Wednesday, September 16, 2009

Apple Pie Muffins



I came up with this recipe this past weekend when I didn’t know what to do with a can of apple pie filling in my pantry. I used my banana muffin recipe as the base, and just added the pie filling. Then I made a streusel topping. The results are delicious. I have been eating them for breakfast, but I think they would be equally good warmed up and served with vanilla ice cream! (And I do think you could substitute any flavor of pie filling that you like: peach, cherry, etc!)

First, cream together the butter and sugar. Then add the vanilla and the eggs and beat until combined.



Gradually add the flour, then the baking soda and salt and mix just until combined.



Then add the can of pie filling. You want the beaters to kind of chop up the apples a bit since they are in slices.



Fill the muffin cups with the batter. These will be VERY full – up to the rim!

To prepare the streusel, combine the flour, brown sugar, oatmeal, cinnamon and chopped almonds.



Cut in the butter until coarse crumbs are formed. Spoon the topping over the muffin batter.



Bake at 350 for about 30 minutes.

Get more ideas at Monday Muffins, What's Cooking Wednesday and What did you Bake Today?


Apple Pie Muffins

1/2 cup butter or margarine
1 cup sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 can apple pie filling

Streusel topping:
1/4 cup flour
1/4 cup brown sugar
1/4 cup oatmeal
1/4 cup sliced almonds, chopped
1/2 tsp. cinnamon
2 Tbsp. chilled butter, cut into small pieces

Cream together the butter and sugar. Add the vanilla and eggs; beat until combined. Gradually add the flour, baking soda and salt. Mix just until combined. Add the pie filling and beat well until apples are chopped up. Spoon batter into 12-16 muffin cups.

To prepare streusel: combine the flour, brown sugar, oatmeal, sliced almonds and cinnamon in a small bowl. Using fingers or two forks, cut in butter to flour mixture until it resembles coarse crumbs. Spoon topping onto muffin batter.

Bake at 350 for 25-30 minutes. Cool on a wire rack. Makes one dozen.

14 comments:

  1. WOW that topping looks fabulous! I didn't expect that. Yum!

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  2. I will most definitely have to try these! They look soooo good I wish I had one to eat right now! Thanks for sharing with us today. :)

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  3. Those look so delicious! I am copying the recipe right now. Thanks!!

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  4. These look sooooooooooooooo delicious. I can't wait to try them.

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  5. These are fantastic too. I think my husband will not know what to do with all the baked goods in the house. Very moist. I am sure they will freeze well. Geri

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  6. WOW...I just made these and they are perfect...no need to adjust or change anything..i followed directions as is and they turned out great. The topping part just adds extra yum to it..my lil guy can help me make that part and he loves it.hes on his third muffin.....definately going to write this one down and share it....

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  7. Fabulous! Thanks so much for linking your recipe up at Muffin Monday! Our followers will love it!

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  8. This looks so yummy! I'm have a recipe only link party "Cast Party Wednesday" and this would be perfect. Would you come over and share some of your recipes with us?
    Thanks,
    I hope to see you there!

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  9. what size can, please?

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  10. Anon, a 20 or 21 oz can would work in these muffins.

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  11. I have homemade apple pie flling in my freezer that I needed to use up. I'm looking forward to trying these.

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  12. So good! Used homemade pie filling, replaced 1/2 the flour w whole wheat, and cut back on the added sugar. In the topping I added about double the oats and it was perfect!!

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  13. awesome recipe...tastey and very moist....I used apples I canned (to soft to eat like pears). Definitely a keeper...my kids gobbled them right up.

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