Apple pie muffins with streusel, filling and icing, what an amazing combination. I love muffins, especially muffins with delicious tops. The tops of the muffins are always my favourite, however, add in apple pie filling to the middle of these and you have created something special. The filling in the muffin makes the top even better, and a yummy filling makes the rest of the muffin perfect.
Apple’s are a fruit associated with fall just like the pumpkin. Come the end of August all I can think about is sweaters, pumpkin and apples. (Well, maybe all the things we have to do to get ready for back to school as well. ) Fall is my favourite season and the little things that I can make with apple and pumpkin make it one of my favourite seasons in the kitchen as well.
Caramel or Vanilla?
The smell of warm cinnamon and apples cooking in the kitchen is such an inviting smell and screams home to me. When coming up with this muffin recipe, I was thinking about the Caramel apple spice from Starbucks, which used to be one of my favourite drinks to order before I turned to COFFEE. Caramel drizzled over these muffins seemed like the perfect things to do, and then serve it up with a cup of coffee or your favourite fall beverage.
Which do you prefer, Caramel or Vanilla?
Caramel, however, was not a fan favourite in the house… who knew. I have added a second topping for those who do not like caramel or would prefer a plain icing on the top. Both are absolutely delicious.
Making these muffins takes a couple of different steps and so this is not a quick muffin recipe but it is well worth the effort.
Making the muffins
The first step is to make the apple pie filling for the middle of the muffins as this has too cool before you can put it into the muffin batter. Peel and core the apples (I am not a fan of apple peel in things but if you like it feel free to leave it on) and then mixed with cinnamon, sugar and small about of water and cook down on the stove. Cooking the apples until they are just soft and then adding a slurry of cornstarch to thicken the pie filling so it does not disappear into the muffins.
Allow the pie filling to cool in the fridge while mixing together the muffin batter. For this batter, mix together all the dry ingredients in one bowl, the wet ingredients in another bowl and then combine. Once combined add half a cup of the apple pie filling to mix some of the apples thoughout the entire muffin.
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Line the muffin tins with liners and usually use either reusable silicone ones like these, or use parchment paper ones.
Once the tins are lined I fill them about a 1/3 of the way and then put about 1-1 1/2 tables spoons of the apple pie filling in the middle. I use a cookie scoop to fill the muffin tins almost to the top.
After the muffin tins are full I make the crumble, combining all the ingredients with a fork until crumbles are formed. Add as much or as little as you want to the tops of the muffins. We are an add a lot family, but you could just add a little if you prefer less crumble on the top.
I found the best way to bake these muffins is bake at 425°F for about 5 minutes and then reduce the heat to 350°F and bake for about 20 more minutes. They will rise until they are nice and fluffy, with a nice light brown top.
To make these muffins over the top you can add a caramel drizzle or a vanilla icing drizzle. Using the salted caramel topping from Sally’s Baking Addiction as a drizzle on the top added a wonderful flavour to the apple caramel muffins.
For more delicious crumble muffins see this perfect blueberry one, with some added almonds for a boost of healthy fats. Muffins can be the perfect addition to your breakfast meal plan, are you a fan of muffins for breakfast or for a snack?
|Prep Time||45 Minutes|
|Cook Time||20 Minutes|
- 2 1/2 Cups All-purpose Flour
- 2 tsp Baking powder
- 3/4 Cup Sugar
- 1 tsp Cinnamon
- 2 large Eggs
- 1/3 cup Butter melted
- 1/2 cup Milk
- 1 tsp Vanilla
- Chop the apples into half-inch cubes and put in a pot with the sugar, cinnamon and water.
- Cook on the stove until apples are slightly soft. If the filling is not thick enough add 1 tbsp of cornstarch mixed with 1 tbsp of cold water.
- Allow the filling to cool while you prepare the remainder of the muffin. I put the filling into the fridge to chill faster.
- Preheat the oven to 425°F and line the muffin tins with liners. Combine the flour, baking powder, sugar and cinnamon, Stir until combined.
- Combine the milk, vanilla, eggs and butter. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Add the 1/2 cup of pie filling to the batter and stir until spread throughout the batter. Carefully add a small spoonful of batter into the prepared muffin tin. Put a tbsp of pie filling on top, and then cover with more muffin batter filling about 3/4 of the way.
- Combine the flour, cinnamon and sugar and then cut in the butter using 2 forks or a pastry blender. Mix until there are small crumbs
- Add as much of the crumble mixture as you want to the tops of the muffins and then place into the preheated oven.
- Bake for 5 minutes and then reduce the baking temperature to 350°C and cook for an additional 20 minutes. Check to ensure cooked, should be a nice golden brown on top.
- Mix 3/4 icing sugar, with 1-2 tbsp cream and 1 tsp vanilla and drizzle over top of the muffins. Or use the caramel from Sally's baking addiction to drizzle over the top making a truly fall breakfast or snack.