Apple Coffee Cake Muffins

 

Apple Coffee Cake Muffins on Oh Sweet Basil

 

Hi everyone! I’m Ashley from Spoonful of Flavor here again to share a tasty morning treat. Are you ready for fall? Or are you hoping that summer sticks around a bit longer? I used to actually dread fall because it meant that winter, snow and colder weather was coming soon. Now that I live in a warmer climate, I love fall because it means slightly cooler weather and plenty of time spent outdoors. Regardless of where you live, the best thing about fall is all of the delicious fall recipes.

 

Even though the official start of the fall season won’t be here for a few more weeks, I’m diving right into the flavors of fall with these Apple Coffee Cake Muffins. Cinnamon, nutmeg, pumpkin, apple, and squash are some of my all-time favorite flavors. Especially during the most brutally hot days of summer, I’m dreaming of baking warm apple crisp, pumpkin pie and the best caramel apple spice cookies.

 

Apple Coffee Cake Muffins on Oh Sweet Basil

 

Apple coffee cake muffins are a taste of fall and the perfect way to start the day. Grab a huge glass of milk, or better yet a glass of apple cider and enjoy the sweet and tart apple flavors. Chunks of apples, crumble topping, chopped pecans and glaze combine to create a breakfast treat or afternoon snack.

 

Apple Coffee Cake Muffins on Oh Sweet Basil

 

Apple Coffee Cake Muffins on Oh Sweet Basil

 


Apple Coffee Cake Muffins on Oh Sweet Basil

 

The best part of these muffins is the streusel mixture that not only covers the top of the muffins but is swirled throughout. Add some apple chunks and the fall flavors really begin to shine. Bake a batch and enjoy the warm fall flavors!

 

Do Apples Lose Nutrition When Cooked?

Cooked apples are a good source of vitamin C.

When fruits or vegetables are cooked at high temperatures or for long periods of time, heat-sensitive nutrients such as B vitamins and folate are more likely to be destroyed.

Both raw and cooked apples are a great source of polyphenols, although the amount decreases when apples are cooked.

Does Coffee Cake Contain Coffee?

Coffee cake is  a moist, tender cake that is usually topped with some kind of streusel topping and served with coffee.

Some coffee cakes may contain coffee, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

 

Do Apple Muffins Need to be Refrigerated?

No, fruit muffins do not have to be refrigerated.

They can be stored at room temperature for 2-3 days.

For longer storage, store in the refrigerator or freezer.

 

Apple Coffee Cake Muffins

Apple Coffee Cake Muffins

Ingredients:

  • ½ cup pecans, finely chopped
  • ¼ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup peeled, chopped apple
  • 1 cup confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions:

**To prevent soggy muffins use tart apples good for baking, such as
Baldwin, Braeburn, Cortland, Fuji, Gala or Granny Smith.**

  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin-tin with paper liners.

For the Streuesel

  1. In a medium bowl, combine chopped pecans, brown sugar, and cinnamon.
  2. Mix well and set aside.

For the Muffins

  1. In a large bowl, combine flour, sugar, and salt with a whisk.
  2. Cut 8 tablespoons of butter into ½ inch cubes and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
  3. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside.
  4. Add baking powder and baking soda to remaining flour mixture and stir to combine.
  5. In a liquid measuring cup, whisk together sour cream, egg, and vanilla.
  6. Add liquids to muffin flour mixture and stir until just combined.
  7. Add 3/4 cup of streusel mixture back into flour mixture and stir until streusel is just distributed throughout batter.
  8. Gently fold apples into batter.
  9. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble.
  10. Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks.
  11. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
  12. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  13. To make the glaze, whisk the confectioners’ sugar, milk and vanilla extract together.
  14. Drizzle over muffins.

Store in a sealed container for up to 2 days.

To prevent soggy muffins use tart apples good for baking, such as
Baldwin, Braeburn, Cortland, Fuji, Gala or Granny Smith.

Nutrition Information

Yield: 12 muffins, Serving Size: 1

  • Amount Per Serving:
  • Calories: 4250 Calories
  • Total Fat: 196.6g
  • Cholesterol: 559.5mg
  • Carbohydrates: 597g
  • Fiber: 14.6g
  • Sugar: 392.8g
  • Protein: 42.8g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Apple Coffee Cake Muffins on Oh Sweet Basil
Craving more Apple Recipes?

Baked Apple Cider Donuts

Baked Apple Cider Donuts

Apple French Toast Casserole

Apple French Toast Casserole by Dessert Now Dinner Later for OhSweetBasil.com

Pear Apple Cranberry Crisp

Apple Pear Cranberry Crisp

Brown Butter Glazed Apple Pie Scones

Browned Butter Apple Pie Scones ohsweetbasil.com-7

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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46 comments on “Apple Coffee Cake Muffins”

  1. Does each muffin really have 5,000 calories?

  2. Does anyone know how many muffins result from this recipe? Where it says Yield it states, and I quote, “one recipe”. I really hate to sound like a smart guy but “REALLY”, every recipe on the planet yields, “one recipe”. I think everyone looks for whether it makes 6 muffins or 12 muffins (which is usually the average) or 18 or even 24 or somewhere in between some of these.

  3. Is the nutritional info on these muffins correct?  4,250 calories and 196.6 gm of fat?  That doesn’t seem possible!  They look delicious, but not for that amount of calories per muffin 😳

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  5. There is just one word to describe these muffins….YUMMMMTASTIC lol I was looking for an apple muffin recipe, not an applesauce muffin recipe and I came across this. This is a definite keeper! And for the other posters who seem to have a bit of a heavy hand while mixing and over do it – I learned a trick a couple years ago and I’ve had fantastic results since. Once you mix up the batter and scoop it out – THATS when you turn the oven on. Those 7 or 8 minutes or so of resting time relaxes the gluten just enough to get nice fluffy muffins!

  6. Literally the BEST muffin I’ve ever put in my mouth! I bake ALL the time, so I’ve tried a lot of recipes. I also found the directions a little confusing with all the back & forth, but they were absolutely worth the extra steps!

  7. I made a batch of these today, theywere delicious!!!

    I would at the bare minimum double the streusel (I’m a sucker for streusel!) @nd comp, etely cover the tops of these.

    I had a hard time with the steps for this recipe, they were very confusing the way they were written. It would be easier to break down the ingredient list by batter, streusel, etc. I had to reread the steps over and over again to make sure I was doing it right!

    I made this recipe in cupcake pans since I dont have muffin pans, and it made 16.

    • I found myself 4 weeks into my sentence of wearing a cast on my leg. I sat thinking what to do this weekend other than my normal busy tasks. I looked around and saw that sack of apples me and the kids went and picked a few weeks prior and it hit me PINTEREST. After some searching i found “apple coffee cake muffins” and off i went. So as i began the recipe i found i only had Lite sour cream, and wheat flour. But as it may be i decided to make it anyways. These muffins turned out fantastic and were a huge hit with the family.

  8. These smell amazing but I fear I overworked the batter trying to get them into the muffin tin because they were more sticky than most muffin batters. I hope I didn’t ruin them because they’ve been baking for 30 min already and they’re still not done! Also wish I read the comments beforehand…definitely could have made 18-24 instead of filling up only 12 muffin liners – so much spillover! At least my kitchen smells great 🙂

  9. These are delicious! I just finalized eating one and I can not wait till my kids get home from school to try them! I followed the recipe exactly and they came out perfect. Light and fluffy! On a sidenote, may I applaud you for not deleting the negative comments. I have recently started using a lot of online recipes and when they do not turn out well I’ll leave a comment stating such. Usually the bloggers delete my comment though! I’m now skeptical of recipes that only have positive comments, lol!

    • Oops! Finished eating! Not finalized, lol!

    • Do they really?! I can’t imagine doing that. It seems like as long as the person isn’t writing “I changed… and it turned out horrible” and then listing 50 things (which happens all the time) I feel like the negative comments could help someone else troubleshoot as everyone cooks and bakes differently. So glad you enjoyed these!

  10. These muffins look delightful! Over the weekend my husband went to his family home and picked dozens of apples off of their apple tree. You mentioned using Baldwin, Braeburn, Cortland, Fuji, Gala or Granny Smith apples, but I wonder if these particular apples will work just as well? What are your thoughts?

    • Hi Erin, it should be fine, but the different varieties not only bake up differently (softer, mushier etc) but they could make the muffins more wet or sour depending on their sugar and water content. I say go for it, I totally would and as long as they are great to eat on their own they should work great.

  11. I made the muffin today….so yummy! I love muffin recipes without oil… Do you think that I can use this recipe with other fruits like blueberry or without fruit at all? Do I need to add more flour or anything to replace that one cup of apple?

    • I’m so glad, June! If you use a different berry it could give off more juices requiring a touch more flour, but honestly that’s only if they are really releasing juice so I’d just sub away. If you skip the fruit all together you don’t need to add anything to replace it. 🙂

  12. therecipeslookgreatbutiamdiabeticdoyouhaveanydiabeticdessertreciepesforeme
    thankyou
    j

  13. your muffins look very good but iam diabetic
    do you have any dessert recipes for me

  14. These are in the oven as we speak. Step 6 had a bit too much going on for me and in my haste I ended up mixing the streusel into my batter. Hopefully it is still delicious.

  15. These look incredible! Very homemade, old-fashioned goodness. Right up my alley.

  16. I enjoyed making these muffins. I am very new to baking and parts of my muffins (tops and outside) turned out to be very delicious, but my centers were still very gummy and they collapsed. After reading online about this issue I learned that I over mixed my batter. Seems to be very important and will result in gummy centers. I will definitely try this again. Thanks for the recipe. My son sure didn’t seem to mind the gummy centers, he ate them up.

  17. Wish I would have read the comments before making these. They were very soggy in the middle even after another 10+ minutes of baking, while the outsides got burned.

  18. I have to be honest. I am an experienced baker and I’ve never had an issue with a muffin recipe before. These muffins were inedible. After following the instructions precisely and baking for an additional 15 minutes beyond the recommended time, they were mushy, soggy and just plain revolting.

  19. I just made these muffins and have a few helpful hints…these muffins rise ALOT so do not overfill – I did my muffins 3/4 of the way full and it was too much – I also did not use muffin liners and that was a big mistake! The recipe is really tasty – they just did not come out of the muffin tin for me – but I will be trying this recipe again using muffins liners and not filling them up as much. Great fall recipe.

  20. I’m late to the game, but I saw these and I died. And then I came back to tell you how much I love the idea of these muffins. I’m a sucker for crumb and glaze on my coffee cake–these look DIVINE! Saved and soon-to-be-made!

  21. That crumb/streusel on top is killing me! These look great Ashley!

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  24. These muffins are gorgeous! Yay for fall baking!

  25. This is right up my alley!

  26. I’m looking forward to Fall! It’s the best time of the year in FL. I’m also looking forward to trying these muffins. They look ridiculously good, Ashley!

  27. So when do I need to add the apples!?

  28. When to add the apples!?

  29. They look amazing! I love the topping…

  30. Making these muffins right now – however just noticed that in the instructions you forget to mention the apples and when to add them.

  31. Love these gorgeous muffins! They’re perfect for getting that first taste of fall flavors and who could resist that crumble topping? So amazing!

  32. Ooh, I’ll definitely be trying these, along with some of those other apple recipes. I can’t express enough my love of anything coffee. We have a total apple glut at the moment because the tree in our garden is producing them like crazy! I can’t get enough of them, luckily, but it’s always nice to have a bit of variety in the way I eat them! ;D

  33. These muffins look like a great way to use the apples we pick as a family this year. Yum!!

  34. Pingback: Apple Coffee Cake Muffins | Spoonful of FlavorSpoonful of Flavor