Apple Pie Muffins {Quick Make Ahead Breakfast!}

These muffins have all the flavours of an apple pie in portable breakfast form! Make ahead, soft and full of apple chunks, why not treat yourself to apple pie for breakfast one morning?!

Hi everyone! It’s properly back to the grind this week and I’m feeling it! I’ve had a half workload for the past 6 weeks, so going back up to basically two full time jobs is HARD!

It’s been a pretty good Summer though; how was yours? We decorated our bedroom, organised the spare room, went and picked our wedding rings (they should be arriving this week!), visited wedding party venues and found food for the party.

It’s been a busy, but pretty successful few weeks here! I did a whole wedding update post last week, so be sure to check that out!

Today, however, we are reveling in the fact that it’s cooler outside and I can feel autumn in the air! I’ve had my first Pumpkin Spice Latte, switched to wearing jeans out and am starting to bake all things apple and pumpkin.

I barely turned the oven on during summer, but now I want to be cosy and make delicious, spicy and warming things. I say it every year and every year I mean it more; Autumn really is my favourite season and I can’t wait for 22nd September!

It will be slightly tinged with sadness this year though… Autumn was Poppy’s favourite season too. She loved nothing more than walking through crunchy leaves and looking up at me happily while her feet went “crunch, crunch, crunch.” We would have to divert on our walk if she spotted a pile of leaves.

It was quite entertaining actually. As well as super sweet. It’s been 4 and 1/2 months since we lost her now and while it’s slightly easier to get through the working day, it’s still really hard at night and at weekends 🙁

Anyway, back to today’s recipe. Apple Pie Muffins. Oh my, I’ve wanted to make these for sooooo long!! I can’t believe I put it off for so long because these are AMAZING! Soft, sweet, spicy and filled with chunks of apple.

I topped each muffin with a sprinkling of demerara sugar before baking and it gave them the perfect crunchy topping.

You’ll know by now that I am a huge fan of dessert for breakfast and these Apple Pie Muffins are no exception. Biting into one and getting the soft apple and hit of spices is just like biting into a slice of warm apple pie.

Normally I would serve muffins at room temperature, but the weather recently has been grim and since I serve apple pie warm, I thought these muffins would be best served warm too. Yep… halved and buttered for breakfast = perfection. Warm with custard/ice cream for dessert? Also perfection!

I hope you’ll make these awesome muffins and I’ll speak to you all on Thursday!

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Apple Pie Muffins

These muffins have all the flavours of an apple pie in portable breakfast form! Make ahead, soft and full of apple chunks, why not treat yourself to apple pie for breakfast one morning?!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

Author Annie N

Ingredients

• 2 1/2 cups (350g) plain/all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda/baking soda
• Pinch of salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup (200g) light brown sugar
• 2 cups (250g) apples, peeled if desired, cored and cut into small chunks. I used Granny Smith.
• 3/4 stick (85g) unsalted butter, melted and slightly cooled
• 2 large eggs
• 3/4 cup (180ml) milk
• 1/2 tsp vanilla extract
• 4 tsp demerara sugar to sprinkle on top, optional

Instructions

1. Preheat the oven to 180C/350F and spray a 12 hole muffin tin with cooking spray. I use Wilton Bake Easy.

2. Place flour, baking powder and soda, salt and spices into a large bowl and stir briefly. Add in the sugar and stir until well combined.

3. Add in the chunks of apple and stir until all the apple chunks are coated in your flour mixture.

4. Place melted butter, eggs, milk and vanilla extract into a jug and beat lightly with a fork.

5. Add into the dry mixture and then stir just until there are no lumps of flour. Don't beat your muffin mixture too much otherwise your muffins will be rubbery in texture.

6. Divide the batter between your prepared muffin tin; I used a heaping 2tbsp cookie scoop to ensure each muffin is level.

7. Sprinkle each muffin with a little demerara sugar, then place in the oven for 14-17 minutes; until risen, golden and an inserted skewer into the centre comes out clean.

8. Leave to cool for 15 minutes before digging in! If you're not serving immediately, leave to cool completely before transferring to an airtight container. 

9. Apple Pie Muffins will keep in an airtight container, at room temperature, for 4 days. You can either serve at room temperature, or warm them up in the microwave for 30 seconds. Serve for breakfast sliced in half with butter, or dessert with custard or ice cream.

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