After apple-picking a few weekends ago with my daughter’s Brownie troop, we’ve been enjoying the fruits of our labor! (Sorry – I couldn’t resist the fruit-related pun!) 😉
The apple orchard we went to provides only peck or bushel-sized bags – so even choosing the smaller of the two bags – a peck of apples is still a lot of apples to eat! In addition to making our annual batch of apple crisp, I also wanted to make some apple muffins for us to enjoy for breakfast during the week ahead.
These Spiced Apple Coconut Muffins are destined to become one of my new favorite muffins!
We started with a basic glazed apple crumb muffin recipe found here, but changed up the flavors by swapping in Chinese five-spice powder instead of cinnamon, and coconut milk instead of regular milk – flavors that are all wonderfully complementary to the apples. We also added some flaked coconut to the crumb topping – another perfect addition to the original muffin recipe.
The flavor of these Spiced Apple Coconut Muffins is truly wonderful! Chinese five-spice powder is a blend of ground cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. While this spice blend is typically used more in savory Asian-inspired dishes, it is also really fantastic in certain baked goods – like today’s muffins.
These super moist and delicious Spiced Apple Coconut Muffins rival the best of any muffins you’ll find at your local bakery – and I predict this will become one of your new favorite muffins too!Print
For the topping
- 1/3 cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup sweetened coconut flakes
For the muffin batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup coconut milk
- 1½ cups peeled and chopped apples (½ inch chunks), approximately 2 small apples
For the glaze
- ½ cup confectioner’s sugar
- 2 tablespoons coconut milk
- ¼ teaspoon vanilla extract
Prepare the Topping
- Combine all topping ingredients in a small bowl, stirring well to combine until the mixture is thick and crumbly. Set aside.
Prepare the Muffins
- Preheat oven to 425 degrees F. Line a standard-sized muffin tin with paper liners (we used tulip liners – but any kind will work) and spray the bottom of the liners lightly with non-stick cooking spray.
- In a medium bowl, combine flour, baking soda, baking powder, five-spice powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on high for 1 minute. Scrape down the sides of the bowl. Add both the brown sugar and granulated sugar and beat on high for approximately 2 minutes, again scraping down the sides and bottom of the bowl as needed to ensure the mixture is well mixed.
- Add the eggs, sour cream and vanilla extract. Mix well on medium-high speed.
- Remove the mixing bowl from the mixer and using a wooden spoon or stiff rubber spatula, stir in the reserved flour mixture. Pour in the coconut milk and again stir to combine – leaving little lumps in the batter. Add the apples and again stir gently to combine.
- Spoon the batter into the prepared muffin tins, evenly dividing the batter among the 12 tins. Sprinkle large chunks of the topping on the batter in the tins, evenly dividing among all 12 tins.
- Bake muffins for 5 minutes at 425 degrees F. Then, leaving the oven door closed and the muffins still in the oven, reduce the heat to 350 degrees F. Bake for another 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- After you remove the muffins from the oven, allow them to cool slightly in the pan while you prepare the glaze.
Prepare the Glaze
- While the muffins cool slightly, whisk together all of the glaze ingredients, adding more coconut milk as necessary to thin the glaze.
- With a spoon, drizzle the glaze over the warm muffins before cooling completely.
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