I had lots of apples to use up and thought this recipe for Apple Pie Muffins would be perfect for a yummy treat. I made a double batch for them and for our family. I also made a triple batch of the crumb topping and put it in our freezer to help save a step the next time I make these or my Banana Crumb Muffins.
These muffins are super delicious and just the right balance of sweetness and tartness (from the apples). Serve these with a big glass of milk to wash them down.
Our house smelled so good after I was done baking these that I wanted to extend the scent longer. I used the peels and apple cores from dicing my apples and threw them in a pot with some lemons that were no longer good anymore. I topped the pot with some water and extra cinnamon and let it simmer away while I packaged the muffins up for the trip to Chicago. It smelled like an apple pie for the entire day. Thanks to whoever supplied that tip on Works-For-Me Wednesday because it really worked.
I thought these looked so beautiful in this red gingham basket that I had purchased from Goodwill. I put a little tag on it with a description of the muffins on it so that people knew what they would be diving into.
Although I couldn’t sit in the waiting room with them, it was my way of showing that I loved and supported them during that time.