Apple Cinnamon Coffee Cake Muffins

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This post has been sponsored by Seattle’s Best Coffee®. All thoughts and opinions are my own.

Apple Cinnamon Coffee Cake Muffins are a great way to start each morning with a cup of coffee! Moist muffins with a crumb topping are delicious!

Hey guys! School is going to start up again before we know it, and this busy mama always is looking for a quick grab-and-go breakfast to go along with my morning coffee. And can we talk about how essential coffee is on those busy mornings? I’m not sure I could function enough to get these kids off to school, let alone sit in the school drop-off line—ugh! So, I always make sure to have a good supply of my favorite coffee: Seattle’s Best Coffee® Breakfast Blend K-Cup® pods. I love using the K-cup® pods because they get that delicious coffee into my body the fastest, lol.

Seattle’s Best Coffee® Breakfast Blend is my favorite because it is a medium roast that is bright, crisp, and a little citrusy, which is perfect for the morning and goes great with any breakfast I manage to grab on my way out the door.

Seattle’s Best Coffee is smooth roasted, and their signature roast brews up a smooth, full-flavored cup of coffee because they source the highest quality Brazilian coffees. You can taste the quality! You can learn more at Seattle’s Best Coffee Website.

I have found this quick recipe for Apple Cinnamon Coffee Cake Muffins goes perfectly with my Seattle’s Best Coffee® Breakfast Blend; they complement each other amazingly! Plus, these muffins are great to make on a Sunday afternoon to grab during those busy weekday mornings.

They are so moist and bursting with apple cinnamon flavor; these are so delicious and a great easy breakfast. I just grab one and my coffee, and we are out the door and ready to head to school. The crumble on top really makes these muffins over the top! They have a little oatmeal in the topping and it adds great texture to these yummy muffins.

When back-to-school time comes around, I am already in fall mode. I am thinking about pumpkins, falling leaves and of course, apple cinnamon. So these muffins give me that cozy feeling on those chilly mornings at drop off. I also love to make them in the summer so I can channel those crisp fall mornings on otherwise scorching days.

I love to keep a plate of these muffins right by my coffee set up. I like to keep my mugs and K-cups in this cute little basket beside my coffee sign and this adorable cow creamer everyone loves. This way, I am always ready to go in the morning and making my morning cup takes just minutes.

So this back-to-school season, make a big batch of these muffins and make sure to stock up on plenty of Seattle’s Best Coffee® Breakfast Blend K-Cup®pods because we all know we are going to need a lot of them to get through this school year lol!

Save now on Seattle’s Best Coffee here

Apple Cinnamon Coffee Cake Muffins

Apple Cinnamon Coffee Cake Muffins

Ingredients

  • 1 stick unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled, cored and chopped apples

Crumb Topping

  • 1/2 cup packed light brown sugar
  • 1/4 cup all purpose flour
  • 1/4 oats
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare muffin tins with liners.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs 1 at a time, beating after the addition of each.
  5. In a separate bowl sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla.
  6. Fold in the apples.
  7. Pour into the prepared muffins tins.
  8. To make the topping, in a bowl, combine the sugar, flour, oats, cinnamon, and butter, and mix until it resembles coarse crumbs.
  9. Sprinkle the topping over each muffin and bake until golden brown and set, 15-20 minutes.
  10. Remove from the oven and let cool on a wire rack for at least 10 minutes.
  11. Serve!


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