Dutch Apple Pie Muffins for #MuffinMonday

 

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My Baby Baker had a great time helping me assemble these muffins - which were delicious and the perfect fall treat! My sister said I should have blended the apples into the batter, so you could get a little with each bite which I think is a great suggestion - but I also think having that little pile on top does make them kind of "pie like" with the "crust" underneath, followed by the fruit and crumb topping - but either way you choose to make these the flavor is really wonderful! I loved the cinnamony batter and those tender bites of apple with a buttery oat topping. It all works together wonderfully! These are perfect just a little bit warm, fresh from the oven, room temp after a day or so, or even cold from the refrigerator! 

Warm up your kitchen this fall with any of these delicious muffins! 

• Banana Nutella Muffins from A Day in the Life on the Farm
• Cranberry Orange Muffins from Karen's Kitchen Stories
• Dutch Apple Pie Muffins from Making Miracles
• Olive Oil Gingerbread Muffins from Culinary Adventures with Camilla
• Sourdough Gingerbread Muffins from Zesty South Indian Kitchen
• Sugarplum Muffins from Palatable Pastime
• Winter Crunch Grape Muffins from Food Lust People Love

Dutch Apple Pie Muffins

Makes 12-14 muffins

Ingredients

Crumb Topping:
1/4 cup all purpose flour
2 Tablespoons sugar
2 Tablespoons brown sugar
1/8 teaspoon salt
1/4 cup old fashioned rolled oats
1/4 cup butter

Muffins:
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt 
2 teaspoons apple pie spice (or cinnamon)
3/4 cup brown sugar
2 eggs
1 cup unsweetened applesauce
1/2 cup milk 
6 Tablespoons vegetable oil

Apple Topping:
1 to 1 1/2 cups peeled and finely diced apples (about 2 small apples)
1/2 teaspoon apple pie spice (or cinnamon)

Directions

1. Preheat the oven to 425 degrees. Place liners in a 12-well muffin tin (this made 14 muffins for me). Spray liners with nonstick cooking spray and set tin aside.
2. In a small bowl combine the following crumb topping ingredients: flour, sugar, brown sugar, salt, and oats. Toss gently to combine. Cut the butter into small-ish pieces, and use a pastry cutter to blend the butter into the mixture until there is no dry topping left and everything is well blended. Place the topping in the refrigerator while you make the muffin batter.
3. In a bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and apple pie spice. Whisk to combine and make a well in the center.
4. In another small / medium bowl, whisk together the: brown sugar, eggs, applesauce, milk, and vegetable oil until well blended.
5. Pour the wet ingredients into the well in the center of the dry ingredients, and whisk / stir gently to combine. 
6. Combine the finely diced apples with the cinnamon in a small bowl and stir gently to coat the apples in the seasoning.
7. Divide the batter into the prepped muffin tin (about 3/4 full - you'll need space for the apples and topping).
8. Next top each with about a heaping TBS of the diced apples, followed by a heaping TBS of the topping, arranging carefully over the apples.
9. Bake in the preheated oven 5 minutes, then reduce heat to 350 degrees and continue baking 14-17 minutes until a toothpick inserted into the center comes out clean. Cool in the tin about 10 minutes before removing to a cooling rack to complete cooling. Enjoy warm or room temp.

Recipe adapted from The Merchant Baker