Apple Pie Muffins | Virtually Homemade: Apple Pie Muffins

Monday, September 10, 2012

Apple Pie Muffins



“Good food has natural flavor, freshness, and honesty, and it’s only additives are the loving care and respect with which it has been prepared.”
                                                                                                David Wood

I sit here writing with the roof of my mouth slightly scorched from bubbling hot brown sugar.  It was worth it!  The Apple Pie Muffin’s warm fluffy cake and contrasting rich caramelized crumble with moist apples is divine, heavenly and addicting! 


I first had this apple pie muffin in Toronto, Ontario.  Working at the David Wood Food Shop on Young Street (extremely well known in the 80’s – yes I’m that old!), the kitchen pumped out a version of this muffin every morning.  It was a bit bigger, decadent and actually more appropriate for dessert, not breakfast.  Although I moved on from Toronto and the store no longer exists, David Wood’s Food Book published in 1988, remains one of my go to food bibles.

This recipe is straight out of the cookbook without any changes or adaptations.  None are needed.  Baking them was a family affair.  My daughter peeled the apples, helped cut the parchment paper and stirred the alternating additions of flour and buttermilk.  My very talented son, who at 15 is becoming a very accomplished photographer, took the beautiful pictures (many of the pictures on my blog are his creations).  My husband simply enjoyed eating the product.  This is a simple and timeless recipe that will always be featured in my family recipe book.


Apple Pie Muffins
makes 12 large muffins

Ingredients for the Topping:
1/2 cup brown sugar
6 tablespoons all purpose flour
1/4 cup unsalted butter, melted
1 tsp ground cinnamon

Ingredients for the Batter:
1 1/2 cups brown sugar
2/3 cup canola oil
1 large egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (optional - add if you really love cinnamon)
1/2 teaspoon salt
1 cup buttermilk
2 cups diced apple

Directions:
1.  Pre-heat oven to 350 degrees F.  Grease and flour or line with paper cups or parchment paper, 12 cup muffin tin.
2.  Make the topping:  Combine brown sugar, flour, melted butter and cinnamon in a small bowl and mix until crumbly;  Set aside.
3.  Combine the brown sugar, oil, egg and vanilla in a large bowl.  Mix and set aside.
4.  Sift together the flour, soda, salt and cinnamon.  Blend the flour into the mixture, alternately with the buttermilk.  Add the diced apple.  Mix until just combined.  Spoon into prepared muffin tins.  Sprinkle generously with topping.
5.  Bake for 30 minutes, until golden brown and the top springs back when touched.


Check out this recipe on Foodie Friends Friday  and

Food Network's Summerfest
Jeanette's Healthy LivingGluten-Free Jewish Apple Cake
Virtually HomemadeApple Pie Muffin
Chez UsBaked Apples With Creme Anglaise
Daily*DishinEasier-than-Pie Creamy Apple Bake
Made by MichellePear Apple Crisp
Napa Farmhouse 1885Apple, Fennel and Cheddar Cheese Panini
From My Corner of SaratogaSpiced Apple Dutch Baby
Thursday Night DinnerApple Bread Pudding
Devour7 Apple Desserts Beyond Pie
Healthy EatsMarrying the Apple With New Flavors
FN DishLet's Go Apple Picking




24 comments:

  1. These Apple Pie Muffins look extremely yummy and quite easy to make. I love all kinds of pies and these muffins can be a perfect dessert for my weekend! Thanks for posting!

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    1. They are really simple and the brown sugar crumble definitely make them suitable for dessert as well.

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  2. Love muffins and especially ones with a crispy sweet crust. Must make during our apple season.

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  3. These muffins look fabulous! Love those treasured recipes that you make over and over again.

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    1. Definitely - my David Wood Cookbook is stained and yellowing from constant use!

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  4. Yum! I am going apple picking and can't wait to make these.

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    1. I love apple picking - however, I usually come away with a tummy ache from eating so many in the process!

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  5. I would love to make these into a cake - what size pan would you suggest using?

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    1. Great idea! Try a 9x9 or 11x7 pyrex - well greased and floured. If you have a little batter left over you can make a couple muffins :)

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  6. Love apple {or blueberry} anything!
    JoAnn

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  7. These sound wonderful! Thanks for sharing on Foodie Friends Friday! Please come back Sunday to vote.

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  8. Oh. My. Goodness. These apple pie muffins are delicious! I'm trying to behave and not eat another. I used honey crisps apples I picked from an orchard up in Door County and it turned out fabulous! Very easy recipe and can't wait to share it with my family and friends!

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  9. I'm glad you enjoyed! Sometimes simple is best.

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  10. the ingredients say baking powder but the instructions say soda. is baking soda correct? thanks!

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  11. Looks amazing and I love the use of the parchment!!

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  12. Oh these muffins would be just perfect with my mid day cup of coffee!

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    1. Definitely! I have a poppyseed muffin coming...stay tuned. Sign up for emails if you'd like!

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    2. Is it baking soda or baking powder?

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    3. The ingredients and directions specify baking soda.

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  13. My hubby is allergic to buttermilk. Is there any way I can alter reg milk??

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  14. Yes! Add 1 tablespoon of vinegar (white, distilled) to 1 cup regular milk and let it sit for a few minutes. I often do that if I don't have buttermilk on hand.

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  15. Liz,
    I made these muffins yesterday afternoon with some of the apples we had leftover from apple picking in October and they were soooo delicious; maybe even some of the best that I have had. Thanks for the recipe. Tomorrow I will feature your recipe on my blog :) Thanks again!

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    1. Thank you for the kind words! Please send me the link to the blog post - would love to see it :)

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