Apple crisp muffins are warm from the oven, full of tiny chunks of juicy apple and topped with a buttery brown sugar streusel. The kitchen smells amazing. The coffee’s brewing. Life is good.
apple crisp muffins
These fruity muffins aren’t overly sweet, which makes the crisp topping a really welcome addition. I try to get some in every bite. This is the PERFECT recipe to make on a fall morning for yourself or for anyone else who is lucky enough to be dropping by. They are very soft, very fragrant, and very good. I ate two straight out of the oven (planning on salad for dinner.)
apple crisp muffin ingredients
- apples ~ I peeled and diced mine rather finely. You can leave the peel on and dice them a little chunkier if you like.
- brown sugar
- apple pie spice ~ what is it? A pre-mixed blend of apple pie appropriate spices: mine is cinnamon, nutmeg, mace, and cloves.
- vegetable oil
- baking powder, baking soda, and salt
- vanilla extract ~ it doesn’t make the muffins taste like vanilla, but rather brings all the flavors to the fore.
apple crisp muffin faqs
Yes, this muffin recipe will work nicely with pears.
Honestly you can use any apple you like. The muffins won’t be baking long enough for it to make much difference. If you really like to taste that crisp ‘snap’ in your muffins, then try Honeycrisp apples, they’ve been bred to have a powerful crunchy texture that lasts through baking!
Yes, you can make the batter and refrigerated it overnight before baking in the morning. Note: make sure you are using double acting baking powder, which react once when mixed with liquid and again when exposed to heat. Just scoop the chilled batter from the bowl into your prepared muffin pan for super convenient baking.
To substitute for the 1 1/2 teaspoons in this recipe, use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
Of course! Add 1/4 cup finely chopped walnuts or pecans.
I tried to resist!
For my general state of health, I try to limit tasting all my sweet goodies to the minimum needed to test, review, and adjust my recipes. But when an extra apple crisp muffin just happens to fall apart when I try to remove it from the pan, well, that’s another story. No regrets here, these muffins make me happy 🙂
Definitely eat these straight from the oven, or at least microwave them briefly to revive their warm aroma and fluffy texture.
it’s muffin season!
- Maple Glazed Pumpkin Muffins
- Pumpkin Doughnut Muffins
- Perfect Blueberry Muffins
- Chocolate Chip Peanut Butter Muffins
- Perfect Lemon Muffins
- Double Chocolate Muffins
Apple Crisp Muffins
- standard muffin tin
- 1/2 cup all purpose flour
- 3 Tbsp unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 tsp apple pie spice
- 2 cups all purpose flour
- 3/4 cup brown sugar, packed
- 1 1/2 tsp apple pie spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 2 tsp vanilla extract
- 2 medium apples, peeled and cut in small dice (about 2 cups)
- Preheat oven to 350F. Butter a 12-cup muffin tin, or line with muffin liners.
- Mix up the crisp topping using your fingers. Rub the butter into the dry ingredients until there is no dry flour left and the mixture has a fine crumbly texture.
- In a large bowl, whisk together the flour, brown sugar, apple pie spice, baking powder, baking soda and salt until everything is fully incorporated. Make sure to blend in any lumps of brown sugar.
- In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, along with the chopped apples, and fold together gently until there are no dry bits of flour left. Do not over mix at this point.
- Fill your muffin cups quite full, and then sprinkle generously with crisp topping. Note: At this point you can bake right away or let the muffins sit on the counter for an hour. I find this results in a higher rise, but it's optional. If you choose to let the muffins rest for an hour, wait to add the crisp topping untl just before baking.
- Bake for about 25 minutes until risen and golden. You can check with a toothpick to see if the center is done if you're unsure.
- Let cool 10 minutes, then remove the muffins to a cooling rack. Enjoy while still warm with a little butter, or rewarm in the microwave for 30 seconds.