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DUTCH APPLE MUFFINS



These are moist and delicious muffins bursting with apple and cinnamon flavors. What makes them so moist is the sour cream added to the mix. The crumble top (with added cinnamon) and the vanilla icing, take these muffins - over the top. Serve them for breakfast, as a snack or dessert. They're perfect!

TRUE CINNAMON, Nutmeg Powder

Ingredients For The Muffins:

1/2 cup butter (room temperature)

1/2 cup light brown sugar

1/2 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 cups All Purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp True Cinnamon

1/2 tsp Nutmeg Powder

1/4 cup milk (room temperature)

1/2 cup sour cream

2 cups peeled and chopped apples (small chop)

Crumble Topping: Blend together until crumbly-

1 tsp True Cinnamon; 3/4 cup All Purpose flour; 1/2 cup butter (grated); 1/3 cup light brown sugar; 1/3 cup granulated sugar.

Icing: Whisk together until it has the consistency for drizzling:

1/2 cup powdered sugar (sifted); 2 - 3 Tblspns heavy whipping cream;

1 tsp vanilla extract.

Directions: This recipe makes 18 regular sized muffins. Preheat oven to 350 degrees. Prepare muffin tins by spraying the tins and the muffin cup liners.

For the muffin ingredients- Cream together (until light brown and fluffy) the butter and sugars. Add the eggs and vanilla. In a separate bowl combine the flour, soda, baking powder, salt, and spices. Add the flour mixture to the egg mixture, alternating with the milk and sour cream. Mix until combined and then fold in the apples. Spoon the muffin mixture into the prepared lined tins. Top each muffin with a generous scoop of the crumble. Bake in the preheated oven for 20 minutes or until golden and set. Let cool on a rack. When cooled, drizzle each muffin with the icing.









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