Apple Strudel Muffins

Apple Strudel Muffins_Table to Soul 1.jpg

If you follow me on Instagram (@Tiff.Kent) you know that I’m obsessed with baking seasonal goodies. These muffins are my current go-to for a breakfast treat…or a dessert! I use a mix of seasonal apples—Honeycrisp, Gala, Braeburn, and Fuji to get the perfect blend of apple flavors. I’ll admit, these apples are quite decadent, but they’re sure to be a crowd favorite!

*This recipe is sponsored by Standard TV & Appliance—a fixture in Portland since 1947, offering the best selection of kitchen appliances (and so much more!).

What You’ll Need:

For the Muffins:

  • 2 cups flour of choice (I use Bob’s Red Mill 1:1 Gluten Free Flour)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¼ cup unsweetened applesauce

  • ½ cup grass-fed butter (1 stick)

  • 1 cup white sugar

  • ½ tsp. ground cinnamon

  • 2 eggs

  • 1 teaspoon vanilla extract

  • ½ teaspoon maple extract

  • 1 ½ cup peeled, cored, and chopped apples

For the Crumble Topping:

  • 2/3  cup packed brown sugar

  • 2 tablespoons flour

  • ½ tsp. ground cinnamon

  • 2 tablespoon butter—cold and cut into small pieces

  • Optional: ½ cup chopped pecans or walnuts

  • Optional: Caramel sauce for drizzling over cooked muffins


The Method:

  1. Preheat the oven to 375-degrees F.

  2. Peel, core, and chop apples into small bits (no larger than 1/4-inch chunks). Combine in a small bowl and set aside. (Pro move: save your leftover apple chunks in the refrigerator for apple pancakes!)

  3. In a mixing bowl, combine the flour, baking powder, baking soda, ½ tsp. ground cinnamon, and salt.

  4. In another bowl, combine the softened (but not melted) butter and sugar. Cream the two together, then add in eggs one at a time. Mix in 1 tsp. vanilla extract and maple extract. Stir the chopped apples into the mixture.

  5. Slowly, ½ cup at a time, combine the dry ingredients into the wet mixture until a thick batter forms. Spoon the mixture into a prepared muffin pan (or mini loaf pans).

  6. In a small bowl, combine the “Crumble Topping” ingredients together until a coarse mixture forms. Spoon a bit over each muffin cup.

  7. Bake for 20-22 minutes, until a toothpick inserted comes out clean. Allow to cool for 3-5 minutes before removing each muffin from the pan, and cool on a wire rack or clean dry surface.

  8. For the ultimate treat, drizzle caramel sauce over the top of your muffin – or enjoy with your favorite cup of coffee, tea, or mulled cider!