THE BEST APPLE PIE MUFFINS EVER
I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children's lunch and the list goes on. Recipe from the cookbook "Just The Best."
Provided by Dotty2
Categories Quick Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Note:.
- cinnamon could be added to the batter ( about 1 teaspoon or less).
- Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
- Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
- In a separate bowl, sift together flour, soda and salt.
- Stir oil mixture into flour mixture alternately with buttermilk.
- Fold in apples, mixing just until combined.
- Spoon into greased muffin cups filling 3/4 full.
- Sprinkle topping over evenly.
- Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
APPLE PIE MUFFINS
These buttery fruity muffins are ideal for dessert or fancy weekend breakfast treats.
Provided by JAN BROWN
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 51.1 g, Cholesterol 41.7 mg, Fat 10.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 305.6 mg, Sugar 29.5 g
ERNA'S APPLE PIE MUFFINS
When our first daughter was born, a friend brought us a pail of these delicious muffins. It was such a thoughful gesture and perfect to snack on during that first couple days at home. Whenever I make these now I can still "taste" those first new days of motherhood. Thank you Erna!
Provided by Pamela
Categories Quick Breads
Time 35m
Yield 18-24 muffins
Number Of Ingredients 13
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.
MIMI'S PENNSYLVANIA DUTCH APPLE MUFFIN CAKE
This makes a tube pan cake so there is enough to share with all. It has apples and spice and sour cream. All the good stuff. It is good in the fall when apples are ready for picking. DID YOU KNOW: That the cheapest place to buy your spices is in a health food store by the ounce. You can get lots of ounces for what you pay in the grocery store and they are the freshest spices.
Provided by Mimi in Maine
Categories Breakfast
Time 1h10m
Yield 1 caje
Number Of Ingredients 17
Steps:
- CAKE:.
- Butter a 9" tube pan well and sprinkle with the 1/4 cup of bread crumbs on the bottom and sides; tap out excess.
- Combine first 8 ingredients and mix well.
- In a small bowl beat the eggs and add cooled melted butter, sour cream.
- Now add this to the dry mixture and mix well.
- Stir in the chopped apples.
- Pour into pan and sprinkle with crumb topping.
- Bake in a 350 degree oven for 40-45 minutes.
- Cool in pan for 20 minutes.
- Invert on rack and then invert again so that the top is on the top.
- CRUMB TOPPING:.
- Mix all four ingredients to coarse crumbs.
Nutrition Facts : Calories 3598.1, Fat 131.8, SaturatedFat 77.7, Cholesterol 707.3, Sodium 5003.7, Carbohydrate 563.1, Fiber 13.9, Sugar 316.4, Protein 53
FAVORITE DUTCH APPLE PIE
Everything about this dessert (but especially its dutch apple pie topping!) makes it the number 1 request for family gatherings. Its oat crust reminds me of a cookie, and the tart apple filling just can't be beat during harvest time. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-in. pie plate. , In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 494 calories, Fat 18g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 146mg sodium, Carbohydrate 81g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
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- In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.
- Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.
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- Make the crumb topping. Combine the flour, sugar, brown sugar, salt, oats and butter in a small mixing bowl. Work the butter into the dry ingredients with a pastry blender, a fork or your fingers until the mixture holds together in a clump if you press it together with your fingers. You should have no dry ingredients still powdery in the bowl. Cover and set aside in the refrigerator until ready to use.
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