These graham flour apple coffee cake muffins are packed full of goodness. Perfectly sweet, packed full of apples and topped with a cinnamon spiced crumb topping.
Awhile ago I was on Twitter saying how I wanted something with apples in it. That’s when the lovely Rachel of Baked By Rachel sent me the most wonderful recipe – Apple Coffee Cake Muffins. It’s coffee cake (and crumbly topping!!!!)…you know I’m all over it.
I changed the flour in the the recipe (I used graham flour) only because I’m trying to empty out my pantry. You should see it. It’s overflowing with different types of flour. Not sure how that happened but it did. Now, the muffins. They had a lovely texture and the graham flour added a nice flavor. I kept my apples chunks small because I didn’t want huge chunks falling out of the muffin when you bit in to them.
The day I made these muffins I brought them to a pool party that had four children, and four adults present. All the muffins where gone in 15 minutes. I thought that was pretty remarkable. My favorite comment came from a little 6 year old named Molly. She was sitting in her mom’s lap and looked over at me (while eating the muffin) and said “did you make this homemade? It’s amazing!” If a 6 year old picky eater loves these muffins so will you .
Looking for more muffin recipes? Try my lemon chia seed muffins, blueberry lemon thyme muffins or my sweet potato fig muffins.
Graham Flour Apple Crumb Muffins
These graham flour apple coffee cake muffins are packed full of goodness. Perfectly sweet, packed full of apples and topped with a spiced crumb topping.
Yield: 18 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For muffins:
- 1/2 cup butter, softened
- 1-1/2 cup brown sugar
- 2 eggs
- 2 cups graham flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup vanilla Greek yogurt
- 2 cups apples, peeled, cube into 1 inch pieces
For topping:
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 4 tablespoon butter, melted
Slightly adapted from Baked by Rachel
Directions:
For Muffins:
Preheat oven to 350.
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. It doesn’t have to be fully combined.
Mix in half of your yogurt. Add in remaining flour and yogurt, mix well. Remember to scrape down your bowl several times.
Stir 2 cups of your cubed apples into your batter. Line a regular 12 cup muffin pan. Divide batter evenly between cups, about 2/3 full.
For Crumb Topping:
In a medium bowl, mix ingredients with a fork until crumbly. Pea size is good. Top off muffins by using a spoon. Start off with one spoonful per muffin. Then go back and use any remaining topping to fill in spots you may have missed. Use all of the topping.
For regular size muffins they should take around 20 minutes to bake. Check them around the 15 minute mark with a toothpick. When it comes out clean you know the muffins is done.