Luckily for my husband, he gets something as well for breakfast. I pack his breakfast the night before so he has something to munch on while working away at his desk. Most typically it's a peanut butter and jelly sandwich, or oatmeal and whenever I get the chance - I love baking up my favorite batch of banana blueberry walnut bread. It's always a treat when I can bake up a batch of breakfast muffins and I knew that these apple pie muffins would make for a sweet surprise. Plus, it was something that I wanted for breakfast, too.
These apple pie muffins are everything true to their name and absolutely scrumptious. You can easily serve these for dessert with a scoop of vanilla ice cream and a little bit of salted caramel on top. (Swoon.) These muffins are easy to prepare and very moist, and they stayed that way for a couple days in my Tupperware container. I prefer to eat my muffins warm and I would warm them up in the microwave for less than 30 seconds and gobble them down with a large glass of milk. It's a wonderful way to start your day with an apple...in muffin form!
Adapted from Macaroni & Cheesecake
ZipList Add Recipe
2 1/4 cups all-purpose flour
2 teaspoons apple pie spice*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk**
8 tablespoons butter (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups brown sugar, packed
2 cups chopped apples, peeled (about 2 medium)
For the Streusel Topping:
1/2 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 cup rolled oats
1 teaspoon ground cinnamon
3 tablespoon butter, melted
Preheat oven to 375 degrees. Line muffin tin with desired muffin liners or spray muffin pan with cooking spray. Set aside.
In a large bowl, combine flour, apple pie spice, baking soda and salt. Whisk together and set aside.
In a medium bowl, combine melted butter, buttermilk, egg, vanilla and 1 1/2 cups brown sugar. Whisk until fully incorporated and sugar has completely dissolved.
Make a hole in the center of the dry ingredients, and add the butter mixture. Stir until fully incorporated. Fold in apples and stir until combined.
In a small bowl, combine the streusel ingredients together. Using your hands or fork, mash the mixture until it feels like coarse sand. Sprinkle about 1 teaspoon on top of each muffin or as evenly as possible.
Bake muffins for 22 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 5 minutes and transfer to cooling rack. Store in airtight container for up to 3 to 4 days.
Yield: 12 to 16 muffins
*Apple Pie Spice: 2 tablespoons ground cinnamon, 1 tablespoon ground allspice, 2 teaspoon ground nutmeg, 2 teaspoon ground ginger, 1/2 teaspoon ground cardamon (optional)
**Buttermilk Substitution: 1 cup milk with 1 tablespoon fresh lemon juice or 1 tablespoon vinegar. Let rest for 10 minutes.
Review: Apple pie in muffin form...it's like having dessert for breakfast. Who can say no to these?? Make a double batch and freeze some for later! I used fuji apples but you can use whatever you have on hand, like granny smith, honeycrisp or gala - they will all taste scrumptious!
Check out Elena's latest milestone...she's walking with her push cart. I bought this push cart toy at the consignment sale a couple weeks ago, and in the beginning she was only intrigued by the buttons and slobbering all over the wheels. She wasn't interested in walking with it until this past weekend. I'm so proud of my little growing baby, maybe in a couple more weeks she will be walking all by herself!