These buttery fruity muffins are ideal for dessert or fancy weekend breakfast treats.
Wow, these are awesome! It's like eating apple pie in a muffin! What a perfect name for these moist, delicious, nicely spiced treats. No need for any additional spices, the apple flavor really is the hero here. I wouldn't change a thing! I baked these in Texas sized muffin tins and got a little over half a dozen, lucky me!
Read Morethis are you tasty but they are messy and they dont rise up very much.
Read MoreWow, these are awesome! It's like eating apple pie in a muffin! What a perfect name for these moist, delicious, nicely spiced treats. No need for any additional spices, the apple flavor really is the hero here. I wouldn't change a thing! I baked these in Texas sized muffin tins and got a little over half a dozen, lucky me!
Amazing muffins. If you are looking for a decadent muffin to serve guests, or just as a special treat, you really should try this recipe. I made these exactly as written and I wouldn't change a thing. The crumb topping is so out of this world that the muffin itself does not need any added spices. The two were a perfect balance for each other. Moist, flavorful. Grease your muffin tins very well and fill the cups to the top as directed, and you will obtain gorgeous, huge muffin tops that hold all of that spectacular crumb topping. It took a few minutes of careful excavation to remove them from the pan with the tops intact, but letting them cool for about 10 minutes helped.
My daughter entered these for her first year of 4-H foods and won Reserve Champion!! She added 3 cups of apples, 1 1/2 t cinnamon & 1 t nutmeg to the batter and 1 t cinnamon and 2 dashes nutmeg to the topping. She made several batches as they were easy to make and she never had any leftover. Everyone loved these!!
I made this recipe twice. The first time I thought it could use a little more cinnamon taste to the batter, so that next time I mixed a little sugar and cinnamon and tossed the apples in this and then added them to the batter. I made these for a fund raiser at work and they got rave reviews. I am anxious to try the recipe with blueberries.
I thought that these were great. I didn't read the reviews before making them so I didn't add any extra spices to the batter. They were ok coming out of the oven but the next day they were super good and moist. Also, you only need to make half the topping cause even after I generously topped my 15 muffins, I still had lots left over!
these are gorgeous muffins! made em exactly as posted and they taste good, but everyone was right about the spices. ill definitely add a little cinnamon and fresh nutmeg to the batter next time. great recipe
Wonderful!!! I made a few changes...for the flour I used 1/2 whole wheat and in the topping I added ground cloves, ginger and nutmeg.
These were good, but not great. It has a lot of sugar in it. I did add 1 tsp cinnamon and 1/2 tsp nutmeg to the mixture, and then 1 1/2 tsp cinnamon and 1/2 tsp nutmeg to the topping. I used Granny Smith apples - 2 heaping diced cups worth, and still did not have much apple flavor. My husband liked them, but again, too sweet and little apple flavor for me. I have had apple cake before from Tastefully Simple, and that is what it reminded me of. High rating is from husband.
Very good. Everyone LOVED them. Definitely will be making these more often. I used chiquita to go apples and chopped them up instead of peeling whole apples, saved time and was easy to measure amount.
Made this for a little get together we had. Thye were awesome even with replacing the egg(my sons allergy) (1TBSP flaxseed, 3Tbsp water) and buttermilk (1 cup of water, 1tbsp lemon juice) Made the recipe to direction, these were a great addition to the recipe box! Thank you
Excellent! I couldn't find my muffin pans (mysteriously disappeared) so I made this into an apple Pie (more like crisp) cake. Put the batter in the 9 X13 ban and made a double batch of topping. I chopped the apples into about 1/2 inch size pieces. Super moist and good. Even better the next day! I made everything exactly as stated, except the muffin part.
These muffins were better than I expected. They looked and tasted proffessional and not homemade. Can't wait to make them again. This recipe is a keeper.
These were Good! The recipe really does not need any change(s). The taste is nice, the texture is not dense ... just right. I used cupcake liners and the muffins were rather well-behaved and didnt really stick to the paper! THANKS!
Good muffins...I used milk with a tablespoon of vinegar in place of the buttermilk since I didn't have any buttermilk.
I get major compliments on these muffins whenever I make them. I think I use more apples than it calls for. This last time I had almost a whole bag that was going bad and chopped them up in the food processor and threw them all in there. So good!!
These should be called "Better Than Apple Pie" muffins because I think I would rather eat one of these than apple pie. They are delicious exactly as written. Don't tweak, don't change, just make them.
We used this recipe to make muffins with the daycare children after an apple picking field trip. Although all of the adults loved them, most of the children didn't. The changes I made were substituting 1/2 apple sauce with butter and 1/2 whole wheat flour with white. We also added cinnamon, nutmeg, cloves and all spice.
Absolutely great tasting muffins! However, I wouldn't recommend filling them to the top before baking. I did for one batch and they spilled over and the tops were very flat and burnt. I would also recommend breaking up the streusel with your fingertips and placing the streusel around the edges of the muffin top. In my first batch I haphazardly placed it all over the muffin and several of the muffins collapsed in the center. Nonetheless, I would try this recipe again! The muffins had fabulous flavors and I loved the apple chunks!
I haven't tasted these because I was baking them as a gift but if the way they look is any indication, and I think it is, they will be a big hit! They smelled fabulous, rose beautifully, and looked amazing. Honestly, my baking skills are minimal and these made me look like a pro! I'll review them again after the recipients give their opinion. I never take this kind of baking leap of faith but I'm betting this was a darn good first time! :o) Update~ These were worth the leap! WOOT! :o)
Delicious muffin. They really did taste like apple pie. Thanks for a great recipe.
Made this without the topping and they were very good. Seemed a little heavy on the brown sugar so next time I'll try 1/2 white and 1/2 brown.
These muffins are definitely better the second day! I grated the apples just because it's faster & substituted applesauce for half of the butter. I decided not to add cinnamon so I could judge the recipe fairly, but next time I'll add it for sure! As for the topping, I tried it as the recipe stated, but next time I'll use the traditional method of mixing in cold butter with a pastry cutter instead since the melted butter caused a gooey mess that didn't spread well! These cooked for exactly 25 minutes and smelled wonderful! FYI: This recipe made 15 muffins for me and I filled every one to the top! Awesome :o)
Yum! These are very good as is. I wouldn't add cinammon to the batter because there is sooo much in the topping already. It does make a generous portion of topping, but I used nearly all of it. Each muffin's top was completeley covered by the struesel and it was great that way. It reminded me of a Dutch Apple pie with the crumb topping. The only thing I would change mext time is to use one tart apple (granny smith) and one sweet. I used two sweet apples (junami) and wished I hadn't because the contrast would have been nice, and more true to the apple pie flavor. Regardless, these were delicious and perfectly moist as the recipe is written.
Yep, these were fantastic. I made them as written after reading several reviewers' urging to do so! Maybe a 1/4 c or so of extra apples. The muffin tin was well-greased but I had trouble getting them out. I think paper liners are the way to go when there's a streusel involved.
Perfect, made no changes. Not overly sweet The topping makes more than twice what you need, so you can cut that by 1/2 and still have more than enough.
THESE WERE AMAZING! i made them in a jumbo muffin pan.. so i had to bake them about 10 minutes longer... after the 25 min i turned it down to 350 and looked them 10 min.. they are fantastic! deff going to make these from now on instead of apple pie!
Oh wow, these are fantastic! I followed th recipe exactly and they are amazing. No need for any changes. I used a little over 1 1/2 large Granny smith apples and that was plenty (about two cups). The topping is very sweet so you don't have to go too heavy on it. Just as good, and maybe even better, the next day. Thank you for this wonderful recipe!
These were so good! My kids loved them. The topping is excellent. I made them exactly as the recipe stated. I don't like huge chunks of fruit in my food, so I diced my apples really small. The muffins were moist and full of flavor. Will definitely make again.
delicious! DH and my little ones loved it. I was out of buttermilk so i used whole milk and it turned out fine. i also added a little bit of pumkin pie spice to the batter. I feel there is too much apples in the mix, next time i will add a little less. thanks for the great recipe!!!!
These muffins were pretty good, but everyone was right about adding more cinnamon to the batter before baking. I should have read the comments first! The strusel-like topping made the tops delicious, but you don't need as much as it calls for. Overall, add some cinnamon/nutmeg and you'll be good to go!
I made these as directed and found the topping added too much sweetness. I will probably make again without the topping and will add cinnamon in the batter.
Just made these, and my boys just gobbled them all up. ingredients were what i had on hand, just had to get the apples, very easy
Wonderful taste and aroma. Did not add cinnamon to the batter and the delicate apple-vanilla flavor is an excellent counterpoint to the cinnamon crumb topping. I did cut the butter to 1/3 cup just on general principles, and they were still tender, but not greasy. A lovely recipe and I will make them again.
i made these this morning, i put half teaspoon cinniman in the batter. in the topping i put 3 TBS oatmeal, added a nice texture, and a healthy one. very good muffin
Absolutely wonderful!!! I remember enjoying these once at a dearly departed friend's home. She made them in individual bundt pans. Always sorry I didn't get the recipe from her. Now I have it! Thank You, Jan Brown!!
Yum! I've made these both with and without the streusel (sprinkled sugar on top of the bare ones) and it was delicious both ways. Also, one time I went a little overboard on the apples and it was more like 3 cups, and that was pleasant.... although they're excellent just as is. Thank you!
Amazing, true apple pie flavor. Definitely looks like a bakery's. It makes a very sweet muffin, so unless you love super sweet things for breakfast, eat it as dessert. Also, it makes a lot of streusel, so use a little less ingredients so you won't waste any. Changes made: We mixed the apples with cinnamon and added a good bit of cinnamon to the dry mix.
I decided to make this into a coffee cake instead of muffins and I am writing this review to tell you what not to do, lol! First I guessed a 9” springform pan would work and it did. It yielded a nice high coffee cake. However, my error came when I didn’t turn the oven temp back. At 375 degrees the crumb topping was browning faster than the center of the cake was getting done. So, consequently I had to remove it from the oven before it was completed baked in the center. My result was a soggy middle, so next time I will lower the oven temp to 350 and maybe cover the top with foil if it appears to be browning too fast. The good news is, this was delicious! And a def make again!
These muffins are amazing. I added a half teaspoon of cinnamon and a half teaspoon of nutmeg to the batter after adding the apples to spice it up a bit more.
Excellent, excellent, excellent!!! I took what other people said and kind of ran with it. Instead of chopping and cubing the apples, I grated them with a cheese grater (I peeled them first). It gives you much better distribution. I also used 3 cups of grated apple instead of 2 (about 3-4 apples). I also added some cinnamon and nutmeg to the batter, and nutmeg to the crisp topping. A little bit of nutmeg will go a very long way! I also used an extra TBSP of melted butter for the topping. I don't know why this recipe says it makes only 12 because I made 24, and that was filling them to the top... It's been requested that I make these again tomorrow!
Delicious beyond belief. I would halve the topping recipe, because I had a lot left over. taste even better next day. Thanks for posting this recipe.
I made these without the crumb topping and they were still absolutely delicious. They are super-easy to make and the batter quantity is sufficient to fill 12 muffin cups all the way to the top for large, moist muffins!
These were just ok. I used Granny Smith apples, but not much apple flavor. Probably won't make again.
This recipe is great! Like the other reviewers, I also added nutmeg and cinnamon to the batter, as well as the steusel topping. Another alteration I made was using oil in the batter instead of butter. They turned out tasting great, the name says it all!
I hate to give anything a bad rating, but these were really disappointing. I read and reread the recipe, and then read some reviews to see if anyone mentioned the absence of baking powder, but no one did, so I went ahead and tried them. I used extra spices and cut down on the sugar as some had suggested. I was even very careful in mixing so as to not overmix. Well these didn't hardly rise at all, they were very dense and almost gluey in consistency. From now on I will stick to my basic tried and true muffin recipe.
In a word, wow! Moist, tender, and lightly sweet, with delightful notes of apple and cinnamon. I subbed sucralose (Splenda) for 1/3 of the sugar in the muffins themselves. I will definitely make these again.
Two words. Absolutely perfect. - This recipes needs NO tweaking at all. The only thing I did different was to mix 1 Tbsp. lemon juice with the 1Cup of milk, only because I had no buttermilk. I made 24 mini muffins for my son's class party and I don't want to give them up!
Great bendable recipe that I could change up to make healthier for our family. I used whole wheat white flour, added a teaspoon of baking powder, cut the butter back by half and used homemade applesauce and I used only half the sugar called for. Using applesauce, the extra sugar wasn't even missed. Next time, I might try an oat topping on the top for a Dutch Apple Pie kind of taste.
These were very good muffins. My son wanted "apple pie muffins" and voila! I found these. For a healthier muffin, I used 1 cup whole wheat & 1 1/4 cup all-purpose flour. Although they really did have an apple pie-ness to them, they were too sweet. When My son asks for these again, I think I'll cut the brown sugar in half, but definitely still put the topping. One other minor change I made was to grate the apples (skin on) n a food pro instead of chopping them. Beside that, I made them as the initial poster wrote. I had to bake them an additional 12 minutes to have them be fully cooked. Nice way to use up apples that need eaten! Good dessert muffins.
These were so easy to make. A Sunday afternoon is perfect time to make these. I did substitute 1/2 cup of white sugar for the 1 and 1/2 cup of brown sugar. Might want to cook at 370 for the same amount of cook time though. They did come out quit brown. FYI, my cooking tins made 17 muffins. They were smaller than 1 cup. This recipe is outstanding, I will be making this again and AGAIN!
I followed recipe as written and ended up with a mess. Muffins did not rise, just spilled over top of pan and the topping baked on the pan making it impossible to get muffins out in one piece. I ended up with chunks. Irritating waste of ingredients and time.
I followed this recipe top the tee and feel it has wonderful potential. However, it definately needs more spices as it leaned towards the bland side. Also it baked in about 20 minutes rather than the 25 listed.
No changes necessary here. Delicious muffins!! Thanks for the recipe, Jan Brown,
These were fabulous! Mine didn't turn out so "pretty" but in terms of flavor....wow! Everyone loved them-will certainly make again. Thanks!
Took the suggestion of adding 1 tsp. cinnamon to the flour mixture. Also baked for 18-20 minutes. Delicious! Definitely making again.
Great recipe, I also added cinnamon to the batter, yum!
Love these! I used half the brown sugar in the muffin because I tend to find things sweeter than most, used regular skim milk since buttermilk is not available overseas (or have yet to see it) also added some cinnamon, and it was perfect. Thank you for sharing.
Yum! Smelled so good while they were cooking it was hard to wait, but the finished muffins were worth it! Delicious.
This is an excellent recipe. I did not find that spices were needed in the muffin mixture itself. The batter had a good flavor on its own if you use solid tasting apples. One change to the recipe I made was not using melted butter in the streusel topping. I just used cold butter and created a meal like topping which did not collapse into the muffin as happened with my first attempt at these muffins.
I thought these had a pretty good taste. I like the pieces of apple throughout. The recipe said to fill the muffin cups to the top. I don't normally do that, but I followed the recipe exactly. I got 11 instead of 12 filling them as suggested. And, it caused a few of the muffin tops to break off on the larger ones. If I make again I will leave a small space 1/8"-1/4" on top. However, other than that they were tasty. And, they actually did remind me of a muffin version of an apple pie when I got past the crumble top. Super moist muffins!
A huge hit! Followed recipe instructions exactly. They really do taste like an apple pie! So yum. Glad I tried this one out.
I made this recipe as written. They were delicious! The only suggestion I would make is to use tart apples such as Jonathans. I couldn't find them at the store so I just grabbed gala apples. I felt like they kind of got lost in the sweet batter. Tart apple would really pop.
Great taste. Didn't modify ingredients at all, followed directions including 'filling muffin tins to top' but this was a huge mistake. Muffins didn't crown, spread flat across top of pan and streusel stuck to pan so removing muffins (even with paper liners) was a mess. They were not pretty. Had enough batter for another 4 muffins so made those muffins only filling 3/4, baked for about 20 min, they turned out perfect. Perfect crown, looked beautiful and tasted great.
These were soooo good the first time around, I did them again. This time I used whole wheat flour, applesauce and flaxseed meal as the butter, and added caramel bits in the batter. Mind numbingly scrumptious. Thank you!
Very good. I might try a little more cinnamon or nutmeg next time but they are very good the way they are. Perhaps this recipe was intended as jumbo muffins because I ended up with 23 regular muffins.
Wow! They are muffins that taste like apple pie. I followed it to a T and they were fantastic. This recipe rocks!
Yum!! I can't stop eating them. I used Haralson apples from one of our trees. I got 22 regular sized muffins so I think the serving size is off or the are meant to be 12 jumbo muffins. The odd thing is one pan rose beautifully the other pan was flat. Not sure what happened there. I did add a bit of oats to the streusel. Thanks
Very good, my son particularly liked these. I would definitely recommend this recipe. Thanks Jan!
Best muffin I ever ate! Not too sweet. Made 14 large muffins. I filled to top as instructed and yielded beautiful muffins.
These are awesome! I completely agree with the reviewer who said that no extra spices are necessary - this recipe is wonderful as is. They're especially delicious right out of the oven but are good even leftover. The only advice I would offer is how many they make - I rather overfilled standard-sized muffin cups and ended up with 15. The benefit to this was that the tops flattened out and held the crumb topping very well. Thanks for sharing, Jan, this one is a definite keeper!
Great recipe. Was too lazy to make the topping so added the cinnamon to the batter and then just sprinkled some cane sugar on top. Everyone loved them.
I made these for my husband....he gives them two thumbs up! I made a separate mixture of 2 tablespoons of sugar, 1 teaspoon of cinnamon and a dash of nutmeg and used this to coat the apples before I poured them into the batter.
I didn't have buttermilk, so I used sour cream, and also used 2 large empire apples (about 2.5 cups). They were delicious. Like other reviewers had said, the flavor of the plain muffin isn't all that strong... next time I will add cinnamon or nutmeg to the apples as others mentioned. I made mini muffins and had approx. 4 dozen out of one batch. More like an apple streusel, not pie, but still great. Will definitely make these again!
Didn't try the muffin recipe, but the topping was delicious! I added it to some store bought high fiber apple muffins that no one in my family would eat, and suddenly everyone wanted a muffin!...and got some extra fiber :)
These are really good. I followed the recipe and did not change a thing. The only thing I changed was I used dark brown sugar for the crumb topping, only because I ran out of light brown sugar. They turned out really really sweet. I'm glad I didn't add additional spices either, the way they are is sweet and tasty enough. I will use light brown sugar for the topping next time.
Made as directions stated, turned out good but not great. I will make again. Recipe made 18 regular sized muffins. Next time i will definitly grate or mince the apple instead of justt chopping them
Those were the best muffins I've ever had! They are moist and tasty ! They were gone the first day I made them ! My husband and my daughters keep asking for more, will definitely be making those over and over!
I didn't have buttermilk, so I used half plain yogourt and half milk. Otherwise followed the recipe exactly. The topping was a bit too much, but I still used it all up by pressing it and jamming all on the tops of the uncooked muffins. I got 6 jumbo and 8 regular muffins out of one batch. They were really delicious! I loved the texture, and were even better a few days later! They didn't taste like apple pie though, they just tasted like really good appple muffins! Yum, awesome apple muffin recipe. Thank you so much for sharing :)
I'd give this recipe TEN stars if I could. The muffins were delicious, moist and wonderful! Thank you for sharing such a delicious treat! :) I wouldn't change a thing... except for the number of stars allowed in the review! :)
Divine! They are a hit with everyone that tastes them. I even substituted some of the brown sugar with Splenda and they are still WONDERFUL!
Tasty! Used Gala and Granny Smith apples. Grated them. Also used vinegar in 2% milk as I did not have buttermilk. I found the topping was not enough, so made 2 batches of that. Wonderful... and bet they will be even better tomorrow as the apple taste melts in!
Thank you to the reviewer that suggested to try the recipe first before adding additional spices. This is a great recipe "as is".
These muffins were amazing. They are definitely a treat muffin, and not an everyday muffin as they have a lot of sugar in them. Daughter and husband loved them, though I will try grating the apple next time as my two year old picked out the bits of apple. added 1 tsp cinnimon to the batter. Excellent
I did a fairly fine dicing of the apples which helped to spread them throughout the batgter. These are easy to make and my 8 year old grandson proclaimed them as his "new" favorite muffin! The cinnamon brown sugar topping was the clincher. The aroma wafting through my house was mouth-watering! Thank you so much!!
I used ww flour for the ap, 1/2 tsp of baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp pumpkin pie spice, halved the brown sugar and halved the melted butter. I skipped the topping and just sprinkled tops with cinnamon sugar, mine baked at 350 in 20 minutes. Muffins were nicely domed, had great flavour and soft crumb, really nice and tasty!
Quite possibly the best apple recipe EVER! Even if you don't care for apples as much as other fruits, you have to try these! I did run out of flour, so I used about 3/4 cup of wheat flour and I think I would do the same thing next time. Very good!
These are wonderful! I am making a second batch in a week. I used the topping in the middle instead of the top and it was fabulous. Thank you for the recipe!
