When we lived in Illinois, my sister-in-law and I would go apple picking in August or September. We would come back with bushel backs of them. We would make everything from apple sauce to apple jelly with them. One year after finishing up our canning, I found that we had a few apples left. I searched for an easy recipe to use them in.
What is easier than muffins. I had never heard of apple pie muffins. I thought that you would just use apple sauce. Instead of apple sauce, you used diced apples. You can see the little pieces of apple in this muffin. They are tender and juicy just like apple pie. So good!
Have I convinced you to try it? Well then! Lets get baking!
1⁄2 cup firmly packed brown sugar
1⁄3 cup all-purpose flour
1⁄4 cup unsalted butter, melted
1 teaspoon cinnamon
1 1⁄2 cups firmly packed brown sugar
2⁄3 cup vegetable oil
1 1⁄2 teaspoons vanilla
2 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as Spy, Granny Smith)
For the topping, in a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk.
Note: cinnamon could be added to the batter ( about 1 teaspoon or less). Do not over mix the batter. This will cause it to toughen up. I count 20 strokes and that seems to get most of the lumps out. Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and tops spring back. I generally check at the 25 minute mark. You won’t want to over cook them!