These were delicious. The perfect taste of fall flavors. Dad said they were the best muffins he’s ever had. My only complaint is that the recipe only made 10! Next time I’ll definitely be (at least) doubling the recipe!
These are super moist due to the combination of butter, oil and applesauce. The fresh apple pieces get tender (but not mushy) and the oatmeal crisp topping adds a little extra sweetness and the perfect amount of chewy crunchiness. You’ll definitely want to make these this fall. They’re great fresh from the oven or at room temperature. But if you think they’re going to last more than a couple of days, make sure you refrigerate them in a ziploc bag, since they’re so moist they won’t last long on the counter.
Apple Crisp Muffins
Makes about 20 muffins
Adapted from Iowa Girl Eats
- 1/2 cup butter, room temperature
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce (2 snack pack applesauces)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups flour
- 1/2 cup old-fashioned rolled oats
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups peeled and chopped apple (about 4)
Crisp topping:
- 3/4 cup brown sugar
- 3/4 cup old fashioned oats
- 1/3 cup flour
- 1/3 cup butter, room temperature
- 1/2 tsp cinnamon
- pinch of salt
In a large bowl, mix together butter, oil, applesauce, and sugars until well mixed (the mixture might look curdled). Add egg and vanilla and beat to combine.
In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add half the dry ingredients to the wet, and mix until just combined. Add half of the remaining flour and mix again until just combined. Toss the apple pieces with the remaining flour, then carefully fold the apples into the batter.
Preheat oven to 350°F. Line 2 muffin trays with muffin cup papers or grease muffin tin generously with cooking spray.
Reusing the dry ingredient bowl, mix crisp topping ingredients together until well mixed and crumbly (I find using my hands is easiest).
Scoop batter into prepared muffin tins, should be about 3/4 full (a 4oz cookie scoop is the perfect size). Top with about 1 Tbsp of crisp topping, then bake for about 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in tin for about 10 minutes before removing and letting cool completely on a wire rack.
