Cake on the go or not. I love coffee cake but it can be pretty messy. I decided I wanted coffee cake muffins. I mean really, who doesn’t love muffins? I didn’t even care if the final product turned out fragile and messy as regular coffee cake sometimes can be. And of course, I had plenty of apples to throw in the mix and apples in anything breakfast related is almost always a bonus. My mission was to find a recipe or a few to create amazing coffee cake muffins, with apples. Success!

The final product is so delicious. I ate one and went back for another. And had another as an after dinner snack. Don’t laugh, you’d do it too! When something is that good it’s hard to resist. They’re not fluffy and flakey like I am use to but oh I so do not care. Unlike some muffins, these are super moist and I think both the yogurt and apples play a big role in that. The topping is slightly crumbly but not so much that you go to bite and it goes everywhere. I’m serious, this is now a contender for my favorite muffin. It would absolutely work with bunches of other fruit too. There seem to be so many possibilities!

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Apple Coffee Cake Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12



  • 1/2 C unsalted butter, softened
  • 1 1/2 C brown sugar
  • 2 large eggs
  • 2 C all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 C plain yogurt
  • 2 C apples

Crumb topping:

  • 1/2 C brown sugar
  • 1/2 C all purpose flour
  • 1/2 tsp cinnamon
  • 4 Tb unsalted butter, melted


  • Preheat oven to 350F°. 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. Add in half of your yogurt. Mix in. Add in remaining flour and yogurt, mix well. Remember to scrape down your bowl several times.
  • 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. Stir 2 cups of apples into your batter. Spray a regular 12 cup muffin pan with Pam for baking. Ahh the yummy smell. 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 springform pan. Just remember to spray whatever pan you use. It will make removal of your muffins very easy.
  • In a medium bowl, mix ingredients with a fork until crumbly. Pea size is good. Top off muffins by using a spoon. You may have to use your finger to help the crumbs off of the spoon. 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.
  • 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.
  • Remove from the oven and let cool for 5-10 minutes on the counter. I then popped my pans directly in the fridge for a faster cool. Store in an airtight container.


An original recipe from Baked by Rachel


Calories: 302kcal, Carbohydrates: 60g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 169mg, Potassium: 143mg, Fiber: 1g, Sugar: 39g, Vitamin A: 188IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Breakfast