Apple Coffee Cake Muffins

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These muffins are just like classic coffee cake but in a handheld size and with the addition of diced apple.

Prep Time15

Cook Time23

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 332kcal

Author: Cassidy Reeser, MS, RD

Ingredients

For the muffins

¼ cup unsalted butter melted
¼ cup neutral oil
¾ cup sour cream full-fat
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
1 large sweet red apple diced

For the crumb topping

¼ cup light brown sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter melted
1 teaspoon cinnamon plus more for sprinkling
¼ teaspoon ground nutmeg
¼ teaspoon cardamom optional

Powdered Sugar Glaze

1 cup powdered sugar
2 tablespoons milk more as needed

Instructions

Preheat the oven to 425F. Line a 12-cup muffin tin with paper liners or grease well.
For the crumb topping: Stir together ¼ cup brown sugar, ¼ cup flour, 2 tablespoons melted butter, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cardamom. It should be mostly crumbly.
For the muffins: In a mixing bowl, whisk together ¼ cup melted butter, oil, sour cream, and granulated sugar. The sour cream may separate, but it should come back together with more stirring. Stir in the eggs and vanilla until a cohesive golden batter forms.
In a separate bowl, whisk together 1 ½ cups of the flour, baking powder, baking soda, and salt. Stir this into the wet ingredients about 1 cup at a time, until a thick batter forms.
Sprinkle the diced apple with flour, about 1 tablespoon. Fold it into the batter.
Add a heaping spoonful (about 2 tablespoons) of batter to each muffin tin. Sprinkle with a layer of cinnamon. Top with another heaping spoonful of batter, then sprinkle with the crumble.
Bake at 425F for 5 minutes, then without opening the oven door, reduce the oven temperature to 350F. Bake for another 18-20 minutes, or until the muffins are domed (it's okay if it's just a subtle dome) and pulling away from the edges of the muffin tin.
Remove from the oven and let cool on a wire cooling rack. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. It should be easy to drizzle. Add extra milk 1 tablespoon at a time, as needed. Drizzle the cooled muffins with the glaze and enjoy!

Notes

Storage: Keep coffee cake muffins at room temperature for up to 3-4 days.
Freezing: These muffins freeze very well. Let cool completely before freezing in an airtight container. Pop in the microwave to thaw quickly or thaw overnight on the counter.

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