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Category: Muffins
Prep Time: Cook Time: Total Time:
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples
FOR THE TOPPING
1/2 cup packed brown sugar
1/3 cup all-purpose flour
0/4 cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted
1. Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.
4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.
NOTES:
- If you choose to finely dice your apples, take not that they will disappear into the muffin. I left my pieces a little bigger to ensure nice bites of appley goodness.
- If you don't have pumpkin pie spice, you can make your own, or simply substitute 2 teaspoons of cinnamon.
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Apple Pie Muffins
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Category: Muffins
Prep Time: Cook Time: Total Time:
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples
FOR THE TOPPING
1/2 cup packed brown sugar
1/3 cup all-purpose flour
0/4 cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted
1. Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.
4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.
NOTES:
- If you choose to finely dice your apples, take not that they will disappear into the muffin. I left my pieces a little bigger to ensure nice bites of appley goodness.
- If you don't have pumpkin pie spice, you can make your own, or simply substitute 2 teaspoons of cinnamon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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