Tuesday, April 1, 2014

Apple Crumb Muffins

I recently came across a recipe for Apple Muffins. Delicious, tart Granny Smith apples, cinnamon, and a pumpkin seed topping are just a few favorite ingredients. I knew I wanted to make these for my kids but also new I had to modify it to suit our dietary needs. 

This is what I love about cooking. Seeing a recipe and changing it to make it my own! Whether it's sweet or savory you can personalize any recipe. Adding a bit of this, a touch of that or changing and/or eliminating an ingredient, the possibilities are endless!

As in the case with these heavenly muffins. Instead of buttermilk I used rice milk. I substituted butter for vegan butter. And wheat flour for gluten free all purpose flour. I also added the local honey for a bit of natural sweetness. The muffins are delicious and were a big hit with the kids at snack time!

Apple Crumb Muffins


  • 1 1/2 cups gluten free flour ( I used Bob's Red Mills)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 3/4 cup rice milk ( I used Trader Joe's brand)
  • 1/4 cup local honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup vegan butter, melted (I used Earth's Balance)
  • 2 large granny smith apples, peeled and chopped into 1/4 inch cubes, about 2 cups
  • crumble topping:
  • 1/2 cup old fashioned oats
  • 1 tablespoon packed brown sugar
  • 1/4 cup vegan butter, chilled and chopped
  • 1/3 cup pumpkin seeds


  1. 1. Preheat oven to 400 degrees.
  2. 2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
  3. 3. In a separate bowl, whisk together the rice milk,egg,honey vanilla, and melted butter.
  4. 4. Stir the dry ingredients into the wet ingredients and mix until just combined.
  5. 5. Fold in the apples.
  6. 6. In a food processor, combine the oats, brown sugar, chilled butter, and pumpkin seeds. Pulse to combine and chop the pumpkin seeds.
  7. 7. Pour batter into greased mini-muffin cups, top each with 1 teaspoon of the pumpkin seed mixture, and bake 15 minutes, or until a wooden pick inserted in the center comes out clean.

My daughter said these muffins are like eating apple pie! She loved the texture of the muffin; gooey with big chunks of apple and the crunchy topping was perfect. 

So next time you come upon a recipe you find enticing but doesn't quite "fit", change it! Throw your inhibitions out the window. Pour a glass of wine if you have to and just go for it! There's nothing stopping you. There is no food police. 

Just keep in mind baking is like math so make sure you follow the measurements.  Cooking on the other hand, go wild! Be creative! You can do it!

Happy Creating!

1 comment:

  1. These look delicious, definetely need to try them! Muffins are a "go to" snack around here. I especially love the addition of the pumpkin seeds!