Glazed Apple Coffee Cake Muffins
These Apple Coffee Cake Muffins are spiked with cinnamon, nutmeg and chunks of fresh, sweet apple. A streusel topping and simple glaze make these fall-inspired muffins a truly delicious treat!
Servings: 12
Calories: 396kcal
Ingredients
For the Streusel Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoons unsalted butter cut into small pieces
For the Apple Coffee Cake Muffins
- 2 large eggs
- 1 cup white sugar
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup sour cream (light or regular) can substitute plain Greek yogurt (nonfat or whole fat)
- 1 medium crisp-sweet apple (like Envy, Honeycrisp, Mutsu, Fuji, or Gala) peeled, cored, and chopped (1 heaping cup)
For the glaze
- ½ cup powdered sugar
- 4 to 5 teaspoons heavy cream or half-and-half or as needed to reach desired consistency
- ½ teaspoon vanilla
Instructions
Streusel Topping
- Combine all streusel ingredients in a small mixing bowl with a pastry blender or fork. When it is well mixed, work the mixture between your fingers until it begins to hold together. Set aside.
Apple Coffee Cake Muffins
- Preheat oven to 375 F degrees. Line a 12 cup muffin pan with cupcake liners.
- In large bowl beat eggs with an electric handheld or stand mixer. Add 1 cup granulated sugar and beat for a minute or two until completely combined. Pour in the oil, with the beaters running, and then add the vanilla.
- In a separate bowl, stir together flour, cinnamon, nutmeg, salt and baking soda.
- Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the sour cream (or Greek yogurt).
- Add the chopped apple and mix with the wooden spoon just until combined. Divide the batter between the cupcake liners.
- Divide streusel topping evenly over the muffin tops, pressing it down lightly on to the batter. Brush off as much of the streusel from the area between muffins for easier cleanup.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Remove from the oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from the muffin pan to cool completely on a wire rack.
Simple Powdered Sugar Glaze
- Whisk together glaze ingredients, adding as much heavy cream as needed to reach a thick but pourable consistency. Drizzle over the completely cooled muffins.
- Store muffins in an airtight container (see Notes section below).
Notes
Storage Tips
Store the completely cooled muffins on top of a layer of paper towels in an airtight container at room temperature. You can keep them on your kitchen counter or pantry. They should be fresh and delicious for up to 4 days if stored properly.
To freeze, omit the glaze and add it after they've been defrosted. To prevent freezer burn, wrap each muffin in plastic wrap and then place the wrapped muffins in a freezer safe plastic storage bag and freeze for up to two months. Thaw frozen the frozen muffins at room temperature and follow the instructions for glazing, if desired
Nutrition
Calories: 396kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 268mg | Potassium: 109mg | Fiber: 1g | Sugar: 32g | Vitamin A: 280IU | Vitamin C: 0.9mg | Calcium: 50mg | Iron: 1.5mg