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These Apple Coffee Cake Muffins are the perfect treat to surprise your mom on Mother’s Day. Pieces of tender apples and walnuts in every bite, plus a delicious streusel topping.
Coffee Cake Muffins
You know what I haven’t made in a very long time? Muffins! And while I was sitting here contemplating what recipe to give you guys next, I decided that muffins are the perfect treat. It’s simple enough to make and it’s something that goes great for breakfast or brunch. Not to mention something that these would go great with a good cup of coffee.
While these gorgeous muffins may seem like a bit of work, it’s worth all the effort, my friends. You just have to trust me on that.
What Are Coffee Cake Muffins
It’s like a coffee cake but in a muffin. They’re just perfect with apples and walnuts in every single bite, not to mention that delicious streusel topping with brown sugar, walnuts and cinnamon.
I also made a simple glaze to go with them and while I feel that for me the muffin is sweet enough without the glaze, I know some of you will appreciate it. After all you just need a little bit of a drizzle.
While normally in coffee cake there’s sour cream, I decided to go with apple sauce here for that extra apple flavor. If you want a slightly healthier muffin, you could use whole wheat flour instead, and perhaps even cut down on the sugar to 1/2 cup instead of 1 cup.
The Best Coffee Cake Muffins
These apple coffee cake muffins are super easy to make loaded with all kinds of good stuff. I love making these over the weekend because not only do I get to enjoy them on the weekend but I have breakfast for the whole week. They’re great, delicious and super versatile!
Can You Freeze These Muffins?
Absolutely! Muffins in general freeze perfectly. I love to wrap mine in individually in plastic wrap then place them in a ziploc bag and store them in the freezer. Make sure to cool them first completely. They will last for up to a month in the freezer!
Other Delicious Recipes To Try
- Banana Chocolate Chip Coffee Cake
- Sour Cream Coffee Cake
- Coffee Cake Bread
- Lemon Poppy Seed Muffins
- Blueberry Muffins
For Streusel Topping
- 1/2 cup walnuts (chopped)
- 1/4 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 2 tablespoon butter (melted)
- 2 cups all-purpose flour
- 1 cup sugar (granulated)
- 1 teaspoon salt
- 8 tablespoon butter (unsalted, cold right from the fridge and cut into 1 inch pieces)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup applesauce **
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup apple (chopped (about 2 apples), I used Granny Smith apples)
- 1 cup icing sugar
- 3 tablespoon milk
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 F degrees. Line a 12-cup muffin-tin with paper liners and spray each liner with a bit of cooking spray. This will make it easier to remove the liner from the muffins.
- In a medium bowl, combine the walnuts, brown sugar and ground cinnamon. Set aside.
- In a large bowl, combine the flour, granulated sugar, and salt together. Add the cold butter to the bowl and using a pastry blender or two knives, cut the butter into the flour mixture until pea size. Remove 1 cup of this mixture and add it to the streusel walnut mixture and combine.
- Add the baking powder and baking soda into the flour mixture and whisk to combine.
- In a small bowl whisk together the apple sauce, egg and vanilla extract. Pour this applesauce mixture over the flour mixture and stir until just combined, do not over mix. Take 3/4 cup of the streusel mixture and add it into the muffin batter, and stir until combined. Gently fold in the chopped apples.
- Add the 2 tbsp of melted butter to the streusel topping and stir until streusel resembles a crumble.
- Divide batter among 12 muffin cups, I find that it’s easier to do this using an ice cream scoop. Sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake for 25 to 30 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the muffins are baking you can make the glaze. In a small bowl add the icing sugar, milk, and vanilla extract, then whisk everything together. Drizzle over muffins.
- *Nutritional Information does not include glaze.
- **You can substitute sour cream for the apple sauce.
Store the muffins in an air-tight container in the fridge for up to a week, or 2 to 3 months in the freezer.
- You can use whole wheat flour in this recipe. Since it’s slightly more dense, use 1 3/4 cup of whole wheat flour instead of 2 cups.
- You can use any variety of apples that you prefer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.