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Soft Spelt Apple Pie Breakfast Muffins with Crumble

Overhead view of golden spelt apple pie muffins with cinnamon crumble on a wire rack, apple pieces visible

Spelt Apple Pie Breakfast Muffins are soft, lightly spiced muffins made with whole spelt flour, diced apples, and a cinnamon-oat crumble on top. They bake in a standard 12-cup muffin pan at 190C / 375F and come out moist, not gummy, in about 22 minutes.

Spelt flour gives the crumb a nutty flavor and a lighter texture than regular whole wheat. It has less gluten than all-purpose flour, so the batter stays soft when you fold it gently.

I dice the apples small, about 1 cm / 1/2 inch, so they cook through in the short bake time and don't leave wet pockets in the muffin. Cinnamon and nutmeg go into both the batter and the crumble, so the apple pie flavor comes through in every bite.

You can mix the batter in one bowl, prep the crumble while the oven heats, and have muffins ready before the coffee finishes brewing.

Why You'll Love This Recipe

  • Whole spelt flour adds nutty flavor and lighter crumb
  • Cinnamon-oat crumble adds crunch without extra mixing steps
  • Diced apples stay in every bite, no soggy centers
  • One bowl batter comes together in under 15 minutes
Hands folding diced apples into thick spelt muffin batter in a glass mixing bowl with a wooden spoon

Ingredient Notes

  • spelt flour: Whole spelt flour gives a nutty flavor and lighter texture than regular whole wheat. Swap in white spelt flour for a milder taste and lighter color.
  • apples: Use a firm, tart apple like Granny Smith or Honeycrisp so pieces hold their shape after baking. Avoid soft varieties like Red Delicious, they turn mushy.
  • honey: Honey keeps the muffins moist and adds a mild sweetness. Maple syrup works as a swap in the same amount.
  • butter: Melted butter adds richness to the batter. Swap in the same amount of neutral oil for a lighter version, though the crumb will be slightly less tender.
  • whole milk: Whole milk keeps the batter moist without thinning it too much. Any dairy or unsweetened plant milk works fine here.
  • rolled oats: Rolled oats give the crumble topping its texture. Quick oats work too, but the crumble will be finer.
  • eggs: Eggs bind the batter and help the muffins rise. Room temperature eggs mix in more evenly than cold ones.
A muffin broken open on a breakfast table beside a coffee mug and linen napkin, apple filling visible
Prep Time 15 mins
Cook Time 22 mins
Rest Time 5 mins
Total Time 42 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 190  C
Servings: 12
Estimated Cost: 0.60
Calories: 229
Best Season: Fall
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

These spelt apple pie breakfast muffins use whole spelt flour and diced apple for a moist crumb topped with a buttery cinnamon crumble.

Ingredients
    Muffins
  • 280 g spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 eggs (large; room temperature)
  • 180 ml whole milk
  • 80 g unsalted butter (melted and cooled)
  • 80 g honey
  • 1 tsp vanilla extract
  • 300 g apples ((about 2 medium); peeled and diced small)
    • Crumble Topping
  • 40 g spelt flour
  • 30 g rolled oats
  • 30 g light brown sugar
  • 30 g cold unsalted butter (cubed)
  • 1/2 tsp ground cinnamon
Instructions
  1. 1
    Heat the oven to 190C / 375F. Line a 12-cup muffin pan with paper liners or grease well.
  2. 2
    Make the crumble: mix the spelt flour, oats, brown sugar, and cinnamon in a small bowl. Rub in the cold butter with your fingers until it looks like coarse crumbs. Chill in the fridge while you make the batter.
  3. 3
    Whisk the spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
  4. 4
    In a separate bowl, whisk the eggs, milk, melted butter, honey, and vanilla until smooth.
  5. 5
    Pour the wet ingredients into the dry and fold gently until just combined. Stop as soon as the flour disappears, a few small lumps are fine, overmixing makes the muffins tough.
  6. 6
    Fold in the diced apples until evenly distributed.
  7. 7
    Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. 8
    Sprinkle the chilled crumble topping generously over each muffin.
  9. 9
    Bake for 20 to 22 minutes, until a toothpick inserted in a center muffin comes out clean and the tops spring back when pressed.
  10. 10
    Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 229kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 5g25%
Cholesterol 35mg12%
Sodium 230mg10%
Potassium 150mg5%
Total Carbohydrate 34g12%
Dietary Fiber 4g16%
Sugars 10g
Protein 5g10%
Vitamin A 150 IU
Vitamin C 2 mg
Calcium 90 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.15 mcg
Phosphorus 110 mg
Magnesium 25 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Dice apples small and even for consistent cooking throughout the muffin.
  • Chill crumble butter so topping stays clumpy, not melted, in the oven.
  • Don't overmix the batter, spelt flour tightens quickly and turns muffins tough.
  • Toothpick test the center muffin, apples add moisture that skews edge muffins.
Keywords: spelt apple pie muffins, spelt breakfast muffins, apple pie muffins, spelt flour recipes, make-ahead breakfast muffins

Equipment

  • 12-cup standard muffin pan (2.5-inch cups)
  • mixing bowls
  • whisk
  • paring knife
  • ice cream scoop or spoon
  • wire cooling rack

Tips

  • Dice apples into small, even pieces so they cook through during the short bake time.
  • Fold the batter just until the flour disappears, overmixing spelt flour makes muffins tough and dense.
  • Chill the crumble topping while you mix the batter so the butter stays cold and clumpy.
  • Fill muffin cups about three-quarters full to leave room for the crumble and rise.
  • Test with a toothpick in a center muffin, not just the edges, since apples add moisture.

Variations

  • Swap half the spelt flour for oat flour for a slightly denser, more rustic breakfast muffin.
  • Add 60 g chopped walnuts or pecans to the crumble for extra crunch and nutty flavor.
  • Use pears instead of apples for a softer bite and a subtler, less tart flavor.

Storage and Reheating

Store spelt apple pie breakfast muffins in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days. The crumble topping softens slightly after day one, but the muffins stay moist.

Freeze cooled muffins in a single layer, then transfer to a freezer bag once solid, for up to 2 months. Thaw at room temperature for about an hour before reheating.

Warm a muffin in the microwave for 15-20 seconds, or in the oven at 160C / 325F for 5-8 minutes wrapped loosely in foil. Either method brings back the soft crumb without drying out the apples.

Serving Suggestions

Serve spelt apple pie breakfast muffins warm with a cup of coffee or tea for a simple weekday breakfast. A small spoon of Greek yogurt or a drizzle of extra honey on the side rounds out the plate.

For a brunch spread, set the muffins next to a bowl of fresh fruit and a pitcher of orange juice. They also pack well in a lunchbox or bag for breakfast on the go.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-apple-pie-breakfast-muffins/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!