Pennsylvania Dutch Apple Cheese Muffins Recipes

DUTCH APPLE PIE MUFFINS

Steps:

• 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 greased or paper-lined muffin cups three-fourths full. Drop apple mixture by tablespoonfuls into the center of each muffin. Sprinkle with topping. , Bake at 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.

GRANDMA'S SPECIAL DUTCH APPLE CHEESE MUFFINS

Steps:

• For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease and flour 12-cup muffin tin. Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal and transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.
• Spoon batter into prepared muffin tin. Arrange apple slices on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes.
• For the glaze: While muffins are baking, heat sugar, water, butter, lemon juice and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve.

APPLE CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the first six ingredients; stir in 1 cup cheddar cheese and Parmesan cheese. In a small bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Fold in apples. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with the remaining cheddar cheese. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

APPLE AND CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400F.
• Grease muffin pans.
• COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
• BEAT egg, buttermilk, oil and apple together thoroughly.
• ADD liquid ingredients all at once to dry ingredients.
• Stir just until moistened.
• FILL greased muffin cups 3/4 full.
• SPRINKLE tops with 1/4 cup cheddar cheese if desired.
• BAKE at 400°F for 18-23 minutes or until top springs back when lightly touched.

MIMI'S PENNSYLVANIA DUTCH APPLE MUFFIN CAKE

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.

PENNSYLVANIA DUTCH APPLE CHEESE MUFFINS

Steps:

• Preheat oven to 375°; grease a 12-cup muffin pan.
• Glaze-in a small saucepan, combine sugar, water, butter, lemon juice, and cinnamon.
• Bring to a boil over medium heat.
• Decrease heat and boil gently, stirring, for 1-2 minutes or until sugar is dissolved; set aside.
• Muffins-in a food processor fitted with metal blade, combine flour, sugar, baking powder, salt, butter, and cheese.
• Pulse until mixture resembles coarse meal; transfer to a large bowl.
• In a small bowl, whisk together egg and milk until well blended.
• Add egg mixture to flour mixture and stir until just blended; gently fold in apples.
• Divide batter equally among prepared muffin cups.
• Bake for 14-17 minutes or until tops are just turning golden.
• Brush partially baked muffins with glaze.
• Return muffins to oven and bake for 9-12 minutes or until muffins are golden and a pick comes out clean.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.