We picked up a ton of fresh-picked Spartan-McIntosh cross apples at Homestead Fruit Stand over in Eastern Washington last weekend (okay, maybe not a ton – more like 20 pounds, which is nearly as daunting).

Reportedly great for pies and crisps, we’re also loving them just to munch on, and now in these blissfully yummy Apple Pie Muffins.

(Oh, and we loved Homestead Fruit Stand – huge boxes of fresh-picked fruit at down-to-earth prices, and very close to the friendly Swakane Winery which had a couple of excellent Rieslings that we also had to bring home.)

Apple Pie Muffins are moist and hearty, and the crumb topping tastes just like little bits of pie crust.

They’re perfect for crisp fall mornings.

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Apple Pie Muffins

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Author: Kare
Yield: 12 muffins
An awesomely apple-y muffin topped with pie-crust-like crumbs.



  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup melted unsalted butter (can sub 3 tablespoons canola oil)
  • 1 teaspoon ground cinnamon


  • 2 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 cup buttermilk (can substitute 2 teaspoons white vinegar + enough milk or almond milk to equal 1 cup total)
  • 1/3 cup vegetable oil
  • 1/3 cup applesauce (or sub another 1/4 cup vegetable oil if you don't have applesauce)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups diced firm tart apples, peeled or unpeeled (your preference) (1 medium apple) (such as Granny Smith)


  • Preheat the oven to 350 degrees Fahrenheit. Pull out a 12-cup, standard-size muffin tins and line with cupcake liners or spray with non-stick cooking spray.
  • Mix the topping ingredients together in a small bowl until crumbly, and set aside.
  • In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon. In a medium bowl, mix together the buttermilk, vegetable oil, applesauce (if using), egg, and vanilla. Pour the wet ingredients over the dry and mix just until combined. Fold in the diced apples.
  • Divide batter between the 12 muffin tins. Crumble 1 heaping tablespoonful of the topping mixture over each one.
  • Bake just until the muffin tops spring back when you tap them, 20-25 minutes.
  • Let cool for about 10 minutes, then sit back and watch them disappear (just don’t forget to save a few for yourself!)

Nutrition Facts

Serving: 1muffin, Calories: 335kcal, Carbohydrates: 55g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 26mg, Sodium: 350mg, Potassium: 130mg, Fiber: 2g, Sugar: 31g, Vitamin A: 203IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 2mg

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