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The most flavorful, soft muffin loaded with sweetened apples and streusel crumble. This Apple Coffee Cake Muffins recipe screams fall breakfast!
I used to actually dread fall because it meant that winter, snow and colder weather was coming soon. But now I love fall because it means slightly cooler weather and plenty of time spent outdoors.
Plus sweater weather. I love sweater weather.
Regardless of where you live, the best thing about fall is all of the delicious fall recipes.
Fall Spices and Flavors
Even though the official start of the fall season won’t be here for a few more weeks, Iโm diving right into the flavors of fall with these Apple Coffee Cake Muffins. Cinnamon, nutmeg, pumpkin, apple, and squash are some of my all-time favorite flavors. Especially during the most brutally hot days of summer, Iโm dreaming of baking warm apple crisp, pumpkin pie and the best caramel apple spice cookies.
Apple coffee cake muffins are a taste of fall and the perfect way to start the day. Grab a huge glass of milk, or better yet, a glass of apple cider and enjoy the sweet and tart apple flavors. Chunks of apples, crumble topping, and glaze combine to create a breakfast treat or afternoon snack.
The best part of these muffins is the streusel mixture that not only covers the top of the muffins but is swirled throughout. Add some apple chunks and the fall flavors really begin to shine. Bake a batch and enjoy the warm fall flavors, especially if you’ve got kids heading out the door to school.
I’ve been busting out a batch here and there then popping half into the freezer so that the girls can grab a fresh and filling breakfast before heading out the door.
Does Coffee Cake Contain Coffee?
Coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served with coffee.
Some coffee cakes may contain coffee, but the name comes from the fact that it is served with coffee, not because it has coffee in it.
Do Apple Muffins Need to be Refrigerated?
No, fruit muffins do not have to be refrigerated. They can be stored at room temperature in a closed container for 2-3 days. For longer storage, store in the refrigerator or freezer.
Can I Freeze Muffins?
You know I freeze muffins ALL THE TIME! It’s so easy for school breakfasts! The kids pull one out and pop it in the microwave and I’ve done nothing yet still managed to feed them hot breakfast.
Apple Coffee Cake Muffins
Apple Coffee Cake Muffins
Ingredients
For the Streusel
- 1 1/2 Cups Flour
- 1/2 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1/2 teaspoon Kosher Salt
- 1 Tablespoon Cinnamon
- 1/2 Cup Unsalted Butter , (1 stick= 1/2 cup)
For the Cake
- 1/4 Cup Unsalted Butter
- 1 Cup Sugar, minus 2 tablespoons
- 1/4 Cup Vegetable Oil
- 2 Large Eggs, 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, (milk is ok)
Instructions
For the Streusel
- In a large bowl, stir together the flour, sugars, salt and cinnamon.1 1/2 Cups Flour, 1/2 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Kosher Salt, 1 Tablespoon Cinnamon
- Melt the butter and allow to cool just slightly so it's still melted but not hot.1/2 Cup Unsalted Butter
- Stir the butter into the dry ingredients and do not break up clumps unless they are huge. Set aside.
For the Muffins
- Heat the oven to 350 degrees and line 3 muffin tins with paper liners. See note on muffin tips for why we use three pans.
- In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.1/4 Cup Unsalted Butter, 1 Cup Sugar, 1/4 Cup Vegetable Oil
- 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.2 Large Eggs, 3/4 teaspoons Vanilla Extract, 2 Cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Salt, 1/2 Cup Buttermilk
- 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.2 Cups Apples
- 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.
- Using a cookie scoop, add the batter evenly into each paper liner and sprinkle generously with streusel.
- Bake 15-20 minutes, or until a toothpick in the center comes out clean.
- Allow to cool slightly then drizzle with the icing and serve warm. (see note)
Icing
- In a bowl, whisk together the powdered sugar, vanilla and heavy cream until a steady ribbon of drizzle comes off the whisk. Set aside.1 Cup Powdered Sugar, 1 teaspoon Vanilla, 3-4 Tablespoons Heavy Cream
Recipe Notes
Muffin Linersย
Tulip muffin liners help to get a taller muffin dome.Muffin Spacing
It is best when making muffins to place a liner in every other well for the best air circulation, but it’s ok if you need to get it done and fill each well.ยMake Ahead
This cake is awesome to make ahead! Even two days prior to your event is fine if you cover it well.ยNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent muffins, would use a little less sugar next time. Made 10 large muffins
Thanks for another great recipe, also read the comment on turning into coffee cake and I had the same thought.
Thank you so much Ann Marie! I absolutely love the coffee cake idea too!
Hi! Could this recipe be adapted for a coffee cake in a pan rather than muffins? If so, do you think itโd be a 9×9? Maybe 30 minutes?
Hi Allison! Yes, absolutely! I’d go 8×8 or 9×9 and about 30-35 minutes. Enjoy!
You add 2 1/2 cups of streusel to the muffin batter? Am I reading that wrong? I am scared to try your recipe because it seems as if you had a lot of trouble getting it posted right. In theory it seems good but I’m not sure.
Hi Joann! Yes, you mix some of the streusel into the batter. It gives the muffins a little texture and is so yummy to bite into a little pocket of streusel! Then you sprinkle the rest of the streusel on top of the muffins before baking.
I am a new baker (trying to learn from my mother and try out new recipes to get practice) I was a little confused by this recipe? I followed the directions exactly! It says up too 50 minutes baking time? But then In the body of the recipe it said 15-20 minute baking time? I set my oven to 350 per the instructions and left muffins in the oven for 20 mins and when I took them out tested with toothpick and they were not done? My mother was not home to assist lol. I thought I would try to impress her. Iโm not knocking your recipe one bit! Iโm just looking for feedback as a new baker! Iโm 100% sure itโs bakers error! Just looking to personally improve thatโs all ๐ still giving you 5 stars because I know u can bail this one going forward ๐
Hi Emily! I’m so happy you are trying to get into the baking world! It’s so fun! And delicious! You are totally right. The baking time should 15-20 minutes. I have updated the cooking time in the beginning of the recipe. If your muffins weren’t quite done after 20 minutes, they probably just needed a few minutes more. Every oven bakes a little differently.
I was wondering if these would work in large muffin tins as opposed to regular sized? Maybe the time would just have to be increased some? Thanks in advance!
Hi Jacqlyn! Yes, these work great as large muffins! I would start checking them at 25 minutes.
These muffins are sooooo good. I love the way you make the streusel. Thatโs a game changer, for me. I will definitely make these muffins again. The recipe made 20 muffins so Iโll have some to enjoy, some to share, and some to freeze. My biggest issue with the recipe is it says it takes 15 minutes to prepare. I wish that were true. Iโve got to remember to double or triple the prep time. If you have any suggestions on how to get recipes made quicker, Iโd appreciate it. ๐
I’m so glad you enjoyed these muffins! We sure love them too! The prep time doesn’t include the peeling and chopping the apples technically. I know that can take some time. The apple peeler we have in our shop is a game changer for that! https://amzn.to/2konC4V
Not the same recipe that I pinned and printed a few years ago. I started making it and said “wait a minute, where are the pecans?” and the methodology is totally different too. It is very disappointing, and I am glad that I printed it so that I have the original.
Hi Carol,
I also came to make this recipe that Iโve had saved for years as itโs my sons favorite and was sad to see it updated without the pecans, and not to mention made completely different. Any way you can share with me your printed version? Thanks!
I am so frustrated. I set aside time on my Saturday to make these and the recipe is impossible to follow. You tell us to add lemon zest but itโs not in the ingredient list so I have no idea how much to include. Then later you say to add โextractsโ but the recipe only calls for vanilla. Itโs completely unclear how many muffin tins I need to prepare. The recipe says three, but it also says it serves 24. It repeatedly refers to a cakeโฆbut these are muffins?
Hi, I’m sorry for the frustration Caitlin. I hate when recipes get me all confused. I see that lemon zest is in there, this is an adapted recipe from a cake that we will share in the spring so I just forgot to remove it. The muffin tins has a note in our notes section as to why we use three pans, did you see that? It’s about spacing that allows for more air circulation thus giving a taller, more domed muffin appearance. It’s ok if you just use 2 pans though. Sadly I don’t see where cake is mentioned but if you tell me I can say muffins instead. ๐ I probably just got “coffee cake” stuck in my head. ๐ I also don’t see extracts, let me know where that is and I’ll correct it, but almond and vanilla can be used if you ever want to try that.
Hi! Wanted to make these but I see 2 different recipes listed for the apple coffee cake muffins. Can you tell me which one is the correct recipe that matches the photos?
Thanks!
Deb
Hi Deb! It’s corrected! Sorry about that, sometimes our site sees there are two apple recipes and apparently really wants to share both, haha. Thanks for the heads up!
Thank you! Can’t wait to make these!
We would love to hear what you think!
Delicious muffins. I don’t overmix the batter and used Jane’s tip about resting the batter. The muffins came out moist and fluffy.
Thank you so much Jill! So glad you enjoyed them!