Apple Cinnamon Coffee Cake Muffins

by Chrissy

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I know this is a little on the rare side for the LYK to be posting recipes that aren’t exactly the best for us.  So bear with me on this luscious post. The best I could do, to healthify the recipe, was to sub some wheat flour and use light sour cream, along with adding in some tasty apple goodness for more fiber and flavor. I guess there are just some things that you can’t mess with…like these Apple Cinnamon Coffee Cake Muffins.

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This past weekend, it was my turn to make a feast for church so that’s my chance to really whip up some goodies. See, if Lauren and I bake something like this, chances are we will eat them all. In one sitting. Without moving. Just waiting for the food coma to hit. And, boy does it hit hard.
This way, I get to share with all of the lovely volunteers at my church, while still getting my fill of one… or five. Just not 20 Apple Cinnamon Coffee Cake Muffins, so I am very thankful for that.
This marvelous muffin is sure to impress. Who wouldn’t be glamored by the sweet streusel middle and crispy topping. Yeah, that’s what I thought. Everyone would be.


Here’s the process:

Slice some apples, thinly. Then give them another coarse chop.
Saute with butter, sugar, and cinnamon.
After several minutes, set aside.
Mix the streusel topping ingredients.
Cut the butter in with two knives if you don’t a pastry cutter, or just your hands…but it helps to use knives first.
When the texture looks crumbly, like this, cover and set in the fridge until needed.
Start making the batter by combining the soft butter, sugar, vanilla, and sour cream. Mix in the eggs. Mix in the flour mixture (salt, flour, baking soda and baking powder). Then fold in the sauteed apples.
Spoon some of the batter into the muffin tins, lined-with paper. Add some of the streusel topping and then another later of batter, followed by a final layer of streusel topping.
Bake for 25-30 minutes, inserting a toothpick to check the doneness in the center, and they are ready to be eaten, when slightly cooled.


Apple Coffee Cake Muffins


Adapted from Martha Stewart

Makes 18 muffins

For the Muffins:

1/2 cup (1 stick) unsalted butter, room temperature

1 white whole wheat flour

3/4 cups all-purpose flour

2 tsps baking powder

1 tsp baking soda

1 cup light sour cream

1 cup white sugar

2 tsp pure vanilla extract

2 large eggs


For the Apples:

1 1/2 Tbsp, butter, unsalted

2 Tbsp sugar

½ tsp ground cinnamon

2 medium granny smith apples, peal on, cored and thinly sliced


For the Streusel Topping:

1 cup packed dark-brown sugar

1 cup all-purpose flour

1/4 tsp salt

1 tsp ground cinnamon

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces



Apples: Over high heat, melt 1 1/2 Tbsp butter. Once melted, add the apples, 2 Tbsp sugar, and 1/2 tsp cinnamon. Lower heat and stir occasionally. After about 7 minutes remove from heat and set aside.

Topping: Prepare streusel topping in a medium bowl; mix together the brown sugar, flour, salt, and cinnamon. With two knives, a pastry cutter, or your bare hands, cut in the butter until mixture resembles large coarse crumbs; refrigerate and cover until ready to use.

Muffins: In a small bowl, mix together the flour, baking powder, and baking soda. Then, using a stand mixer, mix the room temperature stick of butter, sour cream, sugar, and vanilla, until well incorporated. Beat in the eggs, separately, until mixed in well. Set the mixer on low and mix in the flour mixture, a little at a time. Fold in the sauteed apples. Line two muffin tins with paper cups (you will only need about 18-20). Fill a third of each cup with some of the batter. Spoon on some of the crumble topping. Then add more batter, leaving about 1/2 inch from the top. Pile on more streusel topping then place in the oven for 25-30 minutes, checking with a toothpick to be sure it is done.


From the Little Yellow Kitchen,


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9 Comments to “Apple Cinnamon Coffee Cake Muffins”

  1. I love muffins with a little crispy topping, it just makes for the perfect bite!

  2. These are fantastic! The crumbly topping is my favorite!!

  3. Chrissy

    I know! I always pick the one with the most topping. :)

  4. Chrissy

    Definitely! There is a reason why muffin top pans were created. The top is the BEST! But the great thing about these muffins is that you get the topping in the middle too!

  5. apple and coffee cake is one of my all time most favorite flavor combinations! These look delicious – beautiful photos!

  6. these look wonderful! i’m a sucker for coffee cake, especially when it comes in mini form. can’t wait to try these.

  7. Chrissy

    Thanks, Shannon! Yea… mini form=damage control. It’s essential to keep these types of treats on the small (er) side. :)

  8. I have some apples that have been around for a while. I will use them in this recipe this weekend and enjoy eating them that way. Thanks for this great looking recipe! It will make the house smell good while baking too.

  9. These look delicious and at least they are full of apples for a health kick:-)