Spiced Apple Muffins are an amazingly moist muffin with coconut milk, coconut and a SECRET spice for a twist on plain apple muffins. Topped with streusel and a simple glaze.
These muffins are a bit different from ones you may have had in the past. First, the apples themselves give them a naturally sweet taste. Next, you get a hint of coconut flavor from coconut milk and dried coconut. The real surprise comes from Asian five-spice powder.
I’ve never used this before and assumed it was more of a savory spice mix but no, it’s a blend of cinnamon, cloves, fennel, star anise and black pepper. How can that be bad. If you’re sick of pumpkin spice, give this a try and change things up a bit.
I kept the apple chunks fairly large so the flavor and texture of the muffin itself was interesting. I love the addition of a little bit of coconut milk to the batter and also to the glaze. A little dried coconut in the streusel topping was subtle and not overpowering. This was just a great overall combination of flavors that complimented the apples so well.
I made these in advance for some weekend guests and froze them. While they tasted marvelous, freezing them seemed to dry them out a bit. For best results I would make them the same day or leave them in a sealed container on the counter and eat the following day. I loved them still slightly warm. I’m so glad fall has finally arrived. Harris Teeter.
Adapted form A family Feast
Spiced Apple Muffins
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Asian five-spice powder
- ½ teaspoon salt
- ½ cup butter room temp
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs
- ½ cup sour cream
- 2 teaspoons vanilla
- ¼ cup coconut milk
- 1 ½ cups apples peeled and chopped into ½ inch pieces
- ⅓ cup brown sugar
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ cup butter melted
- ½ cup flour
- ¼ cup unsweetened coconut flakes
- ½ cup confectioner’s sugar
- 2 tablespoons coconut milk
- ¼ teaspoon vanilla
- Preheat oven to 425º. Line a 12 cup muffin tip with paper liners.
- In a medium bowl, whisk together flour, soda, baking powder, five-spice powder and salt. In the bowl of an electric mixer, cream butter. Add both sugars and beat on high for about 2 minutes. Add eggs, sour cream and vanilla and mix well.
- Remove the bowl from the mixer and add the flour mixture. Add coconut milk and stir just until combined, it can be lumpy. Fold in apples and spoon into prepared muffin tin with an ice cream scoop.
- For the topping, combine all ingredients and stir until combined. Sprinkle over the muffins.
- Bake for 5 minutes. Without opening the oven door, reduce temperature to 350º and continue to cook for 10-15 minutes or until a toothpick comes out clean.
- Let them cool slightly in the pan while you prepare the glaze,.
- Whisk together the ingredients for the glaze and drizzle over the warm muffins. Eat right away or store at room temperature in a sealed container.
- Makes 12 muffins.