The perfect marriage of two favorites desserts, these Apple Pie Muffins are a great snack for after school or really any time of day!


Is there a better combination than Apple Pie and Muffins? If so, I’ve yet to find one. There’s something about apple pie that makes me nostalgic for late summer nights, the beginnng of fall and that coveted time with family and friends. I wanted to come up with a recipe that was reminiscent of that same feeling. Making apple pie into muffins just felt like the perfect combo! And I have to say, my kids agree. 


I love offering up easy, healthy recipes that are easy to make for toddlers, pre-dinner snacks or sports practice pick me-ups and these Apple Pie Muffins are just that! And since they aren’t too sweet and don’t have a ton of sugar, they’re a great breakfast treat too. I put these in Gemma’s lunchbox all the time and even will make extras to freeze and have on hand for the months to come. 


These Apple Pie Muffins are not only a great use of all the apples at the market or that you get apple picking, but also have a crumbly topping just like the beloved pie you grew up on. It adds the perfect amount of crunch and sweetness. Just one bite sized fruit filled muffin that will satisfy those late day cravings and keep bellies happy happy.


I love this time of year and coming up with tons of recipes to make with apples. Over the years I’ve come up with a few fun versions of apple pie like Apple Pie TurnoversApple Pie CupsApple Pie Paninis and Gluten-Free Apple Pie. They’re just as fun to make as they are to eat!


Give these Apple Pie Muffins a try and let me know what you think by tagging me on social media!


Apple Pie Muffins

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Servings: 1 muffin
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 2 large granny smith apples, peeled and chopped into 1/4 inch cubes, about 2 cups

Crumble Topping:

  • 1/2 cup old fashioned oats
  • 2 tablespoons packed brown sugar
  • 1/4 cup unsalted butter, chilled and chopped
  • 3 tablespoons pumpkin seeds


  • Preheat oven to 400 degrees.
  • In a bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
  • In a separate bowl, whisk together the buttermilk, egg, vanilla, and melted butter.
  • Stir the dry ingredients into the wet ingredients and mix until just combined.
  • Fold in the apples.
  • In a food processor, combine the oats, brown sugar, chilled butter, and pumpkin seeds. Pulse to combine and chop the pumpkin seeds.
  • Pour batter into greased mini-muffin cups, top each with 1 teaspoon of the pumpkin seed mixture, and bake 20-22 minutes, or until a wooden pick inserted in the center comes out clean.


Sodium: 50mg | Sugar: 5g | Fiber: 1g | Cholesterol: 10mg | Calories: 80kcal | Fat: 3g | Protein: 2g | Carbohydrates: 10g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Yep! Some of the crumb topping might fall off when they’re frozen. Thaw in the fridge overnight, and if desired, reheat in the oven or toaster oven for about 10 minutes on 350F!

  2. One of my favorite recipes! I use pecans instead of the pumpkin seeds for the topping and they turn out just as good. Love all of your recipes!

  3. I made them without pumpkin seeds since I wasn’t sure if daycare would approve the seeds. They’re pretty good. As an adult I would prefer to have the ‘crunchier’ topping. But still pretty good.

  4. Has anyone tried using Fuji apples? Or do they have too much juice to them they won’t work as well as granny smith?

  5. My muffins fell apart. 🙁 The only thing I can think of is I put too many apples (used 4 apples, I doubled the recipe, but didn’t measure them). I also used almond flour so maybe that was it. I’m so bummed because they tasted amazing.

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