Monday, May 10, 2010

Apple Pie Muffins

Every week, it is tradition that I make a big batch of muffins. They turn into quick breakfasts and easy snacks.

I found this recipe when I was planning my menu last week and knew it would be perfect. Sweet enough to fight that mid-afternoon craving and hearty enough to make a breakfast that lasts until lunch. The baby in the family ate like 17 of them in one sitting. The original recipe called for all white flour, twice the butter and twice the sugar. I reduced the butter and sugar, and added whole wheat flour and hoped for the best. The outcome was still a sweet, delicious muffin with a tender crumb. The topping is optional, but makes them crunchy and really homey.

Apple Pie Muffins
makes 18 large muffins

1 cup whole wheat flour
1 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup milk
1/4 cup butter or margarine, melted
1 tsp. vanilla
1 cup packed brown sugar
2 cups diced apples

1/2 cup brown sugar
2 T. butter or margarine, melted
1/3 cup flour
1 tsp. cinnamon

Preheat oven to 375 degrees.

For batter:
Whisk together egg, milk, melted butter and vanilla. Stir in sugar. Without mixing, add flour, baking soda, salt and apples. Stir until just combined. Do not over-mix.

For topping:
Combine sugar, flour and cinnamon. Mix in melted butter until crumbly.

Fill muffin cups 3/4 full. Sprinkle with topping.

Bake at 375 for 18-20 minutes.


  1. hey lady! i made these tonight. orginially i planned on making apple pie (just had the munchies for one) but at work i saw your post on my "blogs i follow" update list. these are so good! michael and dan love them!

  2. Julie, I'm so glad they like them! I gave away 6 this morning and between Connor and Alex, they are gone. I couldn't believe it!

  3. i think we took the healthy aspect away by adding home made whipped cream last night. that was AFTER michael went to bed. he had to live healthy! :-) :-) :-)


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