Maple Apple Pie Muffins
I never grew up eating muffins. Mom never made them. But since I started this blog 11 years ago, I started making them often. I love a good scrumptious muffin for breakfast. Maple Apple Pie Muffins sure fit the bill. These delicious muffins include both Maple Syrup and Maple Extract, along with apples and cinnamon. Sour cream keeps them moist rather than dry, and pecans add a nice crunchiness to the texture. They also have a lovely streusel topping that lifts them from above average to wonderful in my opinion.
I was asked to make some breakfast food for a Mother-Daughter Tea at our church in May. Instead of Breakfast Casseroles, I decided to make something sweet instead. I made Maple Pecan Pie Muffins, Pumpkin Streusel Muffins and these delicious jewels. Seriously, these muffins are drool-worthy. The Maple Extract in the batter makes them really pop in flavor, so it doesn’t taste like the same old vanilla-flavored muffin recipe. We loved them and so did our friends at the Mother-Daughter Tea.
Maple Apple Pie Muffins are terrific for a weekend, company or holiday breakfast. Every palate will enjoy these muffins and chances are, you’ll find yourself making another batch!
Maple Apple Pie Muffins are fantastic!
If you want to be adventurous, you can always add additional Maple Syrup on top of each muffin, if desired.
Maple Apple Pie Muffins have apples galore!
These are great treats for a company or holiday breakfast.
Here’s what I did.
I used these ingredients for the muffins.
Place UNBLEACHED flour in a mixing bowl. (bleached flour toughens baked goods). Add brown sugar, baking powder and salt.
Stir ingredients well to combine; set aside.
In a medium mixing bowl, melt butter.
Add eggs, sour cream and half-and-half.
Add Maple Syrup.
Add vanilla extract and maple extract.
Whisk ingredients to combine.
Add wet mixture to dry mixture.
Stir together until mixture is just moistened.
Line muffin pan with muffin liners. Spray each liner with cooking spray. Fill each muffin tin almost to the top.
I used these ingredients for the streusel topping.
Place UNBLEACHED all-purpose flour, granulated sugar, cinnamon and chopped pecans in a mixing bowl.
Stir with a fork to combine.
Cut in butter with a pastry blender.
Continue cutting in butter until coarse crumbs form.
Sprinkle streusel topping evenly over top of each muffin. Pat down gently with your finger tips so the topping adheres slightly to the muffin batter.
Bake at 425 degrees for five minutes. Reduce heat to 350 degrees and continue baking about 15-19 minutes longer, until a toothpick inserted in center comes out clean.
Allow muffins to cool 10 minutes in muffin pan. Use a butter knife and gently lift and remove the muffins to a wire cooling rack to cool, or serve immediately.
Serve on a platter if desired.
Apples, pecans and maple flavoring make these muffins something special.
Your family and friends will love these muffins.
You’ll be swooning over every bite of these delectable muffins!
Here’s the recipe.
MAPLE APPLE PIE MUFFINS
(Recipe adapted from Taste of Home, Morning Maple Muffins)
Maple Apple Pie Muffins
- 1 12-tin regular size muffin pan
- 1 6-tin regular size muffin pan
- muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- 1 pastry blender
- 1 nut chopper if nuts are not previously chopped
- 1 fork
- measuring cups
- measuring spoons
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup half-and-half (can use 2% milk)
- 1/2 cup salted butter melted (1 stick)
- 1/2 cup Maple Syrup
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 tsp. maple extract
- 2 cups Gala apples peeled and diced
- 6 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 6 tbsp. granulated sugar
- 1/2 cup pecans or walnuts ,chopped (measure after chopping)
- 1 tsp. ground cinnamon
- 1/4 cup salted butter cold (1/2 stick)
- Line one 12-tin regular muffin pan and one 6-tin regular muffin pan with paper liners.
- Spray the liners with cooking spray; set aside.
- In a large mixing bowl combine flour, brown sugar, baking powder and salt.
- In a medium mixing bowl combine half-and-half or milk, melted butter, maple syrup, sour cream, egg and both extracts.
- Whisk until well combined.
- Add liquid measure to dry mixture along with the apples.
- Stir only until moistened.
- Do not overmix.
- Fill 18 muffin liners almost full with muffin mixture.
- Top with Streusel Topping.
- Press the topping ingredients into the tops of the batter slightly so crumbs adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
- Allow muffins to cool in pan for 10 minutes before removing to a wire cooling rack.
- Combine flour, granulated sugar, pecans (or walnuts), and cinnamon in a medium mixing bowl until well mixed.
- Cut in butter with a pastry blender until coarse crumbs form.
- Sprinkle mixture evenly over top of muffins.
- Press topping down slightly into the muffins with finger tips so crumbs adhere to the muffin batter.
- Bake as directed above.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Take a bite!
If you enjoy apples, you’ll love these muffins.
If you enjoy a sweet treat with your morning coffee, Maple Apple Pie Muffins should be at the top of your list!
It’s time to eat and enjoy!