To make the Dutch Crumble: 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.
Preheat the oven to 400°F and line muffin cups with cupcake liners or grease with nonstick cooking spray. Set the pans aside.
Next, peel and dice the apple and set it aside for later use.
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.
Next, add in the eggs, yogurt, milk, and vanilla extract and mix again until fluffy. This should take about 3minutes.
Proceed to 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 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!
Dutch Apple Muffins make a tasty breakfast surprise for your family! These apple cinnamon muffins are so easy to make and come together in just 30 minutes.