Cinnamon Apple Crisp Muffins are topped with a slightly crunchy cinnamon topping. It is like a cap of streusel but it doesn’t require any of the extra work.
I love when you can go and pick apples by the bushel. Truly! We use to live within a couple of miles of Apple Hill in California.
When apple season began I would start picking up a bushel of this and a bushel of that.
By the end of the season there were quite a few pints and quarts of apples all canned up for the year.
Countless pies, candies, cookies and muffins had been served to others and myself.
This recipe didn’t exist then but it does now and I hope you will add it to your collection. It really is that good!
I know you know Bob’s Red Mill. It is the best source out there for whole grain products.
In fact, if I can’t find a certain grain, seed or bean I just go over to the Bob’s Red Mill section and there it is.
It’s like Christmas. I want one of everything. You can tell I love to cook.
Helpful Kitchen Tools:
- A pastry cutter will be used more than you know.
- Sometimes all you need is a box grater. This is a nice stainless steel one.
- Looking for a certain measuring cup size? I love all the sizes that these measuring spoons and measuring cups come in.
You can use whole wheat flour or whole wheat pastry flour too.
Just follow the recipe for Cinnamon Apple Crisp Muffins and you will have some amazing muffins.
They are easy to make and as good as any specialty bakery goods out there.
Can you Freeze Cinnamon Apple Crisp Muffins?
So easily!
Baked goods seem to be made for freezing.
IF FREEZING:
After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
They defrost quickly so it really doesn’t take any planning.
Just take them out of the freezer and set in the refrigerator. You can even set them on a platter if you are serving them for breakfast or a treat in about an hour.
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That was a great bite! After I finished my photography – I finished one of my Cinnamon Apple Crisp Muffins.
Now you can make these beautiful muffins and people will think you’re a five star baker.
Cinnamon Apple Crisp Muffins
Ingredients
Muffins:
- 3 cups Stone Ground Whole Wheat Flour
- 1 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 cup organic shortening
- 1 tablespoon chia egg which is 1 chia flour and 3 Tablespoons water, directions below
- 1 cup almond milk
- 1 granny smith apple, peeled and grated (at the last minute)
Topping used after the muffins are baked:
- 1/4 cup dairy-free butter, melted
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Add muffin liners to 18 muffin cups
- To a large bowl add the flour, sugar, baking powder, cinnamon and salt.
- Mix well.
- Cut in the shortening with a pastry cutter. I always use my fingers when I get close to the end - I pinch and roll with my fingers and thumb. This gets a great mixture that resembles crumbs.
- Set aside.
- Make your chia egg and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- Peel and grate the apple and set aside.
- Add the almond milk and chia egg together.
- Add the liquid mixture to the dry ingredients stirring until just combined.
- Fold in the grated apple.
- Spoon the batter into the prepared muffin tins.
- Bake at 375° for 25 minutes.
- Take the muffins out of the oven and let cool for a few minutes.
- During this time mix the cinnamon and sugar and set aside.
- Melt the butter and put in a narrower deeper bowl than a cereal bowl. This way you can dunk the muffin top straight down into the butter and then lift.
- Dip each top into the butter and then roll the top in the cinnamon mixture.
- Set aside, on a rack, to cool completely.
Notes
They defrost quickly so it really doesn't take any planning. Just take them out of the freezer and set in the refrigerator. You can even set them on a platter if you are serving them for breakfast or a treat in about an hour.
Nutrition
You want to take a peek at another fruit inspired muffin? This time it is with an orange. Vegan Orange Pecan Muffins to be exact.
I also used oat milk.
I used vegan butter and they were fine. They probably crumbled more, but I hardly noticed bc they are so delicious.
Any shortening will work Tiffany.
I want to make these but don’t currently have organic shortening! What else can I use to substitute?
Thank you!
Omg, I’m drooling, the top of those muffins look amazing. I need to make these asap!
They sound wonderful, we have 4 apple trees in our garden so we are never short of ingredients 😉
Those muffins look and sound incredible! I love the sound of the sugary crunchy top – such a great contrast to the soft fluffy apple centre.
I SO want one of these right now! That crispy topping seems mouthwatering!!
Omgosh…these look so scrumptious I want one right now! I love the chia egg…I was a baker back in college and we used it for our vegan cookies. Great method! Thanks for sharing this gorgeous treat!
That is fantastic Bethany and you are very welcome. Thanks for all your kind words and they will be perfect for a bridal shower.
Wow, these are absolutely amazing!!!!!!!! Best muffins I have ever eaten and lately I have been on a muffin kick so that’s really saying something. My daughter loved them too. I am going to serve then at a bridal shower tomorrow. I am certain they will be a huge hit! They are a but more time consuming than other muffin recipes but well worth it. I used a flax egg instead of chia because it’s all I had but it worked perfectly. Thank you for the fabulous recipe. I will make these again!
Thanks Fabiola and don’t we all! 🙂
That is perfect good information Kim! Thanks for the GF help. 🙂
These look absolutely perfect! And I love Bobs!
I have used Brown Rice Flour with added baking powder & baking soda, or a mix of the Brown Rice Flour & ground Flax seed for my GF muffins. They still rise & you would never know they were GF.
loved these! Just tried baking them with almond flour though and they did not rise at all.Still delicious though! Any gluten free version suggestions?
Yes, 1 Tablespoon chia flour/meal and 3 Tablespoons water. Sorry, somehow I left that out but the recipe is fixed now. Thanks for the heads up.
Is the chia egg 1T of chia meal?
Oh my, that topping looks incredible. I love apple crisp and these muffins are perfect to grab and go with whole some goodness of grains too!
Bob’s Red Mill has amazing products and these muffins look fantastic! I love how you used Whole Wheat Flour in this!
Mmmm, these would be perfect with my morning coffee! Gorgeous!
I’ve been looking for a place to pick apples for year…no luck! But that won’t stop me from trying these muffins. Yum!
I love apple muffins – especially when they have a sugary topping like that!
I don’t know which part of this muffin I’d dive into first the bottom or the top (mostly because the top looks so good)! Bob’s Red Mill is great flour, I have a closet full of their almond meal!
I absolutely love these muffins! I’ve been searching for some delicious breakfast recipes lately and this is definitely one of them.
I love everything about these muffins! The apple the crisp! I want em all 🙂
These muffins are gorgeous and I LOVE Bob’s Red Mill! When I needed Guar Gum for a recipe one time, they were the only ones I could find that made it. 🙂
That’s it. I’m making these. For Thanksgiving morning! I’m so excited! I love the way they look!
I make muffins every week, and Whole wheat muffins are my absolute favorites. My boys would devour these apple crisp muffins!
I can tell you right now that these would be a HIT at my house! What beautiful muffins!
I wouldn’t be able to stop at just one. Holy yum!
I love Bob’s Red Mill products! Everything comes out better when I use their stuff. Great looking muffins – they are making me especially hungry right now 🙂
Apple muffins are the best! These look great!
They look really pretty, I love Bob’s Red Mill gluten free flour!
These look like they have the best muffin tops! I saw a lot of BRM posts last week but I think this is the first I saw that uses whole wheat. Yay! 🙂 And I also love Bob’s Red Mill. So much that I brought over a dozen of their flours over here to Germany with me. 🙂
Wow – those look delicious!! We’re such fans of Bob’s products – thanks for the coupon!
These muffins look fantastic! Love the flavors! Pinning!
Oh yes, my pantry resembles the Bob’s Red Mill grocery store section. Love them – their grains are unmatched! Great use of their flour here in these muffins!
I love to go apple picking, too…and I would equally love these mouthwatering muffins. Lucky for me I have EVERYTHING I need to make them right this minute! 🙂
I’m always making muffins with whole-wheat flour and I love Bob’s Red Mill! I don’t think I could resist one (or two) of these muffins, especially with that cinnamon topping!
The cinnamon sugar on these babies looks swoon worthy, yummm!!
These photos are absolutely stunning! What a fabulous idea!
Apple crisp in muffin form? Sold!
Thanks so much Shelly! I appreciate all of your support and their flour really is so good!
Yep – absolutely love Bob’s Red Mill and their wonderful line of anything-I-need grains! And what a great way to use their fantastic whole-wheat flour … the gorgeously craggy-sugary top of these muffins lured me in at just one glance! Looks so decadent, no one will ever guess how jam-crammed full of whole grain goodness these beauties are! Yum! Definitely pinning! 😀