You ever have days when you get a hankering for apple pie but you’re too lazy to go through the motions of making the dough, chopping up the apples, and all that? I do. A lot of times actually. So then you might ask, ‘Why don’t you just run down to the store and buy one?’ To be honest, I haven’t found a store-bought apple pie in my neck of the woods that tastes half as good as a homemade one. So what’s a girl to do in such a situation?
Well this is the part where I tell you about how this muffin would be a nice substitute for apple pie, but if there’s one thing I learned after all this time I’ve been baking, it’s that there really isn’t a substitute for good ‘ole apple pie. And yet I can’t resist the charm of other pastries that interpret this lovely classic. I made a cupcake-version of apple pie a while back, and while they were good, I have to say these muffins were oh so much more satisfying!
For starters, if what you’re looking for is a nice cinnamony muffin with apple chunks inside that you can really sink your teeth into, then I could honestly say you’ve got yourself a winner in this one. In a way, it kind of is like apple pie because you can actually taste the apples. Plus, the oat crumble on the top is reminiscent of a yummy, crumbly crust! These muffins most definitely are helpful to subdue crazy cravings, especially considering you can make it in less than half the time- not to mention less than half the effort- it requires to make a decent apple pie.
I am really glad I came across this recipe. For real. Especially now that most everyone in the world is gearing up for some cold weather, nothing is more heart-warming than freshly-baked apple pie… muffins!
- 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 (1 stick) butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups packed brown sugar
- 2 cups peeled and roughly diced Granny Smith Apples **
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- 1. Preheat the oven to 375°F (190°C) and set the rack in the centre. 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.
- 3. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Whisk until sugar has dissolved and mixture is smooth.
- 4. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples.
- 5. Use a large scoop to fill each muffin well, filling the cups to the top.
- 6. 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.
- 7. Sprinkle the topping over the prepared muffin batters. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Cool on wire rack.
- Storage: The muffins will keep for about 2 days at room temperature. Refrigerate to make them last for up to 5 days and simply reheat before eating, if desired.
- * I substituted 1 cup whole wheat pastry flour.
- ** I would suggest not dicing your apples too finely or too small as the apples really bring forth a nice texture and flavour. These muffins are best when there are large chunks of apples accompanying each bite.