Apple Pie Muffins

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.

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, even more so nestled in the cute maple leaf cupcake liners that I picked up at Macy’s. They’re Martha Stewart collection (I love that stuff, what can I say), and for some reason the cupcake liners aren’t on the Macy’s web site. But the cupcake boxes are. (Of course, I had to buy some of those, too.)

These muffins even inspired a new category here on my fledgling blog: Guy Friendly, or as my guy wants to name it, “Two Grunts Up!”

Here’s the recipe.

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Apple Pie 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 unsalted butter, melted
  • 1 teaspoon cinnamon


  • 1 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1/2 cup applesauce (or sub another 1/3 cup vegetable oil if you don't have applesauce)
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced firm tart apples (such as Granny Smith or fresh Washington State Spartan/McIntosh cross if you're lucky enough.) (Oh and for muffins and breads and whatnot, I usually just leave the peel on. It's easier, a little healthier, and you can hardly tell.)


  1. Preheat the oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners, and spray 'em a bit with Pam (just to help ensure no liner-sticky when you're ready to peel it off).
  2. Mix the topping ingredients together in a small bowl, and set aside.
  3. In a large bowl, whisk together the brown sugar, vegetable oil, applesauce, egg, and vanilla. In a separate bowl (or just sift it over the mixed-up wet ingredients) sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture and the buttermilk together with the wet ingredients. Fold in the diced apples.
  4. Pour batter into cupake-liner-lined muffin tins. I go for it, and fill right up to the top – but no more! Crumble some of the topping mixture over each one.
  5. Bake for 20-25 minutes, just until the muffin tops spring back when you tap them.
  6. Let cool for about 10 minutes, then sit back and watch them disappear (just don't forget to save a few for yourself!)

Adapted from

// All images and text © for Kitchen Treaty.


Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.