Wholesome Apple Pie Muffins made healthy with whole wheat flour and apples. They are soft and delicious with notes of vanilla and cinnamon and loved by everyone in our family. If you love apple pie, you will notice the similarity in taste and flavours between the two. I hope you’ll enjoy making them for your family and friends. Don’t forget to share your experience with me if you’re trying this recipe. 🙂
Apple Pie Muffins
Wholesome muffins made healthy with whole wheat flour and apples. They are soft and delicious with notes of vanilla and cinnamon and loved by everyone in our family. If you love apple pie, you will notice the similarity in taste and flavours between the two.
Ingredients
For batter
- 1½ cups / 200g- Wheat flour / All-purpose flour
- ¾ cup / 140g- Caster sugar or Powdered sugar (brown/white), or Jaggery powder
- ¼ tsp- Salt
- ¾ tsp- Baking soda
- 1½ tsp- Cinnamon powder
- ¾ cup- Buttermilk (read notes for how to make a substitute)
- 1- Egg (read notes for eggless substitute)
- 150g- Apple, roughly chopped (I used one large apple)
- ¼ cup + 2 tbsp- Vegetable oil
- 1½ tsp- Vanilla extract
For streusel (crumb topping, optional)
- ¼ cup- Caster sugar or Powdered sugar (brown/white), or Jaggery powder
- 2½ tbsp- All-purpose flour / Maida
- 2 tbsp- Quick cooking oats
- 1½ tbsp- Unsalted butter (melted)
Instructions
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All the ingredients were at room temperature before I started.
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Mix all the dry ingredients in a bowl, keep aside.
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In another bowl mix all the wet ingredients/liquids together.
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Add the dry ingredients mixture to the wet mix in two batches and mix with a spatula. Avoid overmixing the batter; simply mix everything until no dry traces of flour remain.
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Next, add the chopped apples to the batter and gently mix them in.
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Preheat the oven to 190 degrees C. Prepare a muffin tray with paper liners, keep aside.
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If you are making streusel for the muffins, I recommend this because I love crumb toppings on muffins, cakes, etc. Mix everything in a bowl mentioned ‘for streusel’ and set aside. The mixture will look coarse.
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Scoop the batter into the prepared muffin cups, about three-fourths full, and tap the muffin tray gently on the kitchen counter a couple of times to release the air bubbles.
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Sprinkle the streusel over the tops of the portioned batters.
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Bake for 25 minutes or until a skewer inserted in the center of a muffin comes out clean. Transfer the muffins onto a cooling rack.
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Serve the muffins warm or at room temperature, enjoy!
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Refrigerate the rest of the muffins in an airtight container, and consume within 5 days.
Recipe Notes
- If you don’t have buttermilk at home, mix ¾ tsp white vinegar to ¾ cup of cold milk, and use that in this recipe. This is the buttermilk substitute.
- If you want to use Flax egg (substitute for egg), mix 1 tbsp flax seed powder with 3 tbsp water, keep it aside for 10 minutes and then use it for this recipe.
- Baking time may vary a little bit for different ovens and different sized baking tins.
- In my recipes, I use 225 ml cups. 1 cup = 225ml.
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