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.

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.