Apple Pie Muffins

These Apple Pie Muffins are fluffy, tender, and bursting with comforting fall flavors. With juicy grated apples, warm cinnamon, and a touch of sweetness, they’re the perfect combination of apple pie and a soft homemade muffin. Ideal for cozy mornings, lunchbox treats, or an easy autumn bake, these muffins will fill your kitchen with the irresistible scent of fall.

Why You’ll Love This Recipe

• Packed with fresh apple flavor and cozy cinnamon

• Moist and tender with a soft crumb

• Quick to make—no mixer required

• Great way to use up one apple

• Not overly sweet—perfect for breakfast or snacks

• Simple pantry ingredients

• Cinnamon sugar topping adds a lovely crunch

• Freezer-friendly for make-ahead baking

• Customizable with add-ins like nuts or raisins

• Kid-friendly and perfect for fall gatherings

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins

• 1 granny smith apple, peeled

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 8 tablespoons (1 stick) butter, melted

• 1 large egg

• 1 cup milk

For the Cinnamon Sugar Topping

• 2 tablespoons granulated sugar

• ¼ teaspoon ground cinnamon

Directions

Prep

1. Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners.

Grate the Apple

2. Grate the peeled granny smith apple using the large holes of a box grater. Place grated apple in a strainer, cover with plastic wrap, and let it stand to drain while you prepare the batter.

Mix Dry Ingredients

3. In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined. Set aside.

Mix Wet Ingredients

4. In another bowl, pour in the melted butter and let it cool slightly. Whisk in the egg, then add the milk and whisk until smooth.

Combine

5. Gradually whisk the dry ingredients into the wet mixture in thirds, making sure each addition is absorbed before adding the next. Gently fold in the grated apples.

Fill Muffin Pan

6. Evenly divide the batter among the muffin cups, filling each about ¾ full.

Add Cinnamon Sugar Topping

7. In a small bowl, mix the cinnamon and sugar for the topping. Sprinkle generously over the top of each muffin.

Bake

8. Bake for 20 minutes or until the muffins are risen, golden, and a toothpick inserted into the center comes out clean.

Cool

9. Allow muffins to cool in the pan on a wire rack. Once cooled completely, lift them out and enjoy.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes

Variations

• Add ½ cup chopped walnuts or pecans for crunch

• Mix in ¼ cup raisins or dried cranberries for a fruity twist

• Use brown sugar instead of white for a deeper caramel flavor

• Substitute half the flour with whole wheat flour for added fiber

• Add ½ teaspoon nutmeg or allspice for more spice depth

• Use almond milk or oat milk for a dairy-free option

• Top with streusel instead of cinnamon sugar for a bakery-style finish

• Make mini muffins by reducing bake time to 12–14 minutes

• Stir in a small handful of toffee bits for a caramel-apple vibe

• Swap granny smith for honeycrisp or pink lady for a sweeter result

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving.
Freezer: Wrap cooled muffins individually in plastic wrap and freeze in a zip-top bag. Thaw overnight or warm gently in the microwave.

FAQs

Can I use a different type of apple?

Yes, but tart apples like Granny Smith work best for balancing sweetness.

Do I need to peel the apple?

Peeling is recommended for a smoother texture, but you can leave the peel on for added fiber.

Can I make these muffins dairy-free?

Yes. Use plant-based butter and a non-dairy milk like almond or oat milk.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

Why are my muffins dry?

Be careful not to overbake them and measure flour properly using the spoon-and-level method.

Can I add oats to the batter?

Yes, you can add ¼ cup of rolled oats for extra texture.

Can I make these into mini muffins?

Absolutely. Bake mini muffins at 375°F for 12–14 minutes.

What’s the best way to grate the apple?

Use the large holes of a box grater to avoid turning the apple into mush.

Can I double the recipe?

Yes, this recipe doubles well. Use two muffin pans and rotate halfway through baking.

How do I reheat frozen muffins?

Microwave a frozen muffin for 30–40 seconds or until warmed through.

Conclusion

These Apple Pie Muffins combine all the cozy flavors of a classic apple pie with the ease and portability of a muffin. Moist, fluffy, and topped with cinnamon sugar, they’re perfect for breakfast, snacks, or dessert. Whether you’re baking for fall or just craving something sweet and comforting, these muffins are a must-try recipe for your collection.