Apple Pie...in a Muffin

So, I have had several requests to post this recipe ever since I made the muffins.  Plus, it's finally cool and fall like here...so, I give you apple pie muffins.  After making a fruit salad for that surprise party a few weeks back, I had LOTS of apples left over.  So, I went in search of a good recipe to use those apples.  I stumbled across this muffin recipe and thought it looked great...plus, it had a crumble topping.  I think the top is the best part of the muffin...so a crumble top is even BETTER!  I ended up using applesauce in replacement of the oil to make these a little bit healthier.

On a side note, I am of the opinion that applesauce does make the "shelf life" of baked goods a lot shorter.  So, if you do use the applesauce, either eat these quickly, or freeze them!

On the other hand, the texture of the muffins was still good.  I didn't think the topping was quite crispy and dry enough.  I still haven't figured out how to make the best topping.  All in all, though, these were really good muffins!  These were great and had a great amount of apple in them.  Check them out!

Apple Pie Muffins adapted from My Baking Addiction

2 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped apples - I used gala but granny smith is the traditional type

Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Preheat the oven to 375 degrees F. Spray muffin tin with baking spray.  In a large bowl, whisk together flour, cinnamon, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, applesauce, vanilla and brown sugar. Stir until sugar has dissolved. Pour liquid mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.

  In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.  Cool on wire rack. Store at room temperature or freeze. Enjoy!