Description
Moist apple coffee cake muffins with warm cinnamon and a streusel topping worth the extra napkin. Make them ahead, freeze them, and look like you tried harder than you did.
Ingredients
Units
Scale
- 1 cup butter, melted
- 1 cup granulated sugar (or monkfruit substitute)
- 1/2 cup apple sauce
- 1/2 sour cream or greek yogurt
- 2 large eggs
- 1 1/2 cups all-purpose flour of choice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups peeled & diced (1/8” cubes or finer) apples (approximately 2 medium-sized apples), 1/2 cup reserved for muffin topping
- (optional) 2 tablespoons infused sugar
TOPPING
- 1/4 cup melted butter
- 1/4 cup packed brown sugar or monkfruit substitute
- 3 tablespoons infused sugar
- 1/2 cup diced apples (saved from before)
- 1/2 cup all-purpose flour of choice
Instructions
- Preheat your oven to 350ºF.
- In a large mixing bowl, whisk together the butter, sugar, apple sauce, sour cream, and eggs, until combined.
- In a separate bowl, mix together the dry ingredients, then add to the wet ingredients and stir to fully combine, but don’t over-mix.
- Fold in the chopped apples with Infused Sugar of choice, then add 1 cup of the cubed apples and mix to disperse evenly. (Reserve the remaining ½ cup of apples for the topping.) Set the mixture aside.
- In a small bowl, combine the topping ingredients, combining with your hands until it becomes the texture of wet sand.
- Scoop the batter evenly into a parchment muffin cup lined muffin tin. Spoon crumble topping on each, gently pressing down so it sticks.
- Bake for 22-24 minutes or until a toothpick inserted into the center comes clean.
Notes
- OK to substitute ghee for butter
- OK to substitute 1:1 gluten free flour