a balanced plate with room for dessert

Apple Strudel Muffins

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I bought 10 pounds of granny smith apples to bake a caramel apple pie and only used up a quarter of them. With the rest, I made applesauce and these muffins! I don’t know why I didn’t take pictures of the pie or applesauce, but I did manage to remember to snap a photo of the muffins.

apple strudel muffins

Apple Strudel Muffins
yields 12 muffins

–For the muffin
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
1/4 cup applesauce
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

–For the strudel topping
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

  1. Preheat oven to 375°F. Thoroughly grease a 12 cup muffin pan or use liners.
  2. In a medium bowl mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in the vanilla. Stir in the apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. For the strudel topping: mix the brown sugar, flour and cinnamon in a small bowl. Cut in the butter until the mixture resembles a coarse crumb. Sprinkle the topping over the batter in the muffin pans.
  5. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to rest for 5 minutes in the pan and then remove muffins from the pan to cooling racks and allow to cool completely.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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