When apple spice muffins and coffee cake worlds collide you get the best of both in these Apple Streusel Coffee Cake Muffins drizzled with maple glaze. These muffins deliver what they promise: soft and tender lightly spiced insides filled with delicious chunks of softened apples perfectly balanced by the crumbly texture of the sweet spiced streusel topping. The autumn scent that fills the house while these bake is out of this world and will make everybody come running. It’s almost impossible to wait for these to cool enough to glaze them without starting to drool with anticipation. If you do make it to that point you will likely be too impatient to glaze slowly and cleanly, which is why you see mine looking so unapologetically messy in these photos! One bite and I think you’ll agree this is one muffin that’s worth leaping out of bed for on even the chilliest of Fall mornings!
- 1/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened slightly
- 1/3 cup all-purpose flour
- 1/3 cup old fashioned oats
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon or apple pie spice
- 1 pinch nutmeg
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened to room temp
- 1/4 cup vegetable or canola oil
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup yogurt, sour cream, or buttermilk at room temperature
- 1 teaspoons pure vanilla extract
- 1/4 cup regular milk, buttermilk or almond milk at room temperature
- 1 cup peeled, cored apples, cut in 1/2 inch chunks (I like gala or Fuji)
- 1 cup powdered sugar
- 1 tablespoon pure maple syrup
- 3 Tablespoons heavy cream (or milk)
- 1/2 teaspoon pure vanilla extract
- A dash (About 1/4 teaspoon or so) of apple pie spice or cinnamon, optional
Preheat oven to 350°F.
Spray a 12-count muffin pan and a 6-count muffin pan with nonstick spray or line with cupcake liners a d set aside. (This recipe makes about 16 muffins when the wells are filled 3/4 of the way with batter so you will likely not need two of the wells/muffin liners in the 6 count pan unless you fill each with less batter.)
Make the Streusel topping: Mix the brown and white sugars, oats, flour, and cinnamon together in a small bowl. Add the slightly softened but slightly firm pieces of butter, and use your fingers or pastry cutter until well incorporated into the mixture and crumbles form. Set aside.
Make the muffins: Mix the flour, baking soda, baking powder, cinnamon or pie spice, and salt together with a fork or whisk in a bowl or large measuring cup. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, and both sugars together starting on medium speed, slowly increasing to high speed for a couple minutes until smooth and creamy, stopping the mixer midway through to scrape down the sides and bottom of the bowl. Add the eggs, yogurt, sour cream or buttermilk, and vanilla extract and beat on medium to high speed, paying to scrape down the sides and bottom of the bowl again if needed, about a minute until mixture is smooth and creamy. Turn the mixer slows to low alternate adding the flour and milk mixture, starting and ending with the flour, and mix just until the flour has been well incorporated. Fold in the chopped apples.
Bake for 20-22 minutes until toothpick inserted in the center of the muffins comes out clean. Remove and let cool, then drizzle with maple glaze.
Notes: Store fresh covered muffins at room temp a few days or covered in the fridge for up to 1 week. If freezing, wrap the muffins before adding the glaze and store them in the freezer for up to 3 months. Allow them to defrost before glazing.
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