So I don’t know about anyone else but the second the weather gets a little cooler and we see the word “September” plastered everywhere, I get this sudden urge to bake all the things. Specifically apple and pumpkin things.
I was very excited to come across this Apple Coffee Cake recipe. First of all, coffee cake is like one of the best desserts ever and I had some fresh off the tree apples that needed to be baked into something delicious. It was a perfect match.
This recipe has multiple steps for each different part of the muffin, so I did each part when the babies allowed me too. It took me longer than I’m sure it would take most but they still come out really good. Because of this I also forgot to take pictures of the process so my apologies for that one…but here we go.
For this recipe you will need:
For the Crumb Topping:
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 1/2 cup All-Purpose flour
- 1/2 tsp cinnamon
- 5 tbsp unsalted butter, melted
- Pinch of salt
For the Muffins:
- 1 cup peeled & chopped apples
- 3/4 cup granulated sugar
- 2 1/2 cups All-Purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1/4 cup canola oil
- 1 cup milk
- 1 1/2 tsp pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- Preheat the oven to 425 degrees F. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
- Start by making the crumb topping. In a small bowl combine the sugar, brown sugar, flour, cinnamon and salt. Drizzle the melted butter over everything and stir until it is all combined and clumping. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
- In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined.
- Add the apples, folding in gently, until just combined.
- Scoop the muffin batter into the prepared muffin tins, dividing it between the 12 muffin cups, and until each cup is almost full.
- Top the muffins with crumb topping, again dividing the mixture between all the muffin cups.
- Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
- In a small bowl, whisk together the powered sugar and milk until smooth to make the glaze. Drizzle the glaze over the cooled muffins.
This is what the crumb topping should look like:
I was too impatient to wait for the muffins to fully cool before I put the glaze on so mine came out looking like this:
Overall, I think that even though these muffins were quite a bit of work, they were worth it. They weren’t too sweet, and there was just the right amount of apple chunks inside. The added touch of cinnamon really brought the whole muffin together and I swear my house smelt amazing for the rest of the day!
What is your favorite apple recipe?