Dutch Apple Pie Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
• In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
• In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
• Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
• Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
• Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
• Scoop ⅓ cup of filling into each crust cup.
• Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
• Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
• Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
• Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
• Enjoy!

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Steps:

• In a small saucepan, combine the apples, sugar, water and brown sugar, Bring to a boil over medium heat. Sprinkle the flour, cook and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add vanilla. A set aside to cool. For topping, combine the brown sugar, flour and oats. Cut butter until mixture resembles coarse Crumbs, set aside. In 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 greased or paper-lined muffin Cups 3/4 full. Drop apple mixture by tablespoons into the center of each muffin. Sprinkle with toppings. Bake for 400 for 20-24 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients, drizzle over muffins. Serve warm. Yield: 12 muffins.

Steps:

• Topping-mix all together, until mixture forms crumbs.
• Batter- Whisk together egg, buttermilk, butter, and vanilla.
• Stir in sugar.
• Without mixing, add flour, baking soda, salt and apples.
• Stir just until combined.
• Do not over mix.
• Spoon into muffin cups.
• Sprinkle with the topping.
• Bake at 375 degrees F for 20 minutes or until firm to the touch.