This week I am on breakfast duty for my son’s high school water polo team. Being the cook that I am, I took this VERY seriously! I wanted to make a muffin that could not only be made ahead but that would be a hit with the boys. Having had weeks of notice, the family was subjected to numerous variations of coffee cake. No ordinary muffins would do to feed hungry boys after an early morning workout. This hands down winner is moist and fluffy with a buttery cinnamon sugar apple center and a fantastically crispy oatmeal streusel topping. Hope you enjoy them as much as the boys did!
For the streusel combine dry ingredients. Add softened butter using a fork or your fingers.
For the filling combine melted butter, brown sugar and cinnamon.
Cut apple into a very small dice.
Top batter with one teaspoon of cinnamon apple filling.
Tips for this recipe
- Store in an airtight container for up to two weeks.
- Reheat for one minute in an air fryer for that fresh baked flavor.
More great recipes you might like
Brown Butter Banana Nut Bread-everything tastes better with brown butter!
Lemon Blueberry Bundt Cake-if you love lemon you will love this cake
Coconut Mango Scones-a perfect combination of coconut, mango and lime
Cinnamon Apple Coffee Cake Muffins
Ingredients
For the Muffin:
- 3 cups flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups sour cream
- 1 cup butter melted
For the Filling:
- 1/3 cup melted butter
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 1/2 Granny Smith apple chopped into small dice
For the Streusel Topping:
- 4 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup butter softened
Instructions
- Preheat oven to 375 degree F
For the streusel:
- Combine dry ingredients then add softened butter using a fork or your fingers. Mash into a wet paste. Place into the refrigerator.
For the filling:
- Combine melted butter, brown sugar and cinnamon. Add diced apple and stir to incorporate. Set aside.
For the Muffin:
- Combine flour, sugar, baking powder and salt in a bowl.
- Melt the butter in the microwave and set aside.
- In a large bowl, whisk eggs together with vanilla extract. Add sour cream and whisk to combine. Add in the melted butter and whisk again.
- Add dry ingredients to the wet ingredients and gently mix to form a thick batter.
- Line a standard size cupcake pan with cupcake baking liners. Spoon approximately two tablespoons of batter into the bottom of each cup. Top with 1 teaspoon of cinnamon apple filling and finish with one tablespoon of batter.
- Remove streusel from refrigerator and crumble gently with your fingers to loosen it up. Cover each muffin with a heaping spoonful of streusel.
- Bake in the oven at 375 degrees F for approximately 20 minutes, or until a toothpick inserted comes out clean.
- Remove muffins from the oven and let cool for 5 minutes before removing to a cooling rack. Muffins taste especially good warm!
