These Apple Cinnamon Coffee Cake Muffins are full of warm cinnamon and juicy apples, and are topped with the most incredible coffee-cake style topping.
I recommend buying XL cupcake liners so as much of the topping as possible stays on the muffin while they bake.
Ingredients
- 1 cup butter or ghee, melted
- 1 cup granulated sugar
- ½ cup apple sauce
- ½ 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 sea salt
- 1 ½ cups peeled & diced (⅛” cubes or finer) apples (approximately 2 medium-sized apples), ½ cup reserved for muffin topping
- 2 tablespoons CARAMEL, PUMPKIN SPICE, CINNAMON, or VANILLA Infused Sugar
Topping
- 1/4 cup melted butter or ghee
- 1/4 cup packed brown sugar
- 3 tablespoons CARAMEL, PUMPKIN SPICE, CINNAMON, or VANILLA Infused Sugar
- ½ cup diced apples (saved from before)
- ½ 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.
Toss 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.