One of my favorite parts of our stay at High Hampton was their delicious food! With breakfast, they would bring out the day’s house made pastry to compliment your meal! This apple cinnamon cake was such a treat and gave me all the fall vibes! Here’s a recipe inspired by High Hampton for you to enjoy with your coffee this weekend!
Apple Cinnamon Coffee Cake Muffins
Inspired by High Hampton
Ingredients:
1 yellow cake mix
1/2 cup canola oil
2 teaspoons pumpkin pie spice or cinnamon
3 eggs
1 cup sour cream
1 teaspoon vanilla
3 medium Granny Smith apples, peeled and chopped
1 tablespoon lemon juice
2 tablespoons all-purpose flour
Streusel Topping:
1/2 cup white sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons butter, softened
Instructions:
Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.
In a large bowl, combine the cake mix, oil, cinnamon or pumpkin pie spice, eggs, sour cream, and vanilla. Using an electric mixer, beat on low for 30 seconds to incorporate the ingredients and then beat on high for 3 minutes.
Toss the chopped apples in the lemon juice and then add the flour and toss to coat evenly. Fold the apples into the cake batter and then divide evenly in the lined muffin tin.
Whisk together all the streusel topping ingredients except the butter. Add the butter and cut it in with two knives or a pastry cutter until crumbly. Sprinkle evenly over the cake batter.
Place the pans in the preheated oven and bake for 20-30 minutes or until golden on top and a toothpick inserted into the center of one of the muffins comes out clean. Makes 24 muffins.