Apple Coffee Cake Muffins

Apple Coffee Cake Muffins

Guys. It actually rained in Austin this week and we got the teeniest glimpse of Fall. I mean, the temps are still high, but I could at least sit inside with my cup of coffee with the gloomy weather outside and pretend it was Fall - magic.

With Fall comes alllllll the fall flavors and especially this time of year, with school starting, I love to use apples and cinnamon. It just seems so festive and so Fall. We are huge coffee cake fans, so I did a little twist on one of our favorites by adding chopped apples and making them in muffin form. 

What I love about this recipe is that it's full of all the Fall flavors we love and adore, are easy to make and bonus, you can make these the night before and then pop them in the oven in the morning. So no need to wake up incredibly early to get these made! They are also great for on-the-go breakfasts. My boys have started making requests for these ever since I made them for the first time, so they are a big hit! Scroll down for all the juicy recipe deets.

Apple Coffee Cake Muffins w/ Streusel & Icing

INGREDIENTS:

For the Streusel

  • 1 1/2 Cups Flour
  • 1/2 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Cinnamon
  • 1/2 Cup Unsalted Butter

For the Cake

  • 1/4 Cup Unsalted Butter
  • 1 Cup Sugar minus 2 tablespoons
  • 1/4 Cup Vegetable Oil
  • 2 Eggs large, whisked
  • 3/4 teaspoons Vanilla Extract
  • 2 Cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 Cup Buttermilk
  • 2 Cups Apples peeled and chopped

For the Icing

  • 1 Cup Powdered Sugar
  • 1 Teaspoon Vanilla
  • 3-4 Tablespoons Heavy Cream or milk

DIRECTIONS: 

For the Streusel

  1. In a large bowl, stir together the flour, sugars, salt and cinnamon.
  2. Melt the butter and allow to cool slightly so it's still melted but not hot.
  3. Stir the butter into the dry ingredients and do not break up clumps unless they are really large. Set aside.

For the Muffins

  1. Heat the oven to 350°F and line a muffin tin with liners.
  2. In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
  3. Crack in your eggs and add the vanilla extract and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
  4. Make a well in the center of the batter, add about 1 cup of the streusel and 1 cups of apples and cover it back up with batter.
  5. Sprinkle about 1 1/2 cups more streusel on top along with the remaining apple, and using a rubber spatula, gently fold it all in.
  6. Using a cookie scoop, add the batter evenly into each paper liner and sprinkle generously with streusel.
  7. Bake 15-20 minutes, or until a toothpick in the center comes out clean.
  8. Allow to cool slightly then drizzle with the icing and serve warm

Icing

  1. In a bowl, whisk together the powdered sugar, vanilla and heavy cream until a steady ribbon of drizzle comes off the whisk. 

 

*recipe from Oh Sweet Basil

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