May 25, 2009

Apple Crumble Muffins


I love apple pie. Nothing is more comforting to me than the scent of fresh baked apple pie filling the house. My Chocolate Apple Pie is a great example of that. Unfortunately I don’t always have time, or energy, to make one from scratch. I think that a lot of people—and especially most moms— tend to keep a jar of apple sauce in their pantry. I know I do. If you got one lying around doing absolutely nothing useful, you’re good to go.

These muffins are simple, fast, easy and they really satisfy a mild apple pie craving. What’s important to me; they’re not overly sweet, and the crunchy topping provides a great contrast with the light and fluffy cake underneath.




1/2 cup all-purpose flour (scant)
1/2 cup brown sugar
2 oz butter
1/2 tsp cinnamon
1/8 tsp nutmeg


2 oz butter
1 large egg
3/4 cup brown sugar
9.5 oz apple sauce
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup + 2 tbsp flour



* This recipes makes for 12 muffins.

Line a standard muffin tin with 12 paper liners. I’m in the mood for color! Or better said; I didn’t have any adult colors around anymore. Not even plain white! Don’t worry… you’ll live, I did!

Tip: if you don’t own a muffin tin, simply use two paper liners for each muffin, and place them on a baking sheet.


First we’ll make the crumble layer. I’m using my food processor for this but you can also make the crumbles by hand. Combine 2 oz butter with 1/2 a cup all-purpose flour (scant), 1/2 cup brown sugar, 1/2 tsp ground cinnamon and 1/8 tsp ground nutmeg. Yes, you really have to add the nutmeg, it’ll add a bit of zing! Give it a few blitzes until you end up with crumbles.


I’ve used a really cheap (€0,50) and basic apple sauce I found in my pantry. About 9.5oz. You can also use home made apple sauce, of course, if you want to get all fancy on me.


Add 1/2 tsp baking soda to the apple sauce and stir until it’s completely dissolved. Gotta love them action shots.


Get yourself a clean bowl and sieve 1 cup + 2 tbsp all-purpose flour.


Add 1/2 tsp ground cinnamon and, don’t scream, here’s the nutmeg again! By the time I’m through with you, you’ll be a nutmeg fiend just like me! Add 1/4 tsp nutmeg and stir to combine.


You’ll be doing lots of dish washing because we need yet another bowl. Use a hand-mixer or kitchenaid, and whisk 3/4 cup of brown sugar with the butter (or margarine) for a minute or so. Add 1 large egg and whisk until it’s a smooth an fluffy concoction.


The butter bowl will be your basic workflow. Now using a metal spoon, alternate flour and applesauce until you end up with a fluffy batter.


Fill the paper liners (for 1/2 to max 2/3) with batter.


Divide the crumbles and gently push them down with your hand. Clean hands, though!


Boy, am I glad to have a muffin tin again. Told the kid I’d put him on Ebay if he dares to touch this one, too. He was, like, totally unimpressed.

Bake the muffins for 20 minutes at 350F (175C), until golden brown and fluffy. They’re best eaten on the same day they’re baked, they tend to get a little dry when stored.


But well, that’s a non-issue here at Kayotic headquarters. Because I’d be lying if I’d say we have a problem polishing off all of them on the same day they’re baked.


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    1. 1

      Those look delicious!

      I do have to ask, though, what is the Dutch name for all-purpose flour? I really should take my dictionary with me to the store, because the flour options confuse me. I’ve ended up buying self-rising flour for my general needs, but I’ve definitely noticed a difference. Or is self-rising flour the Dutch version of all-purpose, since baking soda isn’t used here?

      Alison on May 25, 2009 @ 9:41 am Reply
    2. 2


      I always have self-rising flour in my pantry, there’s no baking soda in this, though. Self-rising flour consists of flour, baking powder and salt.

      The all-purpose flour here is called tarwe bloem.

      Kay on May 25, 2009 @ 9:44 am Reply
    3. 3

      Ah, thank you!

      Alison on May 25, 2009 @ 10:17 am Reply
    4. 4

      Quick question– why do you stir the baking powder into the apple sauce instead of sifting it in with the other dry ingredients. Also, is there a reason you say to use a metal spoon? These look like great muffins :-) And, Alison, I learned the hard way that Dutch self rising flour is not the same as American self rising flour. Tarwe Bloem is the best. You should know that the gluten content is a bit higher with Dutch flour. I find it beneficial with cookies, etc.

      katie in Leiden on May 25, 2009 @ 10:58 am Reply
    5. 5

      @katie in Leiden:

      That’s not baking powder, it’s baking soda! Don’t mix those two up or bad things happen :) When you add it to the apple sauce, it’ll be perfectly distributed.

      The metal spoon? Come to think of it; I have no clue. It’s a recipe my grandmother taught me and she always said it had to be stirred with a metal spoon.

      Kay on May 25, 2009 @ 11:05 am Reply
    6. 6

      @katie in Leiden:

      Just googled it and apparently the metal spoon has a very positive effect on the baking soda. I learn something new every day :)

      Kay on May 25, 2009 @ 11:13 am Reply
    7. 7

      Wow, these look wonderful! I am going to make some this morning (just have to find some applesauce). And I had never heard about the metal spoon-I learned something new today too.

      Vicky on May 25, 2009 @ 1:38 pm Reply
    8. 8

      this is so strange! your doing a post on apples that is, bcs im baking apple cinnamon cake now!

      raj @ the hungry cook on May 25, 2009 @ 2:38 pm Reply
    9. 9

      Oh, those look so good right now. Too bad we don’t have any applesauce!
      Your muffin papers are so pretty. It reminds me that we’re all out…
      Lovely post.

      Erica from Cooking for Seven on May 25, 2009 @ 3:05 pm Reply
    10. 10


      Miko's Girl on May 26, 2009 @ 4:53 am Reply
    11. 11

      Uh…chocolate apple pie? How could I have missed that?? Yum. The muffins sound great- I bet my kids would love them

      Sara @ Our Best Bites on May 26, 2009 @ 3:57 pm Reply
    12. 12

      Love the step by step photos! And the recipe of course. I know these would definitely be a family pleaser.

      Desmone007 on May 27, 2009 @ 4:35 am Reply
    13. 13

      Wow! I really like the colourful liners!!

      I am looking at buying your food processor soon! I was traumatized from having to make pesto with my useless mini chopper!! I so need a food processor!

      Mrs Ergül on May 27, 2009 @ 4:41 am Reply
    14. 14

      you are evil! I started a diet today! EVIL WOMAN! I may have to make these anyway.. I love apple pie! This would help me not eat a WHOLE pie right? ;)

      Laura K. on Jun 3, 2009 @ 12:13 am Reply
    15. 15

      Wow! This looks delicious, and no nuts for once in apple muffins! Now how much sugar do you use if all you have is unsweetened apple sauce?

      Shannon L on Jun 9, 2009 @ 3:42 pm Reply
    16. 16

      @Shannon L:

      You might want to check the ingredients list :)

      Kay on Jun 9, 2009 @ 3:47 pm Reply
    17. 17

      Oh, I’m sorry I feel dumb now, I even looked just not hard enough. Oh well, then I will be making these tomorrow. They look great!

      Shannon L on Jun 9, 2009 @ 11:59 pm Reply
    18. 18

      As always Kay.

      This looks amazing.

      I know what I am having for breakfast for the rest of the week.


      Reginald on Jun 10, 2009 @ 8:00 pm Reply
    19. 19

      Hey very nice blog!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…

      Blog webmaster Indonesia on Jun 17, 2009 @ 1:49 pm Reply
    20. 20

      I wanted to leave a follow up about this recipe.

      I love all things apple and I have to just say this is NO substitute for apple pie. I don’t think it tasted much like apple at all really. I was disappointed and didn’t know what to do with the muffins.. BUT! I ate a couple and then didn’t want to make breafast the next morning and ate a couple more and they sure grew on me! Once I let go that they weren’t really apple-y, they were awesome! I am even making them again this weekend! I can only say that to me they felt like more of a pumpkin taste?

      Thanks for the recipe Kay!

      Any chance you want a great apple pie like one in return? My mom makes these danish pastry bars with apples inside and sugar icing and they are amazing!!!

      Laura K. on Jun 17, 2009 @ 9:40 pm Reply
    21. 21

      @Laura K.:

      They’re definitely no apple pie .. but well, nothing but apple pie is apple pie. Hmmm apple pie with a really thick crust! Yum :)

      But when I have a mild apple pie craving and little time, these are so easy to whip up! I think it also depends on what apple sauce you take. Try them with apple copote next time, that intensifies the flavor!

      I’d love to hear the recipe!!

      Kay on Jun 17, 2009 @ 9:43 pm Reply
    22. 22

      Speaking of the apple pie with the really thick crust, can you post a recipe for the crust some day? I love the sweeter, almost cake-like crusts I’ve had here. In the US, the crust is usually thin and kind of bland and not very good without the pie filling, but the crusts I’ve had here — even from AH! — are good enough to eat on their own!

      Alison on Jun 18, 2009 @ 9:06 am Reply
    23. 23

      Mmmmm…all your recipes look so yummy!!! I can’t wait to try this one…gonna do it today!!!

      Celina on Aug 15, 2009 @ 3:15 pm Reply
    24. 24

      What a great idea to make apple crumble into muffins. Apple crumble can get messy trying to dish out so I think it makes it so much easier having it in muffin form. Thanks for the great recipe as well, so delicious.

      Tanya from Online Colleges on Oct 2, 2009 @ 10:09 pm Reply
    25. 25

      Thank you for the great post, i look forward to reading more from you in the near future.

      just i quick question is there some type of newsletter or somthing that will keep me updated on your latest posts which will save me time.
      feel free to to post my answer in your comments as i will be back in a few day.

      thanks agin mate :)

      grey @ mini food chopper on Apr 4, 2010 @ 10:37 am Reply

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