Okay – so I know I’ve been gone forever – we’ve just been going through so much change over the past few months. Some crazy, some sad, and some amazing! We’ve been through personal loss of family members, engagements, travel planning, job loss, interviewing and new job starting! The whirlwind has never been more real – but our faith is stronger than ever.
I’ve even started baking again… and today I made some killer apple coffee cake muffins! Yes, these are packed with real flour, real sugar, and real butter! I’m trying to find balance to still have these things once in a while and continue to do something I absolutely love to do, which is bake. It also helps that we have bible study on Wednesday nights and I can unload about 90% of these babies, so they aren’t in the house for me! haha
So lets get back to it!
The crumb/streusel topping – omg I want that on every-thaaaang.
The chunks of apples throughout – yes please.
The muffin itself is delicate and airy, while the cinnamon crumb topping melts into the muffin while also creating a crispy top. It’s just all of the textures, all at once. Total crowd pleaser.
With Mother’s Day around the corner – I plan on making more and bringing them to our Mother’s Day brunch!
Apple Coffee Cake Muffins
- 1 ¾ Cups Flour
- ½ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 1 Tsp. Cinnamon
- ½ Tsp. Pumpkin Pie Spice
- 2 Sticks Salted Butter Melted
- 1 Tsp. Vanilla
- 3 Large Tart Apples
- 1 Tsp. Pumpkin Pie Spice
- 2 Sticks Room Temperature Salted Butter set aside 2 tbsp.
- 1 ½ Cups Granulated Sugar
- 3 Large Eggs
- ¼ Cup Half & Half or any milk on hand
- 1 Cup Sour Cream
- 1 Tsp. Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 Cup Cake Flour
- 1 Tbsp. Cinnamon
- 2 Tsp. Baking Powder
- ½ Tsp. Baking Soda
Preheat oven to 350 degrees.
While your butter and eggs are coming to room temperature make your Cinnamon Crumb Topping.
In a bowl, combine the flour, sugar and spices while you melt the butter. Pour in melted butter and add the vanilla. Stir the mixture together – it will be almost like a dough consistency. Also, try not to eat this on its own – it’s too good. Set it aside.
Peel and chop the apples into chunks. Toss the apples in the pumpkin pie spice. Over medium heat, melt the 2 Tbsp. of butter in a medium nonstick pan. Once the butter is melted and foamy, add the apples to the pan. Cook for a few minutes until the apples are starting to get soft and they’ve absorbed the butter, about 4 minutes. Remove from the pan and let cool on the counter.
In a mixture with the whisk attachment – whisk the butter and the sugar until light and airy, about 5 minutes. Scraping down the sides as needed.
While the butter is mixing prepare your dry ingredients in a bowl.
Then mix your milk, sour cream, and vanilla in another bowl.
Once the sugar mixture is very light, turn the speed down to medium-low and add one egg at a time. Then add the sour cream mixture, until well combined.
Turn the mixer down to low – and spoon in the flour mixture, a little at a time and stop mixing once it’s all combined. Fold in the cooked apples.
With a small cookie scoop add one scoop to each muffin liner. They should be about ¼ full. Then crumble enough cinnamon crumb topping to cover the batter, about ½ Tbsp. Then add another scoop of batter on top of each muffin, and another ½ Tbsp. of the cinnamon crumb topping to finish it off.
Bake the muffins in a 350 degree oven for 21 minutes or until the tops are starting to brown and a cake tester comes out clean.
Serve and Enjoy!