Summer is almost here, and the comforts of fall and winter are nearly behind us. That doesn’t mean that all familiar flavours and ingredients have to fall by the wayside too, right?
I have made these apple pie muffins four times in two months, each time to incredible fanfare. No one can come within a few feet of them and not be swayed by the sweet, spicy aroma of apples and pumpkin pie spices. These are the easiest, quickest, and best way to use up random on-hand ingredients, all without breaking the bank. Give them a try and don’t say I didn’t warn you of their addictiveness!
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice (recipe below)
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
1/2 cup butter, melted
1 tsp. vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith or Golden Delicious apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 tsp. ground cinnamon
3 tbsp. butter, melted
- Preheat the oven to 375°F. Line 12-cup muffin cups with paper liners. Set aside.
- In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla, and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
- Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.
- In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tbsp. of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
- Bake in preheated oven for 20–25 minutes, or until cake tester comes out clean.
- Cool on wire rack. Store at room temperature.
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 ½ tsp. ground allspice
1 ½ tsp. ground cloves
1. Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.