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apple coffee cake muffins

mrsbumblebee avatar
Recipe by
Brenda Andrews
@mrsbumblebee
Bakersfield, CA

I remember my grandmother making these years ago! After years of raising 12 kids, feeding farm hands and anyone else close by the house, she was a pro! When the younger women of the family would ask for the "recipe" she would look at us like we had lost our marbles! She would just say -- I put about this much flour and a pinch of this - after years of watching her, one of my aunts was able to estimate the amounts and here the recipe is! I love the smell as these muffins bake, it brings so many memories!

yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For apple coffee cake muffins

  • 5 Tbsp
    butter, softened
  • 3 Tbsp
    applesauce, unsweetened
  • 1 1/2 c
    brown sugar
  • 2
    egg whites
  • 2 c
    all purpose flour
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 Tbsp
    cinnamon
  • 1 c
    plain yogurt
  • 2 c
    apples
  • CRUMB TOPPING
  • 1/2 c
    brown sugar
  • 1/2 c
    all purpose flour
  • 1 Tbsp
    cinnamon
  • 4 Tbsp
    butter, melted

How To Make apple coffee cake muffins

  • 1
    1 Preheat oven to 350.
  • 2
    In a large bowl or stand mixer, cream butter and sugar. Scrape down sides of your bowl and add in eggs. Beat well. Add in baking soda, baking powder, salt, cinnamon and half of your flour. Mix for 30 seconds or so. It doesn’t have to be fully combined just yet.
  • 3
    Add in half of your yogurt. Mix in. Add in remaining flour and yogurt, mix well. Remember to scrape down your bowl several times.
  • 4
    Peel and cut apples into cubes. When adding apples into an items such as this, I like the apple pieces to be a nice size. Too small and you won’t get that nice apple piece when you bite in.
  • 5
    Stir 2 cups of apples into your batter.
  • 6
    Spray a regular 12 cup muffin pan with Pam for baking. Divide batter evenly between cups but do not fill more than 3/4 full. I filled maybe that much and mine still spilled out a bit. So 2/3 or even half full might be a better option. If you have a large muffin tin you could try that as well. I had leftover batter after filling my muffin pan and used the rest for a mini spring form pan. Just remember to spray whatever pan you use. It will make removal of your muffins very easy. *** I don't recommend muffin papers as some of the muffin sticks to it -- and you don't want to miss a bite!)
  • 7
    In a medium bowl, mix crumb ingredients with a fork until crumbly. Pea size is good. Start off with one spoonful per muffin. Then go back and use any remaining topping to fill in spots you may have missed. Do use all of the topping.
  • 8
    Bake time will vary depending on the size of your muffins. My regular muffins were done at 20 minutes. Anything larger should be cooked for 30-40 minutes. You want to start testing smaller items, like regular muffins, at the 15 minute mark and 25 minutes for larger items. Use a toothpick or cake tester, insert it into the muffin. When it comes out clean or with just a few moist crumbs, they are done.
  • 9
    Cool slightly and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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