Hard to believe that August is coming to an end but that means apple season is just around the corner! For this month's Muffin Monday I made Suzanne P's Dutch Apple Pie Muffins from Taste of Home.
I added about 1/2 teaspoon of cinnamon to the apple mixture. I made the filling a day ahead and popped it in the fridge and took it out about an hour before I was going to make the muffins.
I also made a few additions to the batter, in addition to the cinnamon called for I also added some nutmeg, as well as some pure vanilla extract.
My filling didn't stay put in the center of the muffin, and the topping caramelized a teeny bit, but they were still delicious.
Dutch Apple Pie Muffins
- 2 cups finely chopped peeled tart apples
- 3 tablespoons sugar
- 3 tablespoons water
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons quick-cooking oats
- 2 tablespoons cold butter
- 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup milk
- 1t pure vanilla extract
- 1/4 cup canola oil
- 1/4 cup confectioners' sugar
- 1 to 2 teaspoons milk
- In a small saucepan, combine the apples, sugar, water and brown sugar. Bring to a boil over medium heat. Sprinkle with flour and cinnamon; cook and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add vanilla. Set aside to cool.
- For topping, combine the brown sugar, flour and oats. Cut in butter until mixture resembles coarse crumbs; set aside.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, beat the egg, milk, vanilla and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Drop apple mixture by tablespoonfuls into the center of each muffin. Sprinkle with topping.
- Bake at 400° for 20-24 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins. Serve warm.
Other recipes you may enjoy:
- Dutch Apple Pie Muffins from Jolene's Recipe Journal
- Maraschino Cherry Muffins from Karen's Kitchen Stories
- Mini Peanut Butter Cup Muffins from Food Lust People Love
- Pizza Muffins from Palatable Pastime
- Small Batch Zucchini Blueberry Muffins from A Day in the Life on the Farm
- Sourdough Cinnamon Buttermilk Muffins from Zesty South Indian Kitchen
- Vegan Jackfruit Muffins from Magical Ingredients