Name: Mini Apple Pie Muffins Recipe
Prep time: 1 h 15 min
Cook time: 18 min
Total time: 1 h 33 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, plus more for rolling out dough; 1 1/2 Tablespoons minced fresh rosemary (optional); 1 1/2 Tablespoons white sugar; 3/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, cold and cubed; 5 to 6 Tablespoons ice water; 4 medium apples, peeled and diced small (about 3 cups); 1/4 cup white sugar; 1/4 cup packed light brown sugar; 1 teaspoon ground cinnamon; 2 Tablespoons all-purpose flour; 1 large egg, whisked with 1 Tablespoon water; Sanding sugar (optional)

Jump to Recipe· 4.5 from 56 reviews

If you’ve ever swooned over apple pie but thought it’d be too much fuss to make, you’re going to love this Mini Apple Pie Muffins Recipe. These little beauties are like having your favorite classic dessert in perfect handheld bites—easy to make, super cute, and packed with cozy apple-cinnamon goodness. Whether you’re baking for a brunch, snack time, or just because you deserve a tasty treat, I promise this recipe is fan-freaking-tastic and foolproof!

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Why This Recipe Works

Mini Size, Maximum Flavor: These muffin-sized pies pack all the cozy apple pie vibes in a perfectly portioned bite.
Buttery, Flaky Crust: The homemade crust with cold butter gives these muffins a wonderful texture that’s tender yet crisp.
Simple, Fresh Ingredients: With just a handful of pantry staples and fresh apples, you get a wholesome, homemade taste.
Easy Assembly: Using a muffin tin and cookie cutter keeps the process straightforward and fun, even if you’re not a pie pro.

Mini Apple Pie Muffins, apple pie muffins, easy apple muffins, handheld apple desserts, cinnamon apple muffins - The image shows a grey metal muffin tray filled with twelve mini lattice pies. Each pie has a golden-brown crust with crisscrossed dough strips on top, sprinkled with coarse sugar that sparkles. The lattice crusts are uneven in thickness but all have a soft, flaky texture with slightly browned edges. Inside, the filling is dark, peeking through the lattice gaps. The pies look freshly baked and are still in the muffin tray on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Mini Apple Pie Muffins Recipe lies in the balance of a homemade flaky crust paired with a sweet, spiced apple filling. Each ingredient plays a vital role, and I’ll share my tips on picking the best ones to boost your chances of pie perfection.

Mini Apple Pie Muffins, apple pie muffins, easy apple muffins, handheld apple desserts, cinnamon apple muffins - Flat lay of all-purpose flour in a small white ceramic bowl, minced fresh rosemary sprigs, white sugar in a small white bowl, fine salt in a small white bowl, cold unsalted butter cut into cubes, ice water in a small white bowl, peeled and diced small fresh apples, light brown sugar in a small white bowl, ground cinnamon in a small white bowl, large whole uncracked egg with clean shell, sanding sugar crystals in a small white bowl, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for your pastry dough; the right flour ensures flakiness without toughness.
Fresh rosemary (optional): A little herbaceous twist that wakes up the crust flavor if you’re feeling adventurous.
White sugar: Adds a subtle sweetness to the crust and balances the apple filling.
Salt: Enhances flavors and helps your dough’s taste pop—don’t skip it!
Unsalted butter: Cold and cubed butter is the secret to those buttery layers in your crust.
Ice water: Just enough to bring the dough together without making it sticky or tough.
Apples: Use crisp, tart varieties like Granny Smith for a balanced filling that stands up to baking.
Brown and white sugars: The combo gives depth to the filling’s sweetness and caramel notes.
Cinnamon: The classic spice that warms the apple filling beautifully.
All-purpose flour (for filling): Helps thicken the filling so it’s luscious and not soggy.
Egg mixed with water (egg wash): Creates a golden, shiny top on your mini pies for that bakery look.
Sanding sugar (optional): Adds sparkle and a slight crunch on top if you want to glam up these muffins.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to make this Mini Apple Pie Muffins Recipe my own depending on the season or what’s in my pantry. You can easily swap spices or get creative with your apples to add a personalized touch that suits your mood.

Spice it Up: Once, I added a pinch of nutmeg and a hint of ginger to the filling, and it instantly made the muffins feel more autumnal and cozy.
Different Apples: Try using Fuji or Honeycrisp apples if you want a sweeter pie, or even a mix of tart and sweet apples for more depth.
Dietary Swap: You can easily make this gluten-free by using a GF all-purpose blend; just be mindful to adjust the moisture slightly to get the dough to behave.
Add Nuts: Chopped walnuts or pecans sprinkled on top before baking add a lovely crunch I’m obsessed with.

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

Step 1: Make That Perfect Flaky Crust

First things first, let’s whip up the crust. I find a food processor is the easiest way to get the butter cut into the flour quickly without warming it up. You want the mixture to look like wet sand. A hot tip—don’t over-pulse! Overworking warms the butter and toughens the dough. Slowly add ice water, just enough for the dough to cling together when you press it. Wrap it in plastic and chill—that 30-minute break is essential for a tender, flaky crust that holds its shape in those muffin cups.

Step 2: Roll & Cut Your Dough

Lightly flour your surface and roll out the dough to a 1/4-inch thickness. Use a 4-inch cookie cutter or anything circular like a glass to cut out 12 rounds. Don’t worry if you need to reroll the scraps—just be gentle as over-rolling can toughen your crust. Press each circle firmly into the muffin tin cups, making sure to line the edges well for that neat pie shape.

Step 3: Mix & Fill Your Apple Goodness

In a big bowl, toss together your peeled and diced apples with white sugar, brown sugar, cinnamon, and flour. That flour is your thickening hero—without it, the filling might get watery as the apples bake. Divide this delicious mixture evenly between your crust-lined muffin cups, and it’s starting to look like tiny pies already!

Step 4: Top It Off & Bake

Now comes the fun part: topping your mini pies with a lattice or decorative cutouts from the dough scraps. I’m always impressed at how fancy this step makes the muffins look, but it’s surprisingly simple! Brush them with the egg wash for that gorgeous golden crust and sprinkle sanding sugar if you want a sparkle that catches the eye. Bake at 425°F for 16 to 18 minutes until they’re beautifully golden. Then let them cool completely before you try to free them from the tin—this cooling step helps them hold together.

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Pro Tips for Making Mini Apple Pie Muffins Recipe

Cold Butter Matters: Always start with cold butter and work quickly—the little pockets of butter bake into flakiness.
Don’t Skip Chilling: Chilling the dough gives it time to rest, preventing shrinkage and keeping your crust tender.
Cut Apples Uniformly: Dice your apples small and evenly so every bite has a consistent texture and cooks perfectly.
Cool Before Removing: Let the pies cool completely in the pan to allow the filling to set, making removal much easier without breakage.

How to Serve Mini Apple Pie Muffins Recipe

Mini Apple Pie Muffins, apple pie muffins, easy apple muffins, handheld apple desserts, cinnamon apple muffins - A close-up of a small round pie held by a woman's hand with a golden-brown crust woven into a lattice pattern on top. The crust is sprinkled with coarse sugar crystals that catch the light, giving a crunchy texture look. Under the lattice, dark fruit filling peeks through the gaps. The pie rests above a white marbled surface with more similar pies blurred in the background, showing their even layer of golden crust and sugar topping. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love keeping it simple with these; a light dusting of powdered sugar or a dollop of whipped cream takes them to the next level. For a little extra indulgence, a drizzle of caramel sauce over the warm mini pies is irresistible. Sometimes, I even sprinkle a pinch of chopped toasted nuts on top for extra texture and flavor.

Side Dishes

Because these are already perfectly portioned desserts, I like pairing them with a scoop of vanilla ice cream or a cup of hot chai tea for cozy vibes. If it’s a brunch setting, a side of crispy bacon or a simple green salad balances out the sweetness nicely.

Creative Ways to Present

I once arranged a batch on a rustic wooden board surrounded by cinnamon sticks and fresh apple slices during a fall gathering — it was not only stunning but also sparked plenty of conversations. Wrapped individually in parchment or colorful napkins, they make charming party favors too. Mini pie muffins fit beautifully into picnic baskets or lunchboxes for a surprise sweet bite!

Make Ahead and Storage

Storing Leftovers

I store any leftover mini apple pies in an airtight container at room temperature if I plan to eat them the next day. They stay surprisingly fresh and keep that wonderful flaky crust without going soggy. If you want to keep them a bit longer, the fridge is your friend, but bring them back to room temp before serving for the best taste.

Freezing

Freezing these little pies works like a charm. After baking and completely cooling, I wrap each muffin tightly in plastic wrap then pop them in a freezer-safe bag. When you’re ready to enjoy, just thaw at room temperature or warm them in a 350°F oven for about 10 minutes to bring back that fresh-baked magic.

Reheating

Whenever I reheat these mini pies, I skip the microwave and opt for the oven or toaster oven to keep the crust crisp. Around 10 minutes at 350°F usually does the trick, warming the filling nicely without turning the crust into a soggy mess.

FAQs

Can I use store-bought pie crust for the Mini Apple Pie Muffins Recipe?

Absolutely! Using store-bought pie crust is a time-saver and still yields delicious results. Just roll it out to about 1/4-inch thickness and cut the circles as you would with homemade crust. Keep in mind, homemade crust has a richer texture and flavor, but store-bought is a great shortcut.
Which apples work best for this recipe?

My go-to is Granny Smith apples because of their tartness and firm texture, which holds up well to baking. But don’t be afraid to mix in sweeter varieties like Honeycrisp or Fuji for a balanced flavor and a bit more juice.
How do I prevent the crust from getting soggy?

Using a thickener like flour in the filling helps soak up excess moisture. Also, be sure to chill the dough before baking and don’t overload the filling. Cooling the pies completely before removing them from the pan helps keep everything intact as well.
Can I make these mini pies ahead of time?

Yes! You can assemble them a day ahead and store them covered in the fridge. Just add the egg wash and topping right before baking to keep the crust looking fresh and golden.

Final Thoughts

I have to say, this Mini Apple Pie Muffins Recipe quickly became a favorite in my kitchen—not just because they’re adorable but because they bring that warm, nostalgic apple pie flavor without all the mess and fuss. Making them with friends or family is a fun little project too, especially when you get to decorate your pies with lattices and cutouts. I really hope you’ll give these a try soon and enjoy every bite as much as I do. Trust me, these mini pies are the kind of recipe you’ll want in your back pocket for year-round comfort food moments.