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Apple Coffee Cake Muffins

Irresistibly Fluffy Apple Coffee Cake Muffins You’ll Crave

Delight in the cozy flavors of these Apple Coffee Cake Muffins, perfect for autumn baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Whimsical Brunch Creations
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour or whole wheat flour
  • 1 cup Light Brown Sugar or granulated sugar
  • 1 tablespoon Cinnamon increase for bolder flavor
  • 1 teaspoon Salt essential for flavor balance
  • 1/2 cup Unsalted Butter or margarine
  • 2 Large Eggs or flax egg for vegan
  • 1/2 cup White Sugar or coconut sugar
  • 1/4 cup Vegetable or Canola Oil or melted coconut oil
  • 1 teaspoon Vanilla Extract preferably pure
  • 1 cup Sour Cream or plain Greek yogurt
  • 1 Crisp-Sweet Apple (e.g., Envy, Honeycrisp, Fuji) avoid tart varieties
For the Streusel Topping
  • 1 cup All-Purpose Flour or whole wheat flour
  • 1/2 cup Light Brown Sugar or granulated sugar
  • 1 teaspoon Cinnamon adjust to preference
  • 1/4 teaspoon Salt enhances sweetness
  • 1/2 cup Unsalted Butter or margarine
For the Glaze
  • 1 cup Powdered Sugar sugar substitute for fewer calories
  • 2-3 tablespoons Heavy Cream or Half-and-Half or almond milk

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
  2. Prepare the streusel topping by mixing together flour, brown sugar, cinnamon, salt, and butter until crumbly; set aside.
  3. Beat eggs and sugar in a mixing bowl until blended; then add in the oil and vanilla, mixing until combined.
  4. Combine the dry ingredients in a separate bowl: flour, cinnamon, nutmeg, salt, and baking soda. Stir well.
  5. Mix the dry ingredients into the wet mixture gradually, alternating with sour cream, until just combined.
  6. Fold in the chopped apples gently.
  7. Distribute the batter into the lined muffin cups, filling each one about two-thirds full. Top with streusel.
  8. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted comes out clean.
  9. Cool the muffins for 10-15 minutes before transferring to a wire rack.
  10. Prepare the glaze by whisking together powdered sugar with heavy cream until smooth. Drizzle over muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store muffins at room temperature for up to 4 days or freeze for longer storage. Experiment with nuts or different fruits for variety.

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