Here’s the story behind these Dutch Apple Pie Muffins.
They were supposed to be banana. I’d been working on a banana muffin recipe and there were a couple of really ripe bananas left that I publicly claimed for that purpose. Then we all came home from the gym that night and my husband made smoothies… before I could remind him that I needed those bananas.
So, no banana muffins for us today :( But I still wanted to play around with a muffin recipe, and I had some apples, so I thought, “Let’s make apple crisp muffins!” The whole idea was to make an applesauce muffin, throw a bunch of fresh cut apples on top then pile on the crisp topping. I wasn’t sure if it would work, considering my muffin pan was towering with batter, then apples, then topping. I put a pan underneath it when I baked them, half expecting they would all explode over the sides.
On the other hand, I also thought the weight of piling up apples and butter and brown sugar and oats, etc on top of muffin batter might not allow the muffins to rise properly and thus, cause an implosion. Maybe I should have just folded the apples into the batter…Maybe I should have not put so much of everything on top…Or, maybe I should just trust my gut and wait for the darn things to come out of the oven and then all my questions would be answered…
I gave a silent cheer inside as I removed them from the oven. Yes! They rose quite nicely. No explosions, no sink holes, but I wasn’t sure what kind of texture I would end up with after all those towering toppings. I had reduced the liquid by a bit so that it might hold up to the heavy load. The apples had time to get tender; the muffin batter was flavorful and moist with a nice open crumb. The topping was not in the oven long enough to actually get crisp, as it would have normally with apple crisp which bakes for longer. Instead, it turned out more like a crumb topping. Umm, so I can’t really call them apple crisp muffins, but they turned out really well, so a quick name change to Dutch Apple Pie Muffins and we’re good to go.
I love that the apples are all piled on the top instead of folded into the batter; it makes the muffin more pie-like because you get lots of apples in one bite. And crumb topping? Well, that’s always a good thing, even if it was supposed to be crisp topping.
So, I wasn’t planning an apple recipe today. That’s fine. It’s February, not September, but it’s been hitting single digits out there and these Dutch Apple Pie Muffins look pretty cozy to me.
We’ll do the banana thing some other day.