Apple Coffee Cake Muffins

½ cup pecans, finely chopped
¼ cup packed brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 egg
1 teaspoon vanilla extract
1 cup peeled, chopped apple (Click Here for Mutsu or Honeycrisp)
1 cup confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

1.  Preheat oven to 350 degrees.
2.  Line a 12 cup muffin tin with paper liners or cooking spray.
3.  In a medium bowl, combine chopped pecans, brown sugar, and cinnamon. Mix well and set aside.
4.  In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture.
5.  Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
6.  Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel- set aside. 
7.  Add baking powder and baking soda to remaining flour mixture and stir to combine.
8.  In a liquid measuring cup, whisk together sour cream, egg, and vanilla.
9.  Add liquids to flour mixture and stir until just combined.
10.  Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. 
11.  Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. 
12.  Gently fold apples into batter.
13.  Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. 
14.  Bake 22-24 minutes, or until a toothpick inserted in the center of muffin comes out clean. 
15.  Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
16.  To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. 
17.  Drizzle over muffins & enjoy!

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