These apple pie muffins are perfect for fall, filled with apples and topped with a cinnamon crunch. They remind me of French apple pie in the best way, tender apples, lots of cinnamon, and a crunchy topping.
Earlier this month, I bought a bag of baking apples. I can’t let the season go by without making delicious treats. After a pie and one batch of muffins, I still had plenty for more apple muffins.
Elements
Flour: The structure of the muffin.
Cornstarch: Helps the muffins stay fluffy and tender.
Baking Soda: Makes the muffins rise.
Salt: Enhances the flavor.
Cinnamon: Cinnamon is the quintessential spice of fall. It is warm, cozy, and smells amazing. Cinnamon is found in both the muffin and the crumb topping.
Egg: Gives the muffins richness and structure.
Plain Greek Yogurt: I use a 5.3-ounce single-serve Chobani yogurt. Greek yogurt adds richness and a little tang to the muffins.
Canola Oil: Oil helps keep the muffins moist.
Vanilla: Adds great flavor.
Brown Sugar: Apples, brown sugar, and cinnamon are the perfect combination.
Apple: I like a tart, crisp apple like McIntosh or Haralson for baking. Any crisp apple will work.
Quick Oats: We typically only stock old-fashioned oats in the house for our breakfast overnight oats. Throw your old-fashioned oats in a small food processor or mini chopper to turn them into quick oats. You could also use a sharp knife to chop them into smaller pieces.
Preparation
Preheat the oven.
Start by measuring the flour in a bowl. Remove one tablespoon of the flour and return it to your flour container. Then add the cornstarch. I often see cornstarch added to all-purpose flour used as a substitute for cake flour. The muffins will be soft and fluffy despite all the moisture of the apples and Greek yogurt in this recipe. We don’t want stodgy muffins. Yes, we do watch the Great British Baking Show. 😉
Add the baking soda, salt, and cinnamon to the flour mixture and thoroughly combine. Grab another large bowl and beat the egg. Stir in the yogurt, oil, vanilla, and brown sugar. Fold in the apple chunks.
Fill your muffin cups about three-quarters of the way full. We want room for the topping.
Combine the flour, oats, cinnamon, and brown sugar in a small bowl. Stir in the oil. The mixture will resemble wet sand. Sprinkle the topping evenly over the muffins.
Bake for about 20 minutes until the muffins spring back when touched and a tester (like a toothpick) comes out clean.
Enjoy!
Apple Pie Muffins
Ingredients
Muffins
- 1 cup flour minus 1 Tbsp
- 1 Tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 1 egg room temperature
- 5.3 ounce container plain Greek yogurt
- ¼ cup canola oil
- ½ tsp vanilla extract
- ½ cup brown sugar
- 1 cup apple finely chopped, about one medium apple
Cinnamon Topping
- 3 Tbsp flour
- 2 Tbsp quick oats
- ½ tsp cinnamon
- 3 Tbsp brown sugar
- 2 Tbsp canola oil
Instructions
- Preheat the oven to 350° F.
- Add the flour to a large bowl. Remove 1 Tbsp of the flour and return it to the flour container. Add in the cornstarch, baking soda, salt, and cinnamon. Mix until combined.
- In another bowl, mix together the egg, Greek yogurt, canola oil, vanilla extract, and brown sugar. Mix until well combined. Fold the chopped apple into the batter.
- Fill each cavity of the muffin tin until about ¾th full.
- In a small bowl, toss together the flour, quick oats, cinnamon, and brown sugar. Stir in the canola oil. The mixture will be wet. Top each muffin evenly with this topping.
- Bake for 20-25 minutes or until a tester comes out clean when inserted in the center of the muffin.
- Allow to cool for a few minutes before removing the muffins from the tin.