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–+ servings
closeup of an Apple Coffee Cake Muffin with a bowl of apples in the background
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5 from 2 votes

Apple Coffee Cake Muffins

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.
Servings: 12 muffins

Ingredients

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

Instructions

  • 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.