Apple Cream Cheese Muffins
I am always looking for new apple recipes that I can use at our farmhouse in Umbria. Since our last name translates as “apples”, we named our farmhouse rental Il Casale di Mele. As well as using an apple theme throughout the house in the decor, I like to bake our weekly guests an apple themed treat upon their arrival.
I came across these apple muffins with a cream cheese filling and a streusal topping in a Taste of Home magazine, and they looked so good I had to give them a try. I made a few changes in the recipe as I actually was testing it out for my other healthy recipe blog, but the muffins turned out so well I just had to share them here as well. I made a double batch of these muffins and froze one batch to serve over the holidays when we have all the family staying with us. The grandkids love muffins and I know these apples muffins will be a big hit. Once frozen, the streusal topping will not stay as crisp, but the muffins will taste just as good! The ingredient list may look a little long in this recipe, but the muffins are really easy and quick to assemble. I usually use Granny Smith apples for my baking because I love their tartness but for this recipe I used Honeycrisp apples and they worked out great.
Apple Cream Cheese Muffins
Yield: Makes 12 Muffins
Prep Time: 20 mins
Cook Time: 20 mins
A creamy cheese filling is enjoyed with every bite.
2 Cups All-Purpose Flour
1/3 Cup Dark Brown Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Large Egg, Beaten
1 Cup Milk (I Used Skim)
1/2 Cup Light Olive OIl
2 Cups Finely Chopped Peeled Apples
1 (8 Ounce) Package Light Cream Cheese (Not Fat Free)
3 Tablespoons Maple Syrup
1 Tablespoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Cup All-purpose Flour
1/4 Cup Old Fashioned Rolled Oats
1/4 Cup Dark Brown Sugar
1/2 Teaspoon Grund Cinnamon
3 Tablespoons Butter
1/3 Cup Chopped Walnuts
Preheat oven to 375 degrees F.
In one bowl, combine the flour, sugar, baking powder, salt, and cinnamon and stir to mix.
In another bowl, whisk together the egg, milk, and olive oil.
Stir the dry ingredients into the egg mixture just until moistened, then fold in the chopped apples.
Fill lightly greased or paper filled muffin cups 3/4 full with the batter.
In a small bowl, stir together the filling ingredients.
Drop a tablespoon of the filling onto each muffin.
Combine the topping ingredients in a bowl, and rub together with your fingers until crumbly.
Sprinkle the topping over each muffin, and then bake for 20 to 25 minutes, or until the center is set when a cake tester is inserted.
Cool for 5 to 10 minutes, then remove from the muffin tin.
Adapted From Taste of Home Magazine