I have a problem called every time I make apple crisp IÂ 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.Â
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!
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Apple Crisp Muffins
Description
Apple Crisp Muffins are sweet, apple-studded muffins topped with an irresistible crumb topping. They're the perfect fall treat!
Ingredients
- 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
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners then set aside.
- 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.
- 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.
- 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.
- For the crisp topping:Â 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!
Theresa 09.20.2013
OMG these sound amazing!! I can’t wait to try them. I hope I can go apple picking sometime this fall, it looks so fun and I haven’t been since I was little. I have been on a muffin kick lately, I just made these morning glory muffins the other day!
http://fromfoothillstofog.blogspot.com/2013/09/morning-glory-muffins.html
Mollie @Sprinkles of Life 09.20.2013
I WILL be making these soon! They look soo good!
Tracy 09.20.2013
YUM!
Jen 09.20.2013
CANNOT wait to try these this weekend. I made your zucchini muffins on Monday and they have been scarfed down by every member of our family, from me, to my husband to my picky toddler!
erin @hooleywithaz 09.20.2013
um, breakfast that doubles as dessert? sign me up.
Debtgirl 09.20.2013
Georgeous
Captain Competition 09.20.2013
I love apple crisp, I love muffins. Who knew you could combine the two, awesome!
Chung-Ah | Damn Delicious 09.20.2013
I just posted an apple muffin recipe too! Great minds think alike :)
No, but really, I love your apple crisp version! And cute pink KitchenAid – I have the same one!
Iowa Girl Eats 09.20.2013
I saw them this morning and had total drizzle envy! One of those things that made me think, why didn’t *I* think of that?! :) Have a great weekend, Chung-Ah!
Anne [A Squared] 09.20.2013
I would totally serve these for dessert in a bowl with a scoop of vanilla ice cream. Perfectly portioned! Yum.
Sarah 09.20.2013
Wow! Fantastic recipe! Thank you so much for breaking it down by picture too. I’m a visual learner, so I find it really helpful!
Colleen 09.20.2013
YUM!! I absolutely love apple crisp and am adding these babies to my list of fall treats to make. Now my problem is which treat to make first – apple crisp, pumpkin bars, or these muffins?
Kristin from MN 09.20.2013
These look delicious! I have a major weakness for muffins! I make new muffins recipes quite frequently, and I have a recurring problem. It seems about half the time the muffin liner totally sticks to the muffins, rendering much of the muffin inedible and the other half of the time the muffin liner slides off perfectly. Do you have a trick for knowing when to use a liner and when to just skip it and spray the span?
Jennifer 10.20.2019
If you use liners made from parchment paper, they’ll come out perfectly every time!
Jennifer
FitBritt@MyOwnBalance 09.20.2013
Yay! Thanks for the apple muffin recipe! I try to stick with apples until October, when I fully allow for the pumpkin craze to take over!
Nina @ Too Hottie For That Body 09.20.2013
I woke up craving muffins and these look divine! I don’t think I’ve ever had a honey crisp apple. I’m going to have to see what all the fuss is about.
C. 09.20.2013
I’m definitely making these this weekend!! I have half a box of tart apples from my parents farm in Iowa that need to be used up – perfect recipe to try.
Tieghan 09.20.2013
Mmm! These are the perfect way to start the weekend! Love those tops!
Liz @ The Lemon Bowl 09.20.2013
Drooling over these! So ready for apple season!!
Hope @ With A Side Of Hope 09.20.2013
These muffins look delicious! I swear by your fresh apple cake. I’ve made it numerous times and it’s always gotten rave reviews. These muffins look so similar. I am definitely going to have to try making these! Great recipe! :)
Sofie 09.20.2013
Oh yum! These look absolutely amazing! I love the topping. Hmm, apple cakes in autumn is the best!
Sofie x
Jamie @lifelovelemons 09.20.2013
OMG the tops of those muffins look absolutely to die for. So nice and crispy! YUM!