Apple Crisp Muffins

I have a problem called every time I make apple crisp I scoop out a mouse hole in the corner of the baking dish with my spoon after it comes out of the oven, for quality control purposes of course, which wouldn’t be a big deal except for the fact that as the crisp cools the mouse hole quickly turns into a rabbit hole which eventually turns into a bear cave and before I know it half the crisp is gone.

I just can’t help myself!

Apple Crisp is my all-time favorite fall dessert, but portion control-friendly, it is not. One bite of the sweet and chewy topping which smothers tart and tender apples and it’s all over for this gal, which is why I’m loving these portion controlled Apple Crisp Muffins!

Fluffy, apple-cinnamon-studded muffins topped with a sweet and crunchy crisp topping. Ah-mazing. AH-MAZING! These babies feature a few of the dozens of Honeycrisp apples Ben and I picked at Berry Patch Farm last weekend. Honeycrisps are perfect for baking. They’re nice and crisp and hold up well to baking, unlike a softer-fleshed apple which would turn to applesauce in the oven. If you can’t find Honeycrisps, bright-green Granny Smith’s are my other go-to baking apple.

These muffins are based on my Fresh Apple Cake recipe, but I reduced the amount of sugar in the muffin batter since I added the brown sugar-based crisp on top. These Apple Crisp Muffins are a real treat, my friends. Plus they’re even better the next day when the crisp has had a chance to soften just a squinch. Ben and I wolfed these down (while Lincoln gazed longingly on!)

Start the muffin batter by combing 1/4 cup each softened butter, vegetable or canola oil, and unsweetened applesauce in a large mixing bowl.

Next add 1/3 cup each brown and granulated sugar then mix until combined. The mixture will look slightly curdled, but it’s fine! Finish the wet ingredients by mixing in 1 egg and 1 teaspoon vanilla. 

In a separate bowl mix together 1-1/2 cups flour or a gluten-free flour baking blend, 1/2 teaspoon each baking soda, baking powder, and cinnamon, and 1/4 teaspoon salt, then add to the wet ingredients in two batches. BEFORE that though, remove 2 Tablespoons of the mixture and place in another bowl.

Next get yo apples ready! I absolutely love the fact that these apples went from the tree to my table via my hands. Well, Ben’s hands…but you know what I mean. Satisfying.

Peel then chop 1-1/2 cups apples (about 2 medium-sized apples) then toss them with the 2 Tablespoons flour mixture you reserved.

Add the apples to the batter then fold to combine. By the way, the reason why you toss the apples with the flour mixture first is to prevent the chunks from sinking to the bottom of the muffins as they bake. I don’t know why this works, I just know that it does.

Scoop the batter into lined muffin tins about 3/4 of the way full. An ice cream scoop ensures every muffin comes out the same size.

Finally, mix up the crisp topping – my favorite part! This is my trusty-wusty, no-fail crisp recipe: 1/2 cup each brown sugar and certified gluten-free old fashioned oats, mixed with 1/4 cup each softened butter and flour, and 1/4 teaspoon cinnamon. Mash with a fork until everything sticks together.

Scoop a heaping Tablespoon of the crisp topping onto the center of the muffins then bake for 15-17 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean.

Cool completely then sink your teeth into the crumbly, crisp-topped, sweet, and appley muffins!

Apple Crisp Muffins

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gluten freevegetarian

4.5/5 (3 REVIEWS)

Description

Apple Crisp Muffins are sweet, apple-studded muffins topped with an irresistible crumb topping. They're the perfect fall treat!

Ingredients

makes 10 muffins

• 1/4 cup butter, softened to room temperature
• 1/4 cup vegetable or canola oil
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 cup unsweetened applesauce
• 1 egg
• 1 teaspoon vanilla
• 1-1/2 cups gluten-free flour baking blend or all-purpose flour (muffins will not be GF if using AP flour)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 cups chopped apple (I recommend Honeycrisp or Granny Smith)
• For the crisp topping:
  • 1/2 cup brown sugar
  • 1/2 cup certified gluten-free old fashioned oats
  • 1/4 cup gluten-free flour baking blend or all-purpose flour
  • 1/4 cup butter, softened to room temperature
  • 1/4 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners then set aside.
2. In a large bowl mix together butter, oil, sugars, and applesauce until combined, about 1 minute (mixture will look curdled.) Add egg and vanilla then mix to combine.
3. In a separate bowl stir together flour, cinnamon, baking soda, baking powder, and salt. Remove 2 Tablespoons of the flour mixture then toss with the apples in a separate bowl to coat.
4. Add remaining flour mixture to wet ingredients in two batches, mixing until just combined before adding the next batch. Fold in the apples. Scoop batter into prepared muffin cups filling them 3/4 of the way full.
5. For the crisp topping: Mix ingredients together in a small bowl until well combined. Sprinkle a heaping Tablespoon on top of each muffin then bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tins for 10 minutes then remove to a cooling rack to cool completely.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Sweet and tart, fluffy and crunchy – these muffins got it goin’ on. Enjoy this lovely fall treat!