Mini Apple Coffee Cakes

Here is a nice breakfast treat for an after-Easter Sunday Mass/service. While the children are overdosing on Easter goodies, the grownups can enjoy a cup of coffee and a Mini Apple Coffee Cake. This is a relatively fast and easy recipe that goes into the oven quickly with a little prep time. It makes a dense but tasty break in the morning. They are great warm and still go down quite easily later in the day when they are cooled down. I like the fact that the toasted walnut crunch is on top of the muffins so the apple bits in the coffee cake have their chance to shine alone.

Mini Apple Coffee Cakes

INGREDIENTS:
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 cup sugar
½ cup brown sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
½ teaspoon ground cinnamon
1 cup unsweetened applesauce
1 cup finely diced tart apple
Freshly grated zest of one lemon
1 teaspoon vanilla extract
1-1/2 cups (12 ounces) sour cream
3 eggs
6 tablespoons butter, melted

STREUSEL:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
4 tablespoons cold butter
½ cup chopped walnuts, toasted

Combine all the ingredients in a large mixing bowl and stir to combine but don’t over mix.

For Streusel, combine listed ingredients and mix until crumbly.

Scoop into cupcake paper lined muffin tins, filling only 2/3 full. Sprinkle top of each mini-coffee cake with Streusel.

Bake at 350degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from pans to wire racks.  Yield depends on size of muffin tins. If you are using large-sized ones, you get about a dozen. Smaller, regular cupcake size and you will get more.