Apple Crumb Muffins

Soft, fluffy bakery-style muffins brimming with tender apple pie filling topped with a brown sugar streusel. These easy muffins have two great shortcuts making them delicious and so fast to make!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 17

Cooling Time (estimate) 20

Total Time 47

Servings muffins

Calories 176kcal

Author Toni Dash

Ingredients

Streusel Topping

1/2 cup all purpose flour regular or gluten-free measure-for-measure flour blend
2 tablespoons light brown sugar
1 teaspoon cinnamon
2.5 tablespoons unsalted butter melted

Apple Muffins

1 21-ounce can apple pie filling
1 15-ounce box yellow cake mix regular or gluten-free
1 teaspoon cinnamon
1 large egg

Instructions

Preheat the oven to 350 degrees and line a muffin tin with baking liners. NOTE: we recommend non-stick liners.
In a small bowl combine the flour, brown sugar, cinnamon and melted butter until small clumps form (using a pastry blender works great; forks can also be used). Set the brown sugar crumb aside.
1/2 cup all purpose flour, 2 tablespoons light brown sugar, 1 teaspoon cinnamon, 2.5 tablespoons unsalted butter
Pour the apple pie filling into a large bowl. Cut the apple slices into bite-sized pieces. We use kitchen scissors for this but a knife will also work.
1 21-ounce can apple pie filling
Add the cake mix, cinnamon and egg to the bowl. Stir by hand just until mixed.
1 15-ounce box yellow cake mix, 1 teaspoon cinnamon, 1 large egg
Scoop (we use a large cookie scoop) or spoon the batter into the prepared muffin cups filling them 3/4 full. Sprinkle the prepared crumble topping evenly over the top of all of the muffins.
Bake for 17 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan until they’re safe to touch, then transfer them to a wire rack to cool completely.

Notes

How to store

Fully cooled apple crumble muffins can be stored at room temperature in an airtight container lined with a paper towel for 2 days. Or in the refrigerator for up to 1 week. For best flavor allow the muffins to warm up if they've been chilled.

Nutrition