  • 1 large egg
  • 1 cup milk
FOR THE CINNAMON SUGAR
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375˚F.
  2. Line a muffin pan with paper liners.
  3. Grate apple on the large holes of a box grater.
  4. Transfer grated apples to a strainer; cover with plastic wrap and let stand to drain.
  5. In a mixing bowl combine flour, sugar, baking powder, cinnamon, and salt; whisk until incorporated. Set aside.
  6. Pour melted butter in a mixing bowl. Let cool slightly.
  7. To the melted butter whisk in the egg. Then, whisk in the milk.
  8. Whisk 1/3 of the flour mixture into the milk mixture.
  9. Whisk in another 1/3 of the flour mixture into the liquid mixture; whisk until liquid is absorbed.
  10. Whisk in the remaining of the flour mixture.
  11. Gently fold in the grated apples.
  12. Evenly distribute the batter into prepared muffin pan. Set aside.

  13. In a small bowl combine sugar and cinnamon; mix to incorporate.

  14. Sprinkle tops of muffin batter with cinnamon-sugar.
  15. Bake muffins for 20 minutes, or until risen, golden on top, and a toothpick inserted in the centers comes out dry.

  16. Remove from oven.
  17. Cool muffins in the pan set on a rack.
  18. Lift them out when they have cooled completely.
Recipe Notes

TO FREEZE: Wrap each completely cooled muffin individually in plastic wrap and freeze. Bring to room temperature before serving.

Nutrition Facts
Apple Pie Muffins
Amount Per Serving
Calories 210 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 36mg12%
Sodium 131mg5%
Potassium 171mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 294IU6%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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29 Responses
  1. Kelly Haymes

    Thank you for your post, I was sad that my family was not able to make it to the apple orchard this year. Instead I ended up buying one of the bags and using that to do some baking. This years apple treat was apple /oatmeal cookies..I think they would have done better if I put in some walnuts though. Either way they were a good treat to add to the pile of recipies:)

  2. Pamelia Heiberg

    There is nothing that says Fall like a nice warm apple pie. I have found a great way to make this all time favorite even better. Personal peices of pie:) All you do is make your pie as normal but instead of it getting put inot a pan to bake you simply put the shell and stuffing into a cupcake pan. Only 6 are allowed at a time for spill over. This way there is no cutting and everyone gets just the right size/hand held peice of apple pie:)

  3. Amy

    Kate, read your guest post, and these sound delicious! Apple pie is one of my favorite autumn desserts, and it would be scrumptious in a cakey muffin!

  4. Sandra

    That was a great post Kate and I am so thrilled to know you sell these muffins. On top of that they’re a best seller. You go Girl!!!!!

  5. something_good

    Hi, Kate. I missed my daily browsing for a while (celebrating so many family birthdays over here :), and I’m happy to be back and discover your delicious recipe. These muffins look fantastic! One question – have you ever try to add nutmeg to apple filling?

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