Jefferson County Recipe of the Day: Dutch Apple Pie Muffins

Dutch Apple Pie Muffins – Great for brunch!

Dutch Apple Pie Muffins


2 cups finely chopped peeled tart apples
3 tablespoons sugar
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter
1 teaspoon lemon juice
1 teaspoon vanilla extract

3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons cold butter

1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
3/4 cup 2% milk
1/4 cup canola oil

1/4 cup confectioners’ sugar
1 to 2 teaspoons 2% milk


~Preheat oven at 400°.

~In a small saucepan, combine the apples, sugar, water, and brown sugar. Bring to a boil over medium heat. Sprinkle with flour; cook and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add vanilla. Set aside to cool.

~For topping, combine the brown sugar, flour and oats. Cut in butter until mixture resembles coarse crumbs; set aside.

~In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

~In another bowl, beat the egg, milk, and oil. Stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Drop apple mixture by tablespoonfuls into the center of each muffin. Sprinkle with topping.

~Bake for 20-24 minutes. Cool for 5 minutes before removing from pan to a wire rack.

`Combine glaze ingredients; drizzle over muffins. Serve warm.

~Makes one dozen.

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