These Apple Coffee Cake Muffins are filled with chunks of apples, infused with apple cider tea, and topped with a delicious crumb topping. Perfect for breakfast with a cup of coffee or pack one in your lunch for a sweet treat.
This post is sponsored on behalf of #appleweek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own. #ad #sponsored
It’s the middle of #AppleWeek and I’m sharing my recipe for Apple Coffee Cake Muffins. They are so good and are the perfect treat to enjoy today, or any day for that matter.
Are you enjoying all of the apple recipes thus far this week? I sure am – so many to drool over and I have pinned all of them! I hope you were able to enter the fabulous giveaway from our sponsors, but if not, you can do so at the bottom of this post. If you want to know more about the sponsors or the prizes, that can be found on this round up of 12 Delicious Apple Recipes. Don’t forget that the recipes for today’s event and the giveaway are below the recipe!
My Apple Coffee Cake Muffin recipe is simple to make and they won’t last long when you do. Diced fresh Envy Apples are in each bite and the flavors of the hot apple cider tea from Republic of Tea bumps up that apple and cinnamon flavor even more. I also used Bob’s Red Mill brown sugar and flour in the muffin batter. Coring the apples and dicing them was so easy with the apple corer and knife from Zyliss. I can’t get over how light the knife and that apple corer is amazing.
Tips to Make Apple Coffee Cake Muffins:
I like to make sure I have all the ingredients out for each recipe before I start baking or cooking. It helps to make sure you have everything before you get too far in the recipe and also it’s handy to have the ingredients right there in front of you.
The first thing you want to do is get that hot apple cider tea steeping in the milk so that it has a chance to cool before you mix it into the batter. I use a microwavable measuring cup for the milk and heat it until it’s hot – not boiling. Add the tea bags and let it steep for about 20 minutes. Remove the tea bags and let the milk cool for about 10 minutes before using in muffin batter.
Also, coring and dicing the apples when you are starting the recipe helps to save time.
For the crumb topping, it’s easier to mix this first before the muffin batter. Once it’s mixed, pop it in the refrigerator until you have the muffin batter mixed. This will help the crumb topping from just melting into the muffins in the oven.
Remember my tip from the Caramel Apple Scones about using two bowls for your dry and wet ingredients? That goes for this recipe as well. I use one bowl for whisking the dry ingredients so that the contents is evenly distributed and another for the wet ingredients. Baking is a science so you want all of your ingredients evenly mixed throughout your batter not in clumps. You will do less mixing (over mixing causes batters to become tough) by using two bowls.
Whisk your dry ingredients together and then gently toss in the diced apples to coat them. Once you have your wet ingredients whisked together, add it to your dry ingredients and combine. Remember not to over mix the batter. Then scoop the batter into your muffin pan (lined with paper liners or sprayed with non-stick spray) just about full (about 3/4 of the way).
Once you have the muffin cups filled, top them with the crumb topping and then bake!
When your muffins are baked, let them cool completely before adding the glaze.
Apple Coffee Cake Muffins
For the Crumb Topping:
- 5 tbsp unsalted butter, melted and cooled lightly
- 3 tbsp sugar
- 3 tbsp Bob's Red Mill Old Fashioned Brown Sugar
- 1/2 cup Bob's Red Mill Organic All-Purpose Flour, plus 3 tbsp
- 1/2 tsp cinnamon
For the Muffin Batter:
- 1 cup milk (I used 1% milk, but whole or 2% will work, too)
- 7 Republic of Tea Hot Apple Cider Tea bags
- 1 cup small diced Envy apples (peel and core apples first)
- 3/4 cup sugar
- 2 1/2 cups Bob's Red Mill Organic All-Purpose Flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 4 tbsp unsalted butter, melted and cooled slightly
- 1/4 cup canola oil (coconut oil works well, too)
- 1 1/2 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 - 3 tbsp milk
- Warm milk to just boiling, remove from heat and add tea bags. Allow to steep for about 20 minutes.
- Preheat the oven to 425 degrees. Lightly spray a muffin pan with non-stick spray, or line it with paper liners and set aside.
For 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 everything is combined and clumping together. Set aside.
For the Muffin Batter:
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the steeped apple cider tea 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 tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with crumb topping, dividing the mixture between the 12 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.
For the Glaze:
- In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.
Wednesday’s #AppleWeek Recipes
- Apple Celeriac Salad by Caroline’s Cooking
- Apple Coffee Cake Muffins by Blogghetti
- Apple Cream Puffs by Jolene’s Recipe Journal
- Apple Crisp in a Mug by An Affair from the Heart
- Apple Muffins by Karen’s Kitchen Stories
- Apple Oatmeal Cookies by A Day in the Life on the Farm
- Apple Oatmeal Cutout Cookies by The Monday Box
- Applesauce Cake Tassies by Cindy’s Recipes and Writings
- Chocolate Covered Apple Slices by Books n’ Cooks
- Apple Gouda Crostini by Snacks and Sips
- Country Fried Apples by Tip Garden
- Creamy Caramel Apple Icebox Cake by Cooking With Carlee
- Crispy Hot Cider Tea-Brined Chicken Thighs by Culinary Adventures with Camilla
- Crunchy Dried Cherry Applesauce Cake Bars by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Fuji Apple Salad with Chicken by Palatable Pastime
- Hot Apple Cider Tea Bread by Our Good Life
- Moroccan Apple and Sweet Potato Beef Stew by Savory Moments
- Spiced Applesauce Cookies by Who Needs A Cape?
- Vegan Apple Cream Cheese Puff Pastry Braid by The Baking Fairy
Enter the #AppleWeek Giveaway
Be sure to come back to the blog on Wednesday for Apple Coffeecake Muffins and then on Friday for Chocolate Glazed Apple Hand Pies!
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Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
Amy (Savory Moments) says
Such a creative idea to use the in these muffins! They look super tasty – perfect with my morning coffee (or afternoon tea).
Colleen - Faith, Hope, Love, & Luck says
Apple muffins are my absolute favorite! They beat out blueberry any day!!!
Jan Thomas says
Adding this to my recipe box! who wouldn’t love a plate of theses treats when they are feeling blue??
That crumb topping is calling my name! These look sooooo good!
Terri Steffes says
That crumb topping makes these extra special. I bet they are super delicious with a cup of good coffee.
Wendy Klik says
I’m pretty sure I just ruined my lap top with all the drool.
Sue Lau says
Another winner of an apple muffin! One simply cannot have too many. I will be baking these soon!
These muffins will make a great breakfast treat!
Valentina | The Baking Fairy says
These muffins look delicious! Steeping tea into the milk to add more flavor is a great idea!