If you’ve ever wanted apple pie for breakfast, these Apple Pie Muffins are about to be your new favorite recipe. They’ve got all the cozy flavors of apple pie packed into an easy handheld muffin, complete with a buttery streusel topping that tastes just like apple crumble pie. The best part? They use canned apple pie filling, which means you get all that sweet, spiced apple flavor without having to peel, chop, and cook apples from scratch.
These muffins are warm, soft, and filled with tender apple chunks, and the topping adds that perfect sweet crunch. They’re basically apple pie and apple crumble combined into a muffin, which makes them feel extra indulgent while still being simple enough to whip up on a busy morning.
And let’s be honest, fall is the season of apple desserts. Once the air turns crisp and leaves start falling, I’m always looking for new ways to use apples in baking. These apple pie muffins are perfect for a fall breakfast, an afternoon snack with coffee, or even a fun dessert alternative at a fall gathering.
What Is Apple Crumble Pie?
Apple crumble pie is a twist on the classic apple pie that skips the traditional double crust and instead uses a buttery, crumbly streusel topping. The filling is the same, apples cooked down with sugar and warm spices, but the topping gives it a rustic, cozy feel that’s extra crunchy and sweet. I actually make apple crumble pie every single Thanksgiving because its my favorite kind of pie!
That’s exactly what inspired the streusel topping on these muffins. It’s not just there for looks, it brings that same buttery crunch you’d find on a crumble pie, which makes the muffins taste even more pie-like. Each bite is soft and moist on the inside with just the right amount of sweet, spiced crunch on top.
Ingredients You’ll Need
Here’s everything that goes into these apple pie muffins:
- Apple pie filling – Using canned filling keeps things quick and easy. Just chop the apples into smaller pieces so they blend into the batter.
- Flour, baking powder, baking soda, and salt – The base for light and fluffy muffins.
- Cinnamon and nutmeg – Essential fall spices that make these taste extra cozy.
- Granulated sugar & brown sugar – The mix of both adds sweetness and depth of flavor.
- Vegetable oil – Keeps the muffins moist. You can also use melted butter if you want a richer flavor.
- Eggs & vanilla – For structure and flavor.
- Streusel topping – A mix of flour, brown sugar, cinnamon, and butter. It adds that classic crumble pie topping vibe that makes these muffins taste like a true apple pie treat.
How to Make Apple Pie Muffins
- Prep the pan – Line your muffin tin or grease it lightly.
- Chop the apples – Dump the pie filling into a bowl and cut the apple slices into small bite-sized chunks.
- Mix dry ingredients – Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
- Mix wet ingredients – In another bowl, whisk oil, eggs, and vanilla, then stir in the chopped apple pie filling.
- Combine – Fold the dry ingredients into the wet, being careful not to overmix.
- Make the streusel – Mash together brown sugar, cinnamon, butter, and flour until crumbly.
- Bake – Fill the muffin cups, sprinkle with streusel, and bake until golden and set.
The result? Soft, moist muffins with juicy apple pieces inside and a crunchy, buttery topping on top.
Why You’ll Love These Apple Pie Muffins
- They taste like apple crumble pie in muffin form.
- You don’t need fresh apples- canned filling makes them fast and fuss-free.
- The recipe makes 12, perfect for sharing at brunch, bringing to a fall gathering, or stocking up for easy breakfasts.
- They’re packed with cozy fall flavors that pair perfectly with a hot cup of coffee or tea.
FAQ About Apple Pie Muffins
Can I use fresh apples instead of canned pie filling?
Yes! If you want to make these muffins with fresh apples, you’ll need to cook them down first with sugar, cinnamon, and a splash of lemon juice until soft. Using pie filling just saves time and guarantees you’ll have that sweet, spiced flavor already built in.
How should I store these muffins?
Once cooled, keep the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, they freeze really well, just wrap them individually and freeze for up to 2 months.
Can I skip the streusel topping?
Absolutely. The muffins will still be delicious without it, but the streusel really gives them that apple crumble pie feel. If you’re short on time, you can just sprinkle a little cinnamon sugar on top before baking.
Can I make these ahead of time?
Yes! These muffins are great for meal prep. You can bake them the day before and they’ll stay moist and flavorful. If you want that fresh-from-the-oven feel, pop them in the microwave for 10–15 seconds before serving.
Apple Pie Muffins
These easy apple pie muffins are made with canned apple pie filling and topped with a buttery streusel crumble, making them taste just like apple crumble pie in muffin form. Perfect for a fall breakfast or snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: muffins
- Method: baking
Ingredients
2 cups apple pie filling (chopped into small pieces, syrup included)
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup granulated sugar
½ cup brown sugar, packed
½ cup melted butter, cooled
2 large eggs
1 tsp vanilla extract
Streusel Topping
¼ cup brown sugar
½ tsp cinnamon
2 tbsp cold butter, cubed
¼ cup flour
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Place the apple pie filling in a bowl and roughly chop the apples into bite-sized pieces.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
- In a large bowl, whisk together melted butter, eggs, and vanilla until smooth. Stir in the chopped apple pie filling (including the syrup).
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- To make the streusel topping, mix the brown sugar, cinnamon, butter, and flour with a fork (or use a food processor and pulse) until crumbly.
- Divide the muffin batter evenly among the muffin cups. Sprinkle the streusel on top of each.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
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If your pie filling has large slices of apple, chopping them into smaller chunks helps them blend into the batter better.
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Muffins can be stored at room temperature for 2 days, in the fridge for up to 5 days, or frozen for up to 2 months.
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You can swap the vegetable oil for melted butter for a richer flavor.
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Try adding a handful of chopped pecans or walnuts to the streusel for extra crunch.
