Apple Pie Muffins 
Prep: 25 mins
Cook: 60 mins
Cooling Time: 30 mins
Total: 115 mins
Makes 12 muffins
Ingredients:
For the Spiced Apples:
3 tablespoons (42g) unsalted butter
1 medium sweet apple such as Honeycrisp (about 6 ounces; 160g), cut into 1/4-inch pieces (1 1/4 cups chopped)
1 small tart apple such as Granny Smith (about 4 ounces; 120g), cut into 1/4 inch pieces (1 cup chopped)
1/4 cup packed light brown sugar ( 2 ounces; 55g)
3/4 teaspoon ground cinnamon
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon pumpkin pie spice (see notes)
For the Muffins:
1/2 cup (4 ounces; 113g) packed light brown sugar
3/4 teaspoon pumpkin pie spice (see notes)
2 1/4 cups all-purpose flour, divided (10.12 ounces; 287g)
2 1/2 teaspoons ground cinnamon, divided
2/3 cup (150g), plus 4 tablespoons (57g) unsalted butter, softened, divided
3/4 cup granulated sugar (5.5 ounces; 155g)
2 large eggs, at room temperature
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (120ml) sour cream, at room temperature
1/3 cup (80ml) apple cider, at room temperature
1/4 cup old-fashioned oats (0.9 ounces; 26g)
Directions:
For the Spiced Apples:
In a 10-inch skillet, melt butter over medium heat. Once melted, add apple pieces, brown sugar, cinnamon, salt, and pie spice and cook, stirring frequently, until apples are tender, about 10 minutes.
Transfer the apple mixture to a fine mesh strainer set over a medium bowl. Thoroughly strain, gently stirring to remove as much excess moisture from apples as possible; set aside to let apples strain until they reach room temperature, about 15 minutes. Spread strained apples in an even layer on a large plate and refrigerate uncovered until cooled, 15 to 20 minutes. Reserve strained sauce for use as a glaze.
For the Muffins: Adjust oven rack to middle position and preheat oven to 400°F (205℃). Line a 12-cup muffin tin with paper liners. Stir together brown sugar, pie spice, 1/2 cup (2.25 ounces; 64g) of the flour, and 1 1/2 teaspoons of the cinnamon in a medium bowl until well combined. Work in 4 tablespoons (2 ounces; 57g) of the butter using fingertips until the mixture is well combined and resembles wet sand. Set aside.
In a large bowl with an electric mixer, beat granulated sugar and remaining 2/3 cup butter on medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides as needed. Add eggs, one at a time, beating until combined after each addition, about 30 seconds.
In a medium bowl, whisk together salt, baking powder, baking soda, remaining 1 3/4 cups flour, and remaining 1 teaspoon cinnamon in a medium bowl. In a small measuring cup with a spout, whisk together sour cream and cider until well combined.
Stir flour mixture into butter mixture in 3 additions, alternating with sour cream mixture, until flour mixture is moistened but large flour streaks remain. Fold cooled apples into batter until evenly dispersed and batter is just combined. (Do not overmix.)
Spoon 2 tablespoons batter into the bottom of each paper liner. Sprinkle 1 packed teaspoon brown sugar mixture evenly over batter in each muffin liner; top with remaining batter (about 3 tablespoons per well), spreading into an even layer. (Liners will be very full.)
Stir oats into remaining brown sugar mixture; sprinkle evenly over batter (about 2 packed teaspoons per muffin), and press gently to adhere.
Bake for 5 minutes. Reduce oven temperature to 375°F and continue baking until a wooden pick inserted in the center comes out clean, 12 to 18 minutes, rotating the pan halfway. Let cool in pan 10 minutes.
Carefully remove from the pan and serve warm or at room temperature, drizzling with reserved strained apple juices from step 2 just before serving.
Notes:
If you’d prefer to mix your own pumpkin pie spice, in a small bowl, combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Use immediately or store in an airtight container in a cool, dark place for up to 6 months. Yields about 2 teaspoons spice mix.
Make-Ahead and Storage:
The muffins can be baked, cooled, and stored in an airtight container at room temperature for up to 5 days, or they can be wrapped individually in plastic and aluminum foil and frozen for up to 2 months.
Nutritional Facts:
386 Calories
20g Fat
49g Carbs
4g Protein
Recipe courtesy of Serious Eats.com