Apple Coffee Cake Muffins
Ahhhh, apple, cinnamon, pecans, and brown sugar. When the mornings get a little longer, why not bake this fall-time treat that rewards you for lingering over the morning coffee?
Ingredient
- 1/2 cup chopped pecans
- 1/3 cup sprouted whole wheat flour or whole wheat flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, softened
- 1 1/3 cups sprouted whole wheat flour or whole wheat flour
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/3 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 1 cup finely chopped, peeled apple
- Glaze
- 3/4 cup powdered sugar
- 3 to 4 teaspoons milk
Direction
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups
- In small bowl, mix first 4 Streusel ingredients. Add softened butter; mix with fingers to work butter into dry mixture until crumbly. Set aside.
- In large bowl, stir 1 1/3 cups flour, the cane sugar, baking powder, baking soda, salt and 1 teaspoon cinnamon until blended. In another small bowl, beat sour cream, melted butter, eggs and vanilla with whisk until blended.
- Add sour cream mixture to flour mixture in large bowl; stir just until blended. Stir in chopped apple. Gently fold in 1/2 cup of the streusel mixture.
- Divide batter evenly among muffin cups. Top each with about 1 tablespoon of the remaining streusel mixture.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.
