Fall Infused Apple Cobbler Muffin Recipe | Julie Blanner (2024)

Apple cobbler muffins are the perfect fall dessert for breakfast baked treat. Easy to make, these fruit muffins are wonderfully soft and fluffy and topped with the most delicious sweet and crumbly topping.

Serve them for breakfast or brunch, or enjoy them as an afternoon snack with a cup of coffee.

Fall is the season of everything apple, so I decided to turn Grandma’s famous apple cobbler into Apple Cobbler Muffins so that we could disguise dessert as breakfast.

And if you love these fall flavors, be sure to check out myApple Cinnamon Bread andGlazed Apple Pie Spice Cookies.

Those who know me know that I am a disaster in the kitchen. As much as I try to clean as I go, I’m the equivalent of a tornado and the sugar trail follows me. It’s a really good thing that Chris has a sweet tooth, because he never minds cleaning in exchange for baked goods.

For me, the best part of apple cobbler is the crumbly topping. I just love the little crunch, so I topped my apple cobbler muffins using a cookie scoop for the perfect muffin to crumble ratio. The crumble is quick and easy to make with 3 ingredients and it finishes these baked goods off so perfectly!

To Make These Apple Cobbler Muffins, You Will Need:

• Apples –You can use whatever apples you have in this recipe. Granny Smith, Gala and Fuji are all great choices.
• Cinnamon –Cinnamon is a natural pairing for any fall apple dessert and it adds a wonderful sweetness and flavor.
• Vanilla –It’s so easy to make your own vanilla extract. You can also use store bought, pure is preferable over imitation.
• Butter –Use unsalted butter in this recipe. If you use salted, you may want to decrease the amount of added salt.
• Brown and white sugar –I like to add brown as well as white sugar to these muffins as it has a wonderful deep flavor to it thanks to the molasses.
• Eggs, flour, baking powder, baking soda and salt

How To Make Apple Cobbler Muffins

1. Preheat oven to 350 degrees.
2. Combine apples, cinnamon and vanilla. Set aside.
3. In a mixing bowl, combine butter and sugars until fluffy. Add egg until just combined.
4. Add apple mixture in.
5. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually incorporate into wet mixture.
6. Scoop muffin mixture into greased muffin tin.
7. Combine topping ingredients until crumbly. Scoop on top of muffin mixture.
8. Bake 18 minutes.

For The Best Muffins Don’t Use Liners

I did my best to attempt to limit the mess while baking these delectable apple cobbler muffins. Do you use muffin liners? The last few years I have been baking without for a few reasons – I find that liners make muffins a little crustier and I prefer really soft muffins. They never seem to be as pretty after they bake, either.

The other reason I had decided to forgo liners is because they get thrown into the trash and lately, I’ve been a recycling queen. Instead, I thoroughly grease my muffin tin and scoop the batter directly into them using an ice cream scoop. The scoop keeps them consistent in size and is just right for a standard muffin tin.

Tips To Make Muffins

1. It’s really important to use softened butter when you are making these muffins. The ingredients will bond together much more easily so the texture of each muffin is uniformed.
2. Ovens can often have hot and cold spots, so check the muffins halfway through baking and rotate the muffin tray if one side is cooking faster than the other.
3. These muffins will take around 18 minutes to bake, but check them for doneness a few minutes earlier as oven can run at different temperatures. The muffins are done when an inserted toothpick comes out clean.
4. Learn about Baking Pan Sizes and Conversions here.

Can You Freeze Apple Cobbler Muffins?

These muffins freeze really well, so it’s highly recommended you make a double batch! Let the muffins cool completely and then wrap them in foil or place them in freezer bags. They will last for up to three months and you can thaw them at room temperature before serving.