Mini Apple Pie Muffins Recipe

If you’re like me and love all things apple and cozy, you’re gonna adore this Mini Apple Pie Muffins Recipe. These little treats pack all the warmth of a classic apple pie but in a perfectly portable, bite-sized muffin form. They’re crisp, flaky, and bursting with cinnamon-spiced apples — basically everything a fall dessert dreams of being. Trust me, once you make these, you’ll want to keep a batch in your freezer for whenever that sweet tooth hits.

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Ingredients & Why They Work

The secret to nailing this Mini Apple Pie Muffins Recipe is understanding how each ingredient plays its part. From the flaky crust to the juicy, spiced filling, every element is chosen for classic flavor and easy prep — plus, I’ll give you some tips so you pick the best ingredients for your pantry.

• All-purpose flour: The backbone of the crust, providing structure and tenderness. I always sift it lightly for a smoother dough.
• Fresh rosemary (optional): A surprising twist I add sometimes for an earthy note in the crust—feel free to skip it if you want pure apple pie vibes.
• Sugar (white and brown): White sugar sweetens evenly, while brown sugar adds depth with its molasses undertones—perfect for that warm, autumnal flavor.
• Salt: Enhances the overall flavor and balances the sweetness, never underestimate a pinch of salt!
• Unsalted butter (cold and cubed): The key to flaky crusts. I always use cold butter straight from the fridge to get those perfect pockets of flakiness.
• Ice water: Helps bring the dough together without warming the butter, essential for that tender, flaky crust.
• Apples (peeled and diced): Choose crisp, slightly tart apples like Granny Smith or Honeycrisp—firm apples hold up best in filling and add a lovely tang.
• Cinnamon: Classic spice that brings warmth and pairs beautifully with apples.
• Flour (for filling): Helps thicken the apple juices so your filling isn’t runny—don’t skip this or your pies might get soggy!
• Egg wash (egg + water): Gives the crust a golden, shiny finish. I’ve learned that brushing it on just before baking makes all the difference.
• Sanding sugar (optional): Adds sparkle and crunch on top — totally optional but a fun extra touch.

Make It Your Way

One of the best things about this Mini Apple Pie Muffins Recipe is how easy it is to tweak. I love experimenting with the filling — sometimes adding a dash of nutmeg or swapping apples for pears. I also often mix in a sprinkle of chopped nuts for crunch. Don’t be shy to make these your own!

• Variation: Adding a pinch of ground ginger to the filling adds a hint of warmth and zing—I stumbled on this combo after trying to mimic my grandma’s ginger apple pie.
• Dietary swaps: For a gluten-free version, I’ve swapped the all-purpose flour for a blend that works in pie crusts; it turns out great but you’ll want to handle the dough gently since gluten provides stretch.
• Make it vegan: Use coconut oil instead of butter and a flax egg in place of the egg wash—while the texture differs slightly, the flavors still shine.

Step-by-Step: How I Make Mini Apple Pie Muffins Recipe

Step 1: Whip up the Crust Dough

This step sets the stage. Toss the flour, rosemary if using, sugar, and salt into a food processor and pulse a few times just to combine. Then add your cold, cubed butter and pulse until the mixture looks like wet sand. The cold butter bits create lovely pockets of flakiness once baked. Slowly stream in the ice water, a tablespoon at a time, pulsing until the dough barely holds together—don’t overdo it or you’ll lose that flaky texture. Wrap the dough tightly in plastic and pop it in the fridge for 30 minutes. This chill time really helps the butter firm back up, so your crust bakes perfectly.

Step 2: Roll and Cut the Dough

Dust your work surface lightly with flour and roll the dough out to about 1/4-inch thickness. Grab a 4-inch cookie cutter or a glass and cut out as many circles as you can. You’ll want 12 total, so don’t worry if you have to re-roll your scraps a couple of times — I find those scraps usually get a bit tougher from extra handling, so use them minimally for decoration or the tops. Press each circle into the muffin tin cups, pressing lightly up the sides to create your mini pie shells.

Step 3: Prepare the Filling and Assemble

Preheat your oven to 425°F. In a big bowl, combine diced apples with white and brown sugars, cinnamon, and flour, stirring gently to coat the apples evenly. The flour thickens the filling juices and keeps your mini pies from getting soggy—a little trick I learned after some trial and error. Spoon the filling into each crust-lined muffin cup, filling almost to the top but not overstuffing. Then, get creative! Weave lattice strips, or cut fun shapes from the leftover dough and decorate the tops. Brush the tops with egg wash for that golden glow, then sprinkle sanding sugar if you want a sparkle finish.

Step 4: Bake and Cool

Pop them in the oven and bake for 16 to 18 minutes until golden brown and bubbling. I always watch closely during the last 5 minutes because sugar on the crust can brown quickly. Once done, remove from oven and let the pies cool completely in the tin — cooling helps the filling set up so they don’t fall apart when you take them out. When cooled, run a sharp knife gently around the edges to release each mini pie, then enjoy!

How to Serve Mini Apple Pie Muffins Recipe

Garnishes

I like to keep it simple with a dusting of powdered sugar or a little scoop of vanilla ice cream melting on top—because honestly, who can say no to warm apple pie and creamy vanilla? If I’m feeling fancy, a drizzle of caramel sauce takes these minis from “delicious” to “oh wow.”

Side Dishes

For a cozy brunch spread, I pair these with hot coffee or spiced chai. They also shine alongside a bowl of creamy yogurt or whipped cream for a delightful dessert plate.

Creative Ways to Present

Once I made these for a fall-themed party and served them in a rustic wooden box lined with a gingham cloth, adding mini cinnamon sticks around for a little sensory bonus—everyone loved the presentation! You can also place each muffin in a mini cupcake liner to make cleanup easy and presentation neat.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container at room temperature for up to two days; after that, the crust can get a bit soft. For longer storage, refrigeration works but I always warm them up shortly before serving to bring back that fresh-baked feel.

Freezing

These mini apple pies freeze beautifully! Once baked and cooled, I freeze them on a tray first and then transfer them to a zip-top bag. This way, they stay fresh for up to 3 months. When I want one, I just heat it in the oven from frozen for about 10-12 minutes.

Reheating

Reheating in a 350°F oven for 10 minutes is my go-to method. It warms the filling perfectly and crisps back up the crust — microwave reheats don’t do these justice, so I avoid that if I can.

FAQs

Final Thoughts

These Mini Apple Pie Muffins have become my go-to comfort dessert when I want that classic apple pie feeling in a cute, easy-to-eat package. Baking them reminds me of cozy afternoons spent with my family and the smell of cinnamon warming the whole house — it’s just such a happy vibe. If you’re craving something sweet, not too fussy, and endlessly satisfying, I really hope you try this recipe soon. I’m pretty sure you’ll fall in love, just like I did.

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