Every fall I seem to go on an all-out apple bender, putting them in everything and anything I can think of. This fall is no different. But once I’ve had my fill of homemade applesauce, apple pies, and tarts galore, what I want is a lightly spiced, apple-heavy breakfast sweet, and these apple muffins fit the bill perfectly. Studded with sweet-tart apple pieces and topped with a cinnamon-spiked crumble, these tender muffins deliver all the flavor of an apple pie packed into a muffin. They’re equally great as an impressive Sunday brunch treat for guests or served alongside a hot cup of coffee as an afternoon snack.
It’s a simple idea—muffins with bright apple flavor—but it can be surprisingly hard to get right. Versions often lack assertive apple flavor, or have a gummy and dense texture from excess moisture from the apples. Lucky for us, our Birmingham, Alabama-based test kitchen colleague Tricia Manzanero Stuedeman baked batch after batch of muffins to develop this recipe, which employs several tricks to maximize apple flavor and produce the ideal moist and tender texture.
The key to building big apple flavor in a tender muffin starts with the apples themselves. We recommend using two types of apple for the best flavor and texture—one sweet, such as Honeycrisp, and one tart, such as Granny Smith.
Another key to big apple flavor lies in the technique used to cook the apples. In her testing, Tricia found that sautéing chopped apples in butter with brown sugar and cinnamon concentrated the flavor and evaporated the excess moisture that would have made the muffins wet and gummy if she simply tossed raw apples into the batter.
Once cooked and cooled the apples are folded into a batter that’s enhanced with apple cider and sour cream. The apple cider amplifies the sweet apple flavor in the muffins and the acidic sour cream activates the baking soda in the muffins to produce a tender texture—both ingredients also add a welcome tangy flavor that pairs well with the apples and cinnamon.
To give these muffins a classic apple pie flavor, Tricia turned to the spice cabinet, but the spice she picked might surprise you: Instead of using apple pie spice, she incorporates pumpkin pie spice, which she explains often includes more spices than its apple pie spice counterpart, so she finds it tastes more balanced and robust. In addition to the spice in the batter, each muffin is striated with a cinnamon sugar mixture and topped with a buttery oat crumble that creates a welcome contrast of textures and flavors in every bite. The final flourish is a simple glaze, which is just the leftover butter mixture from cooking the apples—it’s as easy as pie, and just as delicious.
For the Spiced Apples: In a 10-inch skillet, melt butter over medium heat. Once melted, add apple pieces, brown sugar, cinnamon, salt, and pie spice and cook, stirring frequently, until apples are tender, about 10 minutes.
Transfer apple mixture to a fine mesh strainer set over a medium bowl. Thoroughly strain, gently stirring to remove as much excess moisture from apples as possible; set aside to let apples strain until they reach room temperature, about 15 minutes. Spread strained apples in an even layer on a large plate and refrigerate uncovered until cooled, 15 to 20 minutes. Reserve strained sauce for use as a glaze.
For the Muffins: Adjust oven rack to middle position and preheat oven to 400°F (205℃). Line a 12-cup muffin tin with paper liners. Stir together brown sugar, pie spice, 1/2 cup (2.25 ounces; 64g) of the flour, and 1 1/2 teaspoons of the cinnamon in a medium bowl until well combined. Work in 4 tablespoons (2 ounces; 57g) of the butter using fingertips until mixture is well combined and resembles wet sand. Set aside.
In a large bowl with an electric mixer, beat granulated sugar and remaining 2/3 cup butter on medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides as needed. Add eggs, one at a time, beating until combined after each addition, about 30 seconds.
In a medium bowl, whisk together salt, baking powder, baking soda, remaining 1 3/4 cups flour, and remaining 1 teaspoon cinnamon in a medium bowl. In a small measuring cup with a spout, whisk together sour cream and cider until well combined.
Stir flour mixture into butter mixture in 3 additions, alternating with sour cream mixture, until flour mixture is moistened but large flour streaks remain. Fold cooled apples into batter until evenly dispersed and batter is just combined. (Do not overmix.)
Spoon 2 tablespoons batter into bottom of each paper liner. Sprinkle 1 packed teaspoon brown sugar mixture evenly over batter in each muffin liner; top with remaining batter (about 3 tablespoons per well) spreading into an even layer. (Liners will be very full.)
Stir oats into remaining brown sugar mixture; sprinkle evenly over batter (about 2 packed teaspoons per muffin), and press gently to adhere.
Bake for 5 minutes. Reduce oven temperature to 375°F and continue baking until a wooden pick inserted in center comes out clean, 12 to 18 minutes, rotating pan halfway. Let cool in pan 10 minutes.
Carefully remove from pan and serve warm or at room temperature, drizzling with reserved strained apple juices from step 2 just before serving.
Special Equipment
10-inch skillet, One 12-cup muffin tin
Notes
If you’d prefer to mix your own pumpkin pie spice, in a small bowl combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Use immediately or store in an airtight container in a cool, dark place for up to 6 months. Yields about 2 teaspoons spice mix.
Make-Ahead and Storage
The muffins can be baked, cooled, and stored in an airtight container at room temperature for up to 5 days or they can be wrapped individually in plastic and aluminum foil and frozen for up to 2 months.