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Let the apple recipes begin! The first thing I was able to knock off my apple list were these muffins. Two apples used up, and a whole frig crisper to go still! I bookmarked these muffins as soon as I saw them. I was doubtful that they’d taste like apple pie, and I still don’t think they do though the spices are very similar. But I’ve had other apple muffins before, which are pretty good, but these were super good! I think it might have been the topping… or the spices… either way, it all combines to make a delicious muffin!If you keep the apple chunks large, you really get bites of apple goodness. Just don’t do like me and overfill the cups. The recipe said 12 muffins, so I was determined to have 12 muffins. I’m thinking I could have had 14 or 15, and then I wouldn’t have had overly large muffin tops. Still tasted good though, so it’s all good!Apple Pie Muffins
Note: 2 teaspoons of pumpkin pie spice can be used to replace the spices
Yield: 12-14 muffins

Muffins:
2¼ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
1 teaspoon baking soda
½ teaspoon kosher salt
1 egg
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1½ cups packed brown sugar
2 cups peeled, coarsely chopped Granny Smith Apples

Topping:
½ cup packed brown sugar
⅓ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, salt, and spices; make a well in the center. In a small bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Pour the butter mixture into the well in the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top; do not overfill.

To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 5 minutes, then remove the muffins to finish cooling on a wire rack. Store at room temperature.

Source: Slightly adapted from My Baking Addiction

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