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Apple Coffee Cake Muffins

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These apple coffee cake muffins are tender muffins with a cinnamon streusel topping. You’ll love how easy they are to assemble and the moist texture. They’re a great breakfast treat or grab-and-go snack.

apple coffee cake muffins on a cooling rack

I understand muffins are a year-round thing, but does anyone else go looking for the baking tin more often as the weather cools? Because I am right there with you. Give me all the comfort baking recipes during sweater weather. All of them; especially these apple coffee cake muffins.

If you’re a fan of the moist texture of coffee cake, a cinnamon-spiced streusel topping, and of course, apples, this is the muffin recipe for you! I like that it’s easy to mix. You need one bowl for batter and one for topping. There’s no need to pull out your mixer, this muffin recipe whips up just fine by hand.

What makes this a coffee cake muffin recipe?

I call these coffee cake muffins for two reasons. First, they’re a very simple variation on my sour cream coffee cake recipe. If you haven’t tried it, by the way, you really should!

These muffins are made with sour cream to keep them super moist and create a tender crumb. They’re almost like having mini coffee cakes in individual portions. We are all about that.

apple muffin cinnamon crumble topping in a bowl

Second, there’s the crumb topping. I think the cinnamon sugar crumb topping just adds something special. To me, a coffee cake isn’t a coffee cake without a crumb topping. You can, of course, have muffins with a topping that aren’t coffee cake muffins, but in this case, it fits.

What kind of apples are best for muffins?

The apples in the recipe are fresh, and I recommend using a variety that’s good for baking. I’m noticing more grocery stores are including helpful tips near the apple displays highlighting the best ways to use each apple variety. Love this, and it always makes me smile when I see it!

Of course, not all grocery stores have gotten to this point yet, so if yours hasn’t, here’s my shortlist. The apples that work best for this muffin recipe include any variety that works well for baking. These include Jonagold, Honey Crisp, Pink Lady, Fuji, Gala, and Granny Smith.

apple muffin batter with fresh apples mixed in
You can see how you’ll want a firm apple texture for the best results.

Personally, I buy the first 5 varieties more often since they’re all-purpose apples. That means you can eat them, cook with them, make some apple butter or apple sauce… they’re super versatile varieties.

Recipe notes for the apple coffee cake muffins…

The key to making fabulous muffins is simple… don’t over mix! For this recipe, I follow the muffin method of mixing. The muffin method is when you mix all the dry ingredients in a bowl, then pour in the wet ingredients and stir until just combined, folding in any mix-ins like fruit or chocolate chips at the end.

ready to bake apple muffins with topping

It helps to have all your ingredients at room temperature, or close to it too. Even 15-20 minutes to take the chill off the sour cream and eggs makes a difference.

top view of the baked apple muffins

Lastly, watch the muffins towards the end of the baking time. You start baking at a higher temperature to get a nice domed top, but once you get towards the last couple minutes of the lower baking temperature, you don’t want to stray too far so you don’t accidentally over-bake the muffins. When it comes to muffins, a few extra minutes of baking time makes a difference between fabulous and dry.

To check if the muffins are done, a tester inserted in a center muffin should come out pretty much clean. If there’s a baked crumb or two stuck to it, it’s fine.

While it will be hard not to enjoy all the muffins freshly baked – they’ll smell amazing! You will likely have extra. Store them loosely covered at room temperature for a day or two. If you have a domed cake stand, these look gorgeous arranged in one on a kitchen island or dining room table. So inviting!

Otherwise, you can keep them in an airtight container (with a piece of bread to help prevent drying out) in the fridge for 5ish days. If you want to store them for longer, place the baked and cooled muffins in an airtight container and freeze.

top view of a plated and cut apple muffin on a black plate

You can thaw on the counter for about 30 minutes, or pop them into the microwave for about 20 seconds to thaw. You do lose a little of the topping texture this way, but they still taste good.

close-up of the muffins angled in the baking pan to show the baked texture of the topping

I hope you enjoy this coffee cake apple muffin recipe, darlings! Happy baking!

Apple Coffee Cake Muffins

Apple Coffee Cake Muffins

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

These apple coffee cake muffins are tender muffins with a cinnamon streusel topping. You'll love how easy they are to assemble and the moist texture. They're a great breakfast treat or a grab-and-go snack.



  • 8 tablespoons unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups diced peeled apples
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted


  1. Make the topping: In a small bowl, mix together the brown sugar, cinnamon, and flour. Melt the butter and pour over the dry ingredients. Stir until large clumps form. Refrigerate while you prepare the batter.
  2. Preheat the oven to 400° F, line a 12-cup muffin tin with liners or spray with nonstick spray, and set aside.
  3. In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda, cinnamon, and nutmeg.
  4. In a smaller bowl, combine the eggs, melted butter, sour cream, and vanilla extract.
  5. Slowly stir the wet ingredients into the dry ingredients, mixing until just combined.
  6. Stir in the diced and peeled apples.
  7. Divide the batter evenly between the 12 muffin tins. Top generously with the crumb topping.
  8. Place the muffins in the oven and bake for 5 minutes at 400° F, then reduce the temperature to 375° F and bake for an additional 15-18 minutes, until a tester inserted into a center muffin comes out clean.
  9. Allow the muffins to rest for 5 minutes in the pan before transferring to a rack to cool completely.
  10. Enjoy!


  • You can substitute a plain or vanilla Greek yogurt for the sour cream if you'd like.
  • Extra muffins can be stored at room temperature for a day or two or frozen for up to a month.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 204mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 4g

These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.

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