Apple Pie Muffins Food

THE BEST APPLE PIE MUFFINS EVER

Steps:

• Note:.
• cinnamon could be added to the batter ( about 1 teaspoon or less).
• Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
• Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
• In a separate bowl, sift together flour, soda and salt.
• Stir oil mixture into flour mixture alternately with buttermilk.
• Fold in apples, mixing just until combined.
• Spoon into greased muffin cups filling 3/4 full.
• Sprinkle topping over evenly.
• Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

APPLE SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
• Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

APPLE PIE MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with butter.
• Make the muffin batter: In a large bowl, combine the flour, apple, brown sugar, cinnamon, salt, baking soda, vanilla, egg, applesauce, plain yogurt, and apple juice. Whisk until well combined.
• Make the topping: In a medium bowl, combine the flour, brown sugar, butter, oats, and cinnamon. Mix with a fork until crumbly.
• Divide the muffin batter between the cups of the muffin tin. Top each muffin with 1 tablespoon of the crumble topping.
• Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
• Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
• Drizzle the lemon glaze on top of the muffins.
• Enjoy!

APPLE PIE MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 375°. Spray 18 muffin cups with oil spray. Use silicon muffin cups if you have them.
• Combine flour, baking powder, baking soda, cinnamon, and nutmeg together in a small bowl.
• In a large bowl, combine the rest of the ingredients. Mix the dry into the wet ingredients until combined well.
• Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool on a baking rack.

MUFFIN TIN MINI APPLE PIES

Steps:

• In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
• With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
• Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
• Lightly flour your work surface.
• Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
• Preheat the oven to 425°F.
• In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
• Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
• Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
• Bake the pies until they are golden brown, 16 to 18 minutes.
• Remove the pies from the oven and let them cool completely in the muffin tin.
• Using a sharp knife, run it around the edges of each pie to help release them then serve.
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APPLE MUFFINS

Steps:

• PREP: Preheat the oven to 350 degrees F. Spray 8 cavities of a muffin tin and lightly dust with flour. Do not use muffin liners as these muffins will stick to them. Set aside.
• FLOUR AND DRY INGREDIENTS: In a large bowl, add the flour (spoon and level when you measure; use a food scale if you have it). You should have 1 cup minus 1 tablespoon flour (126 grams of flour). Add in the 1 tablespoon cornstarch, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice (See Note 1). Mix until combined.
• WET INGREDIENTS: In a separate bowl, mix together 1 large egg, 1/2 cup Greek yogurt, 1/4 cup melted coconut oil (See Note 2), 1/2 teaspoon vanilla extract, and 1/2 cup brown sugar. Whisk together until well combined and smooth.
• APPLE: Peel and very finely chop the apple. Toss with the lemon juice. Add into the dry ingredients and stir until the apple pieces are coated in the flour (this helps to evenly disperse the apple).
• COMBINE: Use a spatula to scrape every bit of wet ingredients into the dry ingredients. Mix with a wooden spoon until ingredients are just combined. Over-mixing yields denser muffins.
• FILL MUFFIN CAVITIES: Fill 8 muffin cavities evenly with the mixture -- each cavity will be a little over 3/4 full. Fill the remaining 4 cavities halfway with water (helps for even baking).
• TOPPING: In another bowl, toss together the flour, quick oats, cinnamon, and brown sugar. Pour in the coconut oil (measure when melted) and mix to combine (crumble with your fingertips if needed). Add a bit more coconut oil if too dry or a bit more flour if too wet. Sprinkle this topping evenly on top of each muffin. Don't press the topping into the muffin; just sprinkle on top.
• BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center of the muffin comes out clean. Remove and allow to cool for a few minutes before removing the muffins from the tin. Use a spoon to coax the muffins out after about 5 minutes. Allow muffins to finish cooling on a cooling rack so the bottoms don't get soggy as they cool.
• STORE: Store completely cooled muffins in an airtight container in the fridge. Warm in the microwave for 10-15 seconds before serving, if desired. Muffins are best enjoyed within 2-3 days.

DUTCH APPLE PIE MUFFINS

Steps:

• In a small saucepan, combine the apples, sugar, water and brown sugar. Bring to a boil over medium heat. Sprinkle with flour; cook and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add vanilla. Set aside to cool., For topping, combine the brown sugar, flour and oats. Cut in butter until mixture resembles coarse crumbs; set aside., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Drop apple mixture by tablespoonfuls into the center of each muffin. Sprinkle with topping. , Bake at 400° for 20-24 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins. Serve warm.

APPLE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
• Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

QUICK AND EASY APPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, baking powder, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and butter. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

HEALTHY APPLE MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
• In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

ERNA'S APPLE PIE MUFFINS

Steps:

• Topping-mix all together, until mixture forms crumbs.
• Batter- Whisk together egg, buttermilk, butter, and vanilla.
• Stir in sugar.
• Without mixing, add flour, baking soda, salt and apples.
• Stir just until combined.
• Do not over mix.
• Spoon into muffin cups.
• Sprinkle with the topping.
• Bake at 375 degrees F for 20 minutes or until firm to the touch.

APPLE PIES MADE IN A MUFFIN PAN

Steps:

• Filling:.
• Bring all ingredients to the boil, reduce heat and simmer til cooked.
• Cool and refrigerate til needed.
• Shortcrust pastry:.
• Cream butter and sugar well.
• Beat eggs and vanilla and add to the butter mixing well.
• Sift dry ingredients and mix into butter until soft dough forms.
• Roll dough out thinly and cut out 12 x 6 inch rounds to line muffin pan.
• Spoon equal amounts of apple filling into dough rounds.
• Grate remaining dough on top of apple mixture and bake at 350F for 25mins.
• Switch off stove and leave tartlets in for a further 5 minutes.
• Remove from stove and leave to cool until cold IN THE PAN before removing.
• Dredge with icing sugar and serve with cream if so desired.

APPLE PIE MUFFINS

Steps:

• Preheat oven to 350F Grease two muffin tins Combine eggs, oil, vanilla Mix well.
• Combine dry ingredients Add to egg/oil mixture and mix well Stir in apples last.
• Bake for 20-25 mins.

APPLE CINNAMON CRUMB MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
• Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
• Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

APPLE PIE OAT MUFFINS

Steps:

• Preheat oven to 425°F.For topping, combine flour, brown sugar, oats, coconut oil and cinnamon. Set aside.Place 12 slices of thawed and drained apples on a plate and reserve for garnish. Chop remaining apples into small pieces; set aside.In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.In a medium bowl, whisk together oat beverage, brown sugar, melted coconut oil, eggs, lemon juice and zest.Pour wet ingredients into dry ingredients and stir together until just combined. Fold in chopped apples.Line a 12 cavity muffin tray with paper cups. Divide muffin batter evenly among cups (about 1/2 cup (125 ml) portions).Top each muffin with reserved apple slices and crumble topping.Bake in centre rack for 5 minutes; reduce heat to 375°F and bake further 12 minutes until golden and a toothpick inserted into centre comes out cleanly.Let cool 5 minutes before removing to a cooling rack to cool completely.Tip:For a vegan friendly recipe, swap out the eggs for 2 tbsp (30 ml) ground flax mixed with 2 tbsp (30 ml) water.

APPLE PIE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
• In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
• In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
• Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.