Apple Pie Muffins

December is here! We are so excited to begin our favorite holiday tradition- nonstop baking! Today, we kick off baking season with these scrumptious, delectable apple pie muffins. As usual, we’ve included two recipes, one vegan and one non vegan recipe. These were a HUGE hit with everyone who tried them- definitely give them a try, they are irrestiable! Wrap them up in cute holiday packaging and give them away as an easy and affordable gift. Check back later this week for more baking recipes! Enjoy.

Click the link below to see how to make these delicious muffins, step-by-step.

Apple Pie Muffins

(VEGAN)

Apple pie and muffins-two of life’s coziest and most delicious treats. And what could be better than combing the two? I brought these to work and they were gone in minutes! They’re also great as a to-go breakfast treat. They have apples in them so they must be healthy, right?! This recipe makes 24 muffins, feel free to halve.

Ingredients:

Muffins:

• 4 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 cup applesauce
• 2 cups almond milk mixed with 2 tablespoons apple cider vinegar or lemon juice
• 1 cup melted Earth Balance or other vegan butter
• 2 teaspoons vanilla extract
• 3 cups brown sugar
• 4 cups diced apple pieces (About 4 apples; I used Granny Smith)

Topping:

• 1 cup brown sugar
• 2/3 cup flour
• 2 teaspoons cinnamon
• 1/4 cup melted Earth Balance

Preheat your oven to 375 and line muffin tin with baking cups. Mix your almond milk with apple cider vinegar or lemon juice and set aside in a small mixing bowl. This will allow the milk to curdle and provides as a substitute to buttermilk. Chop your apples and set aside.

In a large mixing bowl, mix together flour, salt, baking soda and cinnamon. In a separate bowl, mix together apple sauce, almond milk mixture, melted butter, vanilla extract and brown sugar. The brown sugar should dissolve into the wet ingredients.

Pour wet ingredients and chopped apples into dry ingredients; mix until well combined.

Scoop the batter into baking cups, fill to the top.

I got these cute baking cups at Home Goods-love that store a little too much! I also got my polka dotted mixing bowls there!

In a small bowl prepare the topping by mixing all dry ingredients together and then adding the melted butter. Stir vigorously and sprinkle or spoon the mixture on top of the muffins.

Bake at 375 for 25-30 minutes. When you lightly press the top of a muffin it should sort of “bounce back.” That’s when you know they’re done! These are so good warm with a glass of almond milk or chai latte.

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Apple Pie Crumble Muffins with Glaze

Let me start by saying- these are boyfriend, friend, and kid approved- definitely one of the best things I have ever made! Everyone who tried one was requesting more. They are pretty easy to make and are topped with a simple sugar glaze when they are still warm, making for an oozy-gooey delicious and moist apple muffin. So good!! To make them more festive, I put them in holiday colored cupcake liners. Wrap them up in a pretty holiday box and you have an easy and thoughtful gift that your friends are sure to love.

Ingredients:

CRUMB TOPPING:

• 1/3 cup packed light or dark brown sugar
• 1 tablespoon sugar
• 1 and 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour

MUFFINS:

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs at room temperature
• 1/2 cup yogurt (plain)
• 2 teaspoons vanilla extract
• 1 and 3/4 cups all-purpose flour (measured correctly)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 and 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup milk (any kind)
• 1 and 1/2 cups peeled, chopped Granny Smith apples (2 small apples)

GLAZE

• 1 cup powdered sugar
• 3 tablespoons heavy cream
• 4 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions:

As usual, the first step is to prep our ingredients. Chop your apples and make sure your butter and eggs are out of the fridge so they can come to room temperature. Before I start baking, I like to get out all of the ingredients I’ll be using so I’m not searching for them during crunch time.

Once you’re done with that, we are going to make the crumb topping. We’ll put this on top of the muffins before popping them in the oven.

In a medium bowl, combine all of the crumb topping ingredients except the flour (the brown and white sugar, melted butter, and the cinnamon). Mix together with a spatula.

Next, slowly add in the flour. It will have a thick and crumbly consistency. Break up any big chunks with your spatula.

Your crumb topping should look something like this:

Now, preheat your oven to 425 degrees F. Line a standard muffin tin with festive holiday cupcake/muffin liners.

Now it’s time to make the muffins.

First, cream the butter in a large bowl using a stand mixer or handheld mixer on high speed for about one minute. Add both the brown and white sugar and beat on high until creamed together, a few minutes. Stop the mixer and scrape down the sides of the bowl. Add the eggs, yogurt, and vanilla. Beat on medium speed for one minute and then increase the speed to high. Beat on high for about 5 minutes, until everything is well combined.

In a large bowl, combine together the flour, baking soda, baking powder, cinnamon, and salt for the muffins. Then add the wet ingredients from the mixer into the dry ingredients and slowly mix with a whisk. Next add the milk and whisk until combined.

Gently fold in the apples with a rubber spatula until evenly distributed.

Now it’s time to put the muffin mixture into the muffin tin.

Using a spoon, put the muffin mixture into the muffin tin, filling all the way to the top.

Press some of the crumb topping into the muffin batter of each muffin. Then, crumble a little more on top so it is almost overflowing with crumb topping. Yum!

How good do those look!? And they’re not even baked yet! Bake at 425 degrees F for 5 minutes. Then, lower the temperature to 350 degrees F for 22 minutes. You can make sure they’re done by inserting a toothpick into the middle of a muffin and making sure it comes out clean, free of muffin batter.

While the muffins are baking, make the sugar glaze.

Whisk all of the glaze ingredients together. Add more milk, a little at a time, if you want a less-creamy texture.

When the muffins are done, remove from the muffin tin. While still warm, drizzle the glaze over each muffin with a spoon. This can get a little messy so make sure you have laid down some paper towels. The glaze totally takes these to the next level- soo delicious!!

These are sure to be a huge hit with everyone who tries them! Seriously one of the best things I have ever baked! They keep well in a sealed storage container for up to 5 days- but they definitely won’t last that long without being eaten!