Some mornings just beg for something that feels like a warm hug—something simple yet full of comfort. These apple pie filling muffins do exactly that, capturing the cozy spirit of fall in every bite. They’re soft, moist, and carry that familiar sweet-spiced apple flavor that lingers long after the last crumb.
I remember pulling these out of the oven on a chilly morning last fall. The kitchen smelled like cinnamon and nutmeg, and I almost burned my tongue because I couldn’t wait to taste one. The texture was somewhere between a tender muffin and a soft cake, with bits of apple pie filling scattered inside, offering juicy bursts that made me pause mid-bite. I wasn’t exactly paying attention to the clock, so I think they might have baked a minute or two longer than needed, which only made the edges a little crispier. It wasn’t a problem though—if anything, it added a welcome contrast.
Why You’ll Love It:
- They’re surprisingly easy to make, which means less time fussing and more time enjoying.
- The sweet and spiced apple pie filling inside feels indulgent but in a cozy, approachable way.
- It’s simple — and that’s kind of the point. No complicated steps or ingredients here.
- These muffins hold up well for a few days, but they’re best enjoyed fresh out of the oven or warmed slightly.
Even if you’re not the most confident baker, these muffins are forgiving enough to let you slide by. The batter is a bit lumpy, and that’s okay—overmixing won’t do anyone any favors. And the filling? It’s more of a surprise in each bite, so don’t worry if the distribution isn’t perfect.
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Apple Pie Filling Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Deliciously soft and moist muffins filled with sweet and spiced apple pie filling, perfect for breakfast or a cozy snack.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 cup apple pie filling, chopped into small pieces
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, whisk the melted unsalted butter, whole milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the chopped apple pie filling pieces, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually use a standard muffin tin, nothing fancy, and it works just fine. These muffins go great with a cup of tea or coffee, but I’ve also enjoyed them with a smear of butter or a drizzle of honey. If you want to mix things up, try adding some chopped nuts for a little crunch or a handful of raisins, though I haven’t tested those variations extensively. Sometimes I toss in a pinch of ground ginger for a slightly different spice profile, but it’s subtle enough that you don’t have to commit fully if you’re unsure.
FAQ:
Can I use homemade apple pie filling? Absolutely. It adds a nice personal touch, but store-bought works just fine too.
How do I store leftovers? Keep them in an airtight container at room temperature for up to three days or freeze for longer storage.
Can I make these gluten-free? I haven’t tried it myself, but swapping in a gluten-free flour blend might work if you’re careful with the moisture balance.
These muffins are the kind of thing that doesn’t need a special occasion—just a moment when you want a little bit of sweetness and warmth. Give them a try and see if they don’t become your go-to, too.