These unbelievably tender Apple Coffee Cake Muffins are packed with sweet, soft apple chunks and finished with a delightful, crunchy cinnamon streusel topping. I think they capture the cozy essence of autumn baking in every single bite. They come together easily, making them a perfect treat for breakfast or a snack any time of day.
For a long time, I honestly wasn’t the biggest fan of autumn, mainly because it felt like it was just the prelude to winter’s chill and snow. But lately, I’ve really grown to love it. Now I see it as a time for crisp air, cozy sweaters, and enjoying the outdoors before the deep cold sets in. It’s become a season I truly appreciate.
No matter where you are, one of the true joys of the fall season has to be the delicious recipes it brings. Even though the official date might still be a little ways off, I’m already getting into the spirit with these Apple Coffee Cake Muffins. The flavors we associate with fall like warm cinnamon, comforting nutmeg, sweet pumpkin, and especially crisp apple, are some of my absolute favorites. Even during the peak heat of summer, I often find myself daydreaming about baking warm treats like bubbly apple crisp, classic pumpkin pie, and those perfect chewy caramel apple spice cookies. It feels like a little preview of coziness.
These Apple Coffee Cake Muffins truly offer a wonderful taste of fall, and they’re such a delightful way to kick off your morning. They pair beautifully with a tall glass of cold milk or, even better, a steaming mug of warm apple cider to really lean into those cozy flavors. The combination of tender apple pieces nestled in the moist muffin, the sweet, buttery crumble topping, and the simple drizzle of glaze comes together perfectly for a lovely breakfast or a satisfying snack any time the craving hits. They feel like a special treat.
What I think really makes these muffins shine is the incredible streusel topping. It’s not just sprinkled generously over the top after baking. Instead, a good portion of that gorgeous crumble is actually swirled right into the batter itself before they bake. This creates pockets of crunchy sweetness throughout the soft muffin. When you combine that texture with the tender apple chunks, those classic fall flavors really come alive in every bite. It’s such a key element that elevates them from a simple apple muffin to a true coffee cake experience.
I’ve found it incredibly helpful to make a batch of these ahead of time and freeze half of them. This way, my girls can easily grab a warm, filling breakfast on their way out the door in the morning. It’s such a simple thing, but it makes those busy school mornings so much smoother. They also keep well covered at room temperature for a couple of days, making them great for weekend baking or preparing for guests. It’s wonderful having a delicious homemade option ready to go.
These muffins are more than just a recipe. They’re a little bite of comfort and autumn happiness. Whether you make them for a weekend brunch or a quick weekday bite, I think you’ll absolutely love them.
Frequently Asked Questions
Often, coffee cake doesn’t have coffee in it. The name usually comes from the fact that it’s meant to be served with coffee as a perfect pairing.
You can store them in a sealed container at room temperature for about 2-3 days. For longer storage, keeping them in the refrigerator or freezer works well.
Yes, absolutely. They freeze wonderfully. I often freeze them for easy grab-and-go breakfasts. Just let them thaw or warm them gently.
Using tulip-style muffin liners can help encourage the batter to rise higher, giving you those lovely, tall, bakery-style domes.
When stored properly at room temperature, they are usually best within 2 to 3 days. If you refrigerate them, they can last a bit longer, and frozen muffins stay fresh for several months.
Easy Apple Coffee Cake Muffins Recipe (So Tender!)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 muffins
- Category: muffin
- Method: Oven
Description
These Apple Coffee Cake Muffins are incredibly soft and moist, filled with tender apple chunks, and topped with a delightful cinnamon streusel crunch. They are an irresistible breakfast treat or perfect anytime snack.
Ingredients
For the Streusel
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (100 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon (3 grams) kosher salt
- 1 tablespoon (6 grams) ground cinnamon
- ½ cup (120 ml) unsalted butter, melted and slightly cooled
For the Muffins
- ¼ cup (60 ml) unsalted butter, softened
- 1 cup (210 grams) granulated sugar, minus 2 tablespoons
- ¼ cup (60 ml) vegetable oil
- 2 large eggs, whisked
- ¾ teaspoon (4 ml) pure vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (3 grams) salt
- ½ cup (120 ml) buttermilk
- 2 cups (280 grams) peeled and chopped apples
For the Icing
- 1 cup (120 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 3 to 4 tablespoons (45 to 60 ml) heavy cream or milk
Instructions
For the Streusel
- In a large mixing bowl, stir together the flour, brown sugar, white sugar, kosher salt, and cinnamon.
- Melt the butter, then let it cool just a bit so it stays melted but isn’t hot.
- Pour the melted butter into the dry ingredients and mix it in. Avoid breaking up the clumps unless they are unusually large. Set this streusel mixture aside.
For the Muffins
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line three standard muffin tins with paper liners.
- In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until the mixture becomes light and fluffy. This takes about one to two minutes. Add the vegetable oil and mix again to combine.
- Crack in the whisked eggs, then add the vanilla extract. Give the mixer one final turn. Add all the dry ingredients to the bowl. Mix just until they are almost fully incorporated. Pour in the buttermilk and stir until the batter is barely combined. Do not overmix.
- Create a space in the middle of the muffin batter. Add approximately one cup of the prepared streusel and one cup of the chopped apples into this space. Gently fold the batter back over the additions.
- Sprinkle about one and a half cups more streusel over the batter along with the remaining apple pieces. Use a rubber spatula to carefully fold everything together a few times.
- Use a cookie scoop to evenly distribute the batter into each lined muffin well. Generously sprinkle the remaining streusel over the top of each muffin.
- Bake the muffins for 15 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
- Let the muffins cool slightly before drizzling them with the prepared icing. Serve them warm for the best experience.
For the Icing
- In a small bowl, whisk together the powdered sugar, vanilla extract, and heavy cream (or milk). Continue whisking until the mixture is smooth and a steady ribbon of icing drizzles easily off the whisk. Set this icing aside until ready to use.
Notes
Muffin Liners: Using tulip-style muffin liners can help your muffins achieve a taller, more attractive domed top.
Muffin Spacing: For optimal hot air circulation around the muffins as they bake, it’s recommended to place liners in every other well in your muffin pan. However, filling every well is also fine if you need to bake a full batch at once.
Make Ahead: These coffee cake muffins are wonderful to make ahead of time. They can be prepared up to two days before serving. Just be sure to cover them well to keep them fresh.
Serving Suggestion: Drizzling the warm muffins with icing right before serving makes them extra special.
Nutrition
- Serving Size: 1 muffin
- Calories: 288 kcal
- Sugar: 28g
- Sodium: 148mg
- Fat: 10g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 42mg
