Apple pie muffins

Apple pie muffins

Apple pie muffins. I don’t know about you but baking (and eating) really come into their own in the Autumn! The days get darker and heavier, everywhere changes colour and you just know instinctively that the best thing to do is to snuggle down and eat something cosy and warming. These apple pie muffins do exactly that; filled with sweet apples and spices these are a simple bake that is just amazing for breakfast or a teatime treat. 


250g self rising flour 

¼ tsp salt

½ tsp bicarb

1 tsp baking powder

150g stewed apples (or apple sauce)

1 apple (I like granny smiths for this)

Zest and juice of 1 lemon

Zest of 1 orange

50g caster sugar

60g light brown sugar

75g melted unsalted butter

2 large eggs

125ml milk 

1 tsp ground cinnamon

1tsp ground ginger

¼ tsp ground cloves

2 tsp vanilla extract

Makes 10 muffins 

Demerara sugar to drizzle on the top before baking (optional)


First make the buttermilk. Measure out the milk and then add 1 tbsp of lemon juice to it and leave for 10-15 mins. 

Cut the apple into thin slices and then into quarters, so you have pretty diamond shapes. I left out 2-3 pieces to add to the tops of the muffins before baking. Then finely chop the rest. Put the apples in a bowl and coat in the remaining lemon juice to stop them from going brown.

Zest the lemon and orange and leave to one side.

Sift the dry ingredients together. (The flour, salt, bicarb, baking powder and spices) 

In a separate bowl, add the melted butter, sugars, vanilla, eggs, buttermilk and mix to combine. Add in the lemon and orange zest and the stewed apples and apple pieces. 

Gently fold in the flour and spice mixture until just combined. 

As soon as the mix comes together, don’t worry about lumps, then you can leave in the fridge for about 30 mins, or cook straight away. 

Preheat the oven to 190 C. 

Using an ice cream scoop or spoon, divide the muffin batter into muffin cases, about ¾ full. 

Add the apple slices to the tops of each muffin along with a sprinkle of demerara sugar. 

Cook for 18-20 mins until lightly golden. The tops of the muffins should spring back when cooked and if you insert a cake tester, it should come out clean. 

Once cooked, leave to cool on a baking rack. 

Muffins are best eaten on the day they’re made, but as these are packed with apples, it helps keep them nice and moist, so they will keep in an airtight tin for 3-4 days. 

Looking for other cosy recipes? Try our Pumpkin spiced pancakes with orange maple syrup and toasted pecans. or our Jam doughnut muffins – both absolutely gorgeous and super simple to put together.

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