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On the Menu: Apple Spice Muffins

Welcome back to my On the Menu series! I’m changing things up a bit and instead of my usual dinnertime focus, today I have a simple and tasty recipe for Apple Spice Muffins. If you have kids in school, these are the perfect thing to make for all of the Teacher Appreciation breakfasts going on this week! Or you can whip up a batch for the family in case you’re in need of a quick grab and go breakfast. The crumb cake topping makes these extra-special, and is guaranteed to have everyone reaching for seconds!


Apple Spice Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Muffins


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. all-spice
  • 1/4 tsp. nutmeg
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup applesauce, unsweetened
  • 1/2 cup vegetable oil

Crumb Cake Topping:

  • 2 tbsp. unsalted butter
  • 1/4 cup flour
  • 1/4 cup packed brown sugar
  • 1/2 tsp. cinnamon


  1. Preheat oven to 375

  2. In a large mixing bowl, stir together flour, sugar, cinnamon, all-spice, nutmeg, baking powder and salt.

  3. In another bowl, whisk together the egg, vanilla, applesauce and vegetable oil. Gradually add in the dry ingredients, stirring just until combined.

  4. Prepare Crumb Cake Topping by adding butter, flour, brown sugar and cinnamon to a separate bowl. Use a party blender or two knives in a criss-cross motion to cut the butter into the dry ingredients until a crumbly mixture forms.

  5. Grease a muffin pan and divide batter evenly into the muffin cups. Spoon about a tablespoon of the crumb cake topping onto the batter in each cup, pressing down very slightly. Bake for 15 minutes, or until toothpick inserted into center comes out clean.

Apple Spice Muffins


Apple Spice Muffins


Peach Blossom Tips:

*This medium-size cookie dough scoop is just the thing for creating evenly sized muffins and avoiding the mess sometimes associated with trying to transfer the muffin mixture to the pan. Two scoops per muffin works out perfectly. And it’s a great job for the kids if they like to help in the kitchen!


muffin scoop

*To avoid soggy muffins, immediately remove them from the pan when they are done cooking and place them on a cooling rack (if left too long in the pan, the trapped steam can ruin their texture). Use a knife to gently loosen the edges before lifting them out.

*If you make an extra batch of these scrumptious muffins and want to freeze them to have later, it’s really easy! Simply wait until they are cooled completely and then place in a freezer bag, or wrap with foil. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, you can thaw them at room temperature or place in microwave (put an unwrapped muffin on a microwave safe plate and heat on high for 30 seconds).

If you get a chance to make Apple Spice Muffins this week, please comment below and let me know what you thought! Hope you enjoy them!


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