Apple Pie Streusel Muffins are the best. I love Apple Pie. I don’t think my Mom’s Apple Pie recipe can be beat. Granted, I grew up eating it and most of my blog followers have not, so you really don’t know what you’ve missed. But it was so mouthwatering as to be earth shattering! (Only a very slight exaggeration). 🙂
I like apples in just about everything, too. Apples in cookies, apples in dumplings, apples in cake, apples in stuffing, apples in soup, apples in salad, apples in crisp, apples in bread, apples in French Toast, apples in cobbler and even apples in a side dish.
Growing up we didn’t eat that many apples. We had citrus trees in our yard, not apple, cherry, peach or pear trees, like my mom had on the farm in Ohio where she grew up. We had one of the best tangelo trees ever and it produced more tangelos than our family and friends could eat. Mom used to juice it down with LOTS of pulp and freeze it and we would eat it with a spoon in the summer when it was really hot. Mom rarely purchased apples for general consumption. She usually only bought them to make pie. I didn’t start eating apples by themselves until long after I’d moved away from home.
I’m pretty finicky about apples. I’m not big on sour apples like Granny Smiths, or mealy apples like Macintosh. I like two kinds of apples: Gala and Fuji and those are the two I buy for both consumption and to use in desserts or other recipes. That’s it. They’re both rather sweet apples, that’s probably why I enjoy them. Plus, they’re great served with peanut, almond or cashew butter to dip into. They’re crisp in texture and they’re absolutely a perfect apple for me.
I was asked to make a Ladies’ breakfast for about 80 gals at our church a few weeks ago. I made seven different kinds of muffins including two different gluten free options. Apple Pie Streusel Muffins was one of kinds of muffins I made for that event.
I made them up a couple of days in advance and froze them in large plastic containers (that wouldn’t crush the icing on top), until the morning I planned on serving them. We’d had a change of plans for our conference because Dallas got hit with several ice storms back to back. The parking lot at our church was like glass, so we needed to wait an additional day to serve everything after the temperature warmed up above freezing and the roads were clear again.
I served Apple Pie Streusel Muffins on Sunday to any who came early enough for breakfast before services. The apple muffins were some of the first to go. These lovely muffins have that lovely apple pie flavor since I added cinnamon, ginger and nutmeg to the batter and cinnamon to the streusel. They’re filled with apples, the streusel includes pecans, and then they’re glazed with a lovely vanilla cream frosting. While these muffins have quite a few steps, they are really some of the best muffins you’ll ever taste.
I highly recommend serving Apple Pie Streusel Muffins for your next special occasion breakfast like Easter, Mother’s Day or Father’s Day, or for any holiday breakfast or brunch. While these will take a little over an hour to pull off from beginning to end they are so worth it. If your house is filled with company, these muffins will make a great addition to your menu–and they’ll be the first item to go!
Apple Pie Streusel Muffins are delightful.
These muffins are great to serve as part of a large country-style breakfast.
If you love Apple Pie, you’ll love Apple Pie Streusel Muffins!
Here’s what I did.
I used these ingredients for the batter. The Greek yogurt is an apple pie flavor.
Place softened butter in a mixing bowl. Add apple pie Greek yogurt, heavy whipping cream, eggs, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and vanilla.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add peeled, cored, chopped Gala apples.
Stir ingredients gently with a wooden spoon just until moistened. Don’t overmix the batter.
Spray muffin tins with a cooking spray that includes flour. I used Pillsbury. Fill muffin batter to the tops of the tins.
I used these ingredients to make the streusel topping.
Melt butter. Add remaining ingredients and stir to combine.
Evenly distribute streusel topping among all the muffins. Press ingredients into muffin lightly with fingers so ingredients adhere.
Bake in a preheated 425 oven for 5 minutes. Reduce heat and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Allow muffins to cool in tins while you prepare the icing.
I used these ingredients to make the vanilla buttercream frosting. Heavy whipping cream works SO much better than milk.
Whisk ingredients until smooth.
Spoon icing into a zip lock bag. Secure zipper. Cut off a very small tip on one corner. Pipe frosting over top of cooled muffins. You’ll have plenty to be very generous with the icing.
Allow icing to “set” on muffins for about 10-15 minutes before serving.
Serve Apple Pie Streusel Muffins with your favorite breakfast food and beverages.
Apple Pie Streusel Muffins have just a hint of cinnamon, nutmeg and ginger providing spectacular taste.
Here’s the recipe.
APPLE PIE STREUSEL MUFFINS
(Recipe inspired from my Strawberry Pecan Streusel Muffins)
- [b]STREUSEL TOPPING:[/b][br]
- 1/3 cup brown sugar, packed
- 1 tbsp. granulated sugar
- 1/4 cup unsalted butter, melted
- 2/3 cup [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. ground cinnamon
- ½ cup chopped pecans[br]
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 5.3-oz. container [url href=”http://www.yoplait.com/” target=”_blank” title=”yoplait apple pie greek yogurt”]Yoplait[/url] Apple Pie Greek yogurt
- 2 tsp. vanilla extract
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. ginger
- 1/8 tsp. nutmeg
- 3 tbsp. heavy whipping cream or half-and-half
- 2 large Gala apples, peeled, cored and diced[br]
- 1 cup confectioners’ sugar
- 3-4 tbsp. heavy cream
- 1/2 tsp. vanilla extract
- In a small mixing bowl, combine all the ingredients.
- The mixture will be crumbly.
- Set aside.
- Preheat oven to 425°.
- Spray muffin pans with Baker’s Joy or other nonstick cooking spray with flour.
- Set aside.[br]
- In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt whipping cream, cinnamon, ginger and nutmeg and mix with an electric mixer until well combined.
- Stir in flour and apples gently with a wooden spoon until ingredients are just moistened.
- Don’t overmix the batter.
- Spoon the muffin batter into prepared muffin tins all the way up to the top.
- Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
- Bake for 5 minutes at 425°.
- Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
- Cool about 10 minutes.
- Add glaze. [br]
- Whisk all of the ingredients together.
- Allow muffins to cool about 10 minutes in muffin tins.
- Remove muffins from baking tins and place on wire rack.
- Place glaze mixture in a zip lock bag and cut off a small tip from one corner.
- Drizzle glaze over muffins.
If you’re looking for a great breakfast muffin for special occasions and holidays, Apple Pie Streusel Muffins are wonderful.
Cinnamon really spices up these delectable muffins.
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