Dutch Apple Pie Muffins

Happy Tuesday everybody!! I’m finally back from my trip to Peru. As some of you might know, I am from Lima-Peru and moved to California because of my husband. All my family lives in Peru so I try to go visit twice a year (my parents are getting older with some health issues so it’s harder for them to get on a plane like they used to). Also, my brother got married so I was very happy to attend his wedding, it was such a beautiful event! I was there for 15 days and came home to catch up with things so it took me a little bit to start baking again.

I made these muffins a month ago, I know! I’ve been so busy with stuff and I didn’t have the chance to sit down and type down the recipe. These apple muffins will remind you of a Dutch apple pie because of the crunchy topping. Are you ready for the recipe? Let’s get started!

Yields 10-12 regular size muffins


For the topping

1/2 cup light brown sugar

8 tbsp all purpose flour

1/4 cup unsalted butter, softened

1 tsp cinnamon

For the muffins

1 1/2 cup light brown sugar

2/3 cup vegetable oil

1 large egg

1 cup Greek yogurt

2 1/2 cup all purpose flour, sifted

1 tsp baking powder

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

2 cups diced apples (small chunks)


Preheat oven to 375 F.

Place muffin liners in muffin pans.  I’ve been asked where did I get the paper liners from my picture, I got them at HomeGoods.

For the topping 

1.- In a small bowl combine all topping ingredients and mix until crumbly. If it needs more butter, don’t hesitate to add a little bit more so you can get the texture we are looking for. Set aside.

For the muffins

1.- In a large bowl mix together sugar, oil, egg, vanilla and yogurt.

2.-In another large bowl, mix flour, baking powder, cinnamon, nutmeg and salt.

3.- Slowly add the dry mixture into the wet ingredients until combined. Add apples and mix slowly.

4.-Fill the muffin liners almost all the way to the top ( we want them to have a nice rise ).

5.- Sprinkle the muffins with the topping.

6.- Bake for 25-30 minutes or until a toothpick comes out clean when inserted. If you see the tops of the muffins are getting too dark, turn down the temperature to 350 F during the last 10 minutes of baking.

7.- Allow muffins to cool and then serve. These muffins are the best if you eat them the same day you bake them.