Dutch Apple Muffins
Dutch Apple Muffins are moist, fluffy, and bursting with the flavors of cinnamon, nutmeg, and fresh apples. These cinnamon streusel muffins are perfect for fall, but can be enjoyed any time of year.
Servings: 15 muffins
Calories: 266kcal
Ingredients
Dutch Crumb topping
- ½ cup all purpose flour
- ¼ cup light brown sugar packed
- 1 TBSP granulated sugar
- 1 tsp ground cinnamon
- pinch salt
- ¼ cup unsalted butter (1/2 stick) melted
Muffin batter
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter (1 stick) at room temperature
- 2 large eggs
- ½ cup plain greek yogurt (or sour cream)
- ¼ cup whole milk
- 2 tsp vanilla extract
- 1 cup apples peeled and diced
Instructions
- Crumble topping: In a small bowl, whisk together the flour, both types of sugar, cinnamon, and salt until combined.
- Then melt the butter in a small dish and pour into the flour and sugar mixture, stir to just combined. It should hold together when you squeeze it with your hands. Place the bowl of crumble in the fridge to set as you prepare the muffins.
- Prep: Preheat the oven to 400°F and line muffin cups with cupcake liners or grease with nonstick cooking spray. Set the pans aside.
- Peel and dice the apple and set it aside for later use.
- Muffin Batter: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until mixed.
- In a separate mixing bowl, beat together both of the sugars and the softened butter with a hand mixer or stand mixer until light and fluffy.
- Add in the eggs, yogurt, milk, and vanilla extract and mix again until fluffy. This should take about 3 minutes.
- Add in the flour mixture and mix together on low speed until just combined. It is okay if a few flour streaks remain.
- Using a rubber spatula, fold in the apple chunks into the muffin batter.
- Divide the batter into the muffin tins, filling each about 2/3 of the way full. Sprinkle the crumble over the top of each muffin and lightly press it into the top of the muffin to prevent it from falling off while baking.
- Bake: Bake the muffins for 15-20 minutes until a tester inserted in the middle comes out clean. Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to finish cooling. Serve warm with butter & enjoy!
Notes
Dutch Apple Muffins are good for 3-5 days if stored in an airtight container at room temperature.
Nutrition
Serving: 1muffin | Calories: 266kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 247mg | Potassium: 107mg | Fiber: 1g | Sugar: 20g | Vitamin A: 332IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 1mg