Apple Pie Muffins {Easy Muffin Recipe With Leftover Pie} (2024)

FAQs

What is the secret to moist muffins? ›

Fill muffin pan cups all the way to the top, even a bit higher. Filling only 1/2 or 2/3 of the way to the top is not enough batter to produce a high-domed muffin. Start off with a very oven hot temperature, then lower it down. Doing this lifts the muffin top up quickly and creates a tall crust.

There are 670 calories in 1 muffin (170 g) of Member's Mark Apple Pie Muffin. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Here's a look at one of the most unusual laws on the books in the Badger State. In Wisconsin, it is illegal to serve apple pie in public restaurants without a slice of cheese on top. Yes, you read that right: cheese is required on top of any apple pie that is served in a public restaurant in Wisconsin.

For more on all these apples, including what they look and taste like, see our baking apple guide below. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

What can I do with too much apple pie filling? ›

A modest slice of apple pie has more than 400 calories and about 20 grams of fat (five of those come from the less-healthy saturated fats). Add some ice cream or whipped cream, and you're looking at well over 500 calories, which knocks out 25% of the average 2,000-calorie diet.

It's a calorie bargain compared with other fall pies —apple pie weighs in at around 400 calories, and pecan pie at about 500 calories per slice.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Use a steamer

Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.