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!
Altagracia 10.08.2014
Que ricos lucen!!! no puedo esperar para hacerlos hoy mismo. thanks!!
Michelle Hawkins 10.06.2014
I just made these and they are AMAZING! Wow, they melt in your mouth. I can’t wait to make them again. This is the perfect recipe for fall! Thank you so much!
tammy 10.04.2014
I just made these and are great. Only problem, recipe didn’t make enough. next time I would double the recipe
A Half Bushel and a Peck | LiveWellRound 10.04.2014
[…] 5- Apple Crisp Muffins I halved the sugar in the muffins and halved the butter in the crumble.  These. Are. Amazing. […]
Marrie 10.02.2014
Made these tonight with apples we picked. These are amazing!
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[…] Apple Crisp Muffins – Iowa Girl Eats (one of my all-time favorite food bloggers) […]
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[…] they’ve already been horseback for a few hours by the time they get back to the barn. These apple crisp muffins look like just the ticket for when we get to weaning another few hundred calves in October. […]
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[…] recipe at: https://iowagirleats.com […]
Mary 09.12.2014
Our apple tree is in full swing so I’m trying to make a ton of apple recipes before the squirrels get all of them. I’m very excited to make these and your apple pumpkin muffins! Question- do you think these will freeze well? I’m making some to share but also want to be able to pull some out throughout the winter and enjoy later. The question goes for both muffins.
Thanks!
Kristin 09.16.2014
Hey Mary! The Apple Pumpkin Muffins would be perfect to freeze. The only thing I worry about on the apple crisp muffins is that the crisp would get soggy when reheating. You could always leave the topping off – the muffins are still fantastic without them!
Mary 09.16.2014
So I test froze of the apple crisp muffins…I think if you put it back in a toaster oven to reheat, it would be perfect. I just put it in the microwave for 1 minute and it was still really yummy and will serve the exact purpose I want it for–popping one out to enjoy with a scoop of vanilla ice cream for dessert all winter long! :)
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[…] Apple Crisp Muffins from Iowa Girl […]
NJ baker 12.18.2013
Recipe says this makes 10 muffins, but instructions say to fill 12 muffin tins with liners. Which is it? Thanks!
Iowa Girl Eats 12.19.2013
I said 12-cup muffin tin in the instructions because I don’t think a 10-cup one exists. You’ll only need 10 of the cups for the muffins.
Rose 12.07.2013
Awesome Thank you!
Rose 12.07.2013
These are AMAZING! I had them a few times at a restaurant and have been trying to find a recipe… so totally making these today! I have a question is the apple sauce necessary? I’m out of applesauce and wanted to see if it truly makes a difference. Thanks!!
Iowa Girl Eats 12.07.2013
Just swap it for 1/4 cup vegetable oil instead!
apple crisp muffins 11.25.2013
[…] found the recipe i was looking for at Iowa Girl Eats click on over to her website to start […]
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[…] We made these muffins https://iowagirleats.com/2013/09/20/apple-crisp-muffins/ […]
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[…] Recipe adapted from:Â https://iowagirleats.com/2013/09/20/apple-crisp-muffins/Â […]
Sheila 11.17.2013
For your readers who need to eat gluten free: We made this recipe by substituting 1 cup Authentic Foods MultiBlend GF flour plus 1/2 cup almond flour for the 1 1/2 cups wheat flour listed in the original recipe for the muffin, and mixed equal amounts of these GF flours to substitute for the wheat in the topping. We used Fuji apple cut in small dice. The recipe made 12 muffins for us, with topping left over for another batch. The muffins are moist, delicious and very soft, even better at room temperature the morning after we baked them, stored overnight in a zipped freezer bag on the kitchen counter. We are adding this to our list of recipes we recommend to people new to eating gluten free when they are thinking they will never get to eat “normal” food again.
disorderlyCNA 11.17.2013
These are fantastic! I did use whole wheat flour instead of white – they were very good! And, oops, forgot the flour in the topping, but I think it’s OK. Honeycrisp apples are indeed the bomb. . .unquestionably the best apple out there. Will plant one of these, and a Granny Smith, in the spring.
This recipe yielded 18 muffins instead of 10, but I don’t think that’s a crisis! I would like to link a blog post to this recipe if that’s OK with you. Let me know, thanks!
angela @ another bite please 11.14.2013
just had to say i made these the other weekend and the family really enjoyed…that sweet crisp topping…yum!!!
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[…] got this recipe from Kristin over at Iowa Girl Eats. Many of my dinner recipe staples have come from her blog and I haven’t tried a recipe yet […]