Recipe—Dutch Apple Pie Muffins (2025)

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October 4, 2012January 29, 2018 Diva di Cucina

Recipe—Dutch Apple Pie Muffins (1)

The last couple of weeks I have had some beautiful apples in my produce boxes. Not quite enough to make applesauce or an apple pie though. So I thought, why not try to whip up some apple pie muffins! This recipe calls for brown sugar rather than any white sugar giving them a rich caramel apple flavor. These are not your typical light and fluffy muffins, they are actually dense and really moist, sort of like a pound cake. A perfect treat to enjoy during chilly fall mornings with a big cup of joe. Not that we have had any mornings like that this season in California though. My Halloween decorations are up and I don’t think we have had a day under 90º. This girl is ready to break out her scarves and boots! Nonetheless, I will continue pretending like it’s fall weather when cooking in my kitchen. This weekend I am headed up to Apple Hill for our annual family pumpkin picking trip where I will be sure to get a big bag of apples. My next mission, crock-pot applesauce!

Note: This recipe makes one dozen delicious muffins.

TOPPING INGREDIENTS
1/2 c brown sugar
7 tbsp flour
1/4 c butter, softened
1 tsp cinnamon

MUFFIN INGREDIENTS
1 1/2 c brown sugar
2/3 c oil
1 egg
1 tsp vanilla
1 c sour cream
2 1/2 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 c diced apples

STEPS

  • Preheat oven to 350º.
  • Grease your muffin pan or line with paper muffin cups.
  • In a small bowl combine all topping ingredients and mix until crumbly. Set aside.
  • In a large bowl mix together sugar, oil, egg, vanilla, and sour cream.
  • In a separate bowl sift together the flour, baking powder, cinnamon, and salt.
  • Slowly stir the flour mixture into the batter until combined.
  • Add the diced apples mixing until evenly distributed.
  • Distribute the batter among the 12 muffin tins. It’s okay if they are fairly full. These do not swell up really big.
  • Generously sprinkle the muffins with the topping.
  • Bake for 30 minutes or until a toothpick comes out clean when inserted in the middle.
  • Allow muffins to cool in pan for 5–8 minutes before removing and then transfer to a cooling rack or cutting board.

Recipe—Dutch Apple Pie Muffins (2)

Published by Diva di Cucina

I'm a wife, mom, graphic designer, & blogger. I love my life, especially when in the kitchen or with my boys. I started a cooking blog in November 2011 to share my recipes with family, friends, and anyone else that may be interested.View all posts by Diva di Cucina

  1. OMG! I thought today would be a good day to turn the oven on, and I have a TON of apples, so I just made this recipe. SO. FREAKIN. GOOD. I over-did it on the apples a little, and ended up with 18 muffins instead of 12. A problem I really don’t mind having! 😉

    Reply

    1. That’s a problem you can deal with! I will admit I licked a little raw batter of my finger, I thought it tasted like caramel. Now you have a fabulous treat ready to go for breakfast this weekend. 🙂

      Reply

  2. Apparantly Warren loves these too! He saw the extra muffins as an invitation to eat them 4 at a time!

    Reply

  3. Thank you so much for sharing this recipe, I made them and they are seriously the BEST muffins I have ever had. 🙂

    Reply

    1. Aren’t they awesome!?!?! They are one of my favorite fall breakfast goodies. Thanks for letting me know. I love reading comments like yours. 🙂

      Reply

  4. Pingback: Family Theme Night—Saturday Morning

  5. Love these!

    I’ve made them several times and my boys get so excited to see them!

    Reply

    1. Awesome! Thanks for sharing! This is a recipe I feel like you can smell baking, just by looking at the picture. 😀

      Reply

  6. My son loves these!!!! Thank you for the recipe. I’ve made them successfully over 6 times now.

    Reply

    1. Awesome! I am so happy to hear that! Sounds like your kid has great taste! 😉

      Reply

  7. I LOVE these muffins…my husband & everyone that has tried them wants MORE PLEASE!!
    I know that you’re on the West Coast, but these taste quintessentially New England. Since you are published on Pinterest is it alright to use your recipe as a fair entry giving you complete credit as it’s author & creator? What apples do you recommend using?

    Reply

    1. This recipe is so good! Glad you and your husband love them too! You are absolutely welcome to use the recipe as an entry for your fair! I personally love baking with honey crisp apples. They have a higher sugar content so you get a nicer sweet flavor from them. Please come back and let me know how you do! Best of luck!

      Reply

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Recipe—Dutch Apple Pie Muffins (2025)

FAQs

What's the difference between apple pie and Dutch apple pie? ›

Dutch apple pies have a crumbly streusel topping, while classic apple pies have a top layer of regular pie crust. Learn more about these types of apple pies.

What is the secret to moist muffins? ›

By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without drying it out, which helps encourage beautiful tall muffin tops without a crumbly or cakey texture. The flavors intensify and improve as well!

What is Dutch apple topping made of? ›

Let me fill you in: dutch apple pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. It's just slightly sweeter than traditional apple pies made with a lattice crust or regular crust on top and perfect with ice cream on top.

What is the best apple to use for homemade apple pie? ›

Granny Smith apples are the best apples for making apple pie because they are super tart and very firm. Firm apples hold up well during the baking process unlike varieties such as McIntosh which kind of turn to mush. Other great varieties are: Honeycrisp, Jonathan, Jazz, Golden Delicious, Jonagold or Pink Lady.

How do you keep Dutch apple pie from getting soggy? ›

If you want the BEST Dutch Apple Pie, use real butter in the crust and topping, margarine won't have the same flavor or effect. Don't skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy crust on the bottom.

Why is my Dutch apple pie runny? ›

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

Are muffins better with oil or butter? ›

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

What not to do when making muffins? ›

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Should you let muffin batter rest? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Does Dutch Apple Pie need to be refrigerated? ›

Ideally, apple pie (or any fruit pie) should be stored in the refrigerator, either with a lid or covered tightly with plastic wrap. It will last up to 4 days in the refrigerator, but always be sure to check in on your leftovers to make sure they still look and smell good before diving in.

Do I prebake pie crust for apple pie? ›

How do you make apple pie so the bottom crust isn't soggy? You don't have to pre-bake the bottom pie crust for this pie. There's simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough.

Why is it called Dutch Apple Pie? ›

Dutch style

It was then baked in a typical Dutch oven. Once baked, the top crust (except at the edges) would be cut out from the middle, after which the apple slices were potentially put through a sieve before the pie was stirred with a wooden spoon.

What apples not to use for apple pie? ›

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

What 4 apples are best used for baking? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

What is the best thickener for apple pie? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

Does Dutch apple pie need to be refrigerated? ›

Ideally, apple pie (or any fruit pie) should be stored in the refrigerator, either with a lid or covered tightly with plastic wrap. It will last up to 4 days in the refrigerator, but always be sure to check in on your leftovers to make sure they still look and smell good before diving in.

What's the difference between apple pie and apple tart? ›

PiesTarts – If you've ever thought a tart was pie, you're forgiven because they're incredibly similar. The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

Is Dutch apple the same as apple crisp? ›

This Dutch apple crisp recipe is made without oats and is a slight twist on the traditional apple crisp. It's perfect for people who love apple pie, but don't want to deal with making a pie crust. The recipe exclusively uses brown sugar in order to give it a rich taste that reminds me of a caramel apple.

What's the difference between apple pie and apple cobbler? ›

What makes a cobbler different from a pie? The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

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