These Apple Streusel Muffins are packed with fresh apples and a creamy cheesecake filling, then sprinkled with a cinnamon streusel topping. One of the best fall breakfast recipes!
Once the weather begins to cool down, I put my oven to work making all kinds of fall baked goods. From Pumpkin Spice Cookies to Apple Coffee Cake to Baked Apples, I can never satisfy my fall sweet tooth!
Lately I’ve been savoring these apple cinnamon streusel muffins for breakfast. These muffins are the best of all worlds – they’re simple to make, packed with apple-cinnamon flavor, and because they contain a cream cheese filling it tastes like you’re eating dessert for breakfast!
And easy breakfast ideas are the name of my game.
This is a great recipe to tuck up your sleeve for when guests come to stay for the holidays. You can make a big batch of apple streusel muffins a day or two before they arrive, and keep them out to serve for breakfast in the morning.
Trust me, you’re going to love these fall muffins!
Ingredients for Apple Streusel Muffins
This apple cinnamon streusel muffin recipe has three components: the apple muffin batter, the cream cheese filling, and the cinnamon streusel topping. Don’t worry, many of the ingredients are used more than once!
- All-purpose flour
- Baking powder
- Ground cinnamon
- Cream cheese
- Granulated sugar
- Light brown sugar
- Almond extract
- Unsalted butter
- Coconut oil
How to Make Apple Streusel Muffins:
This is an incredibly easy apple muffin recipe, despite having a few extra steps. Here’s an overview of how the recipe comes together:
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Make the cream cheese filling: In a medium bowl, beat 4 ounces of the softened cream cheese, ½ cup granulated sugar, and almond extract until smooth. Set aside.
Make the streusel topping: In another bowl, combine the brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Set aside.
Make the muffin batter: In another bowl, beat the remaining 4 ounces of cream cheese and remaining 1 ½ cups granulated sugar until fluffy.
Add oil and milk, beating until smooth. Add eggs, beating until combined.
Stir in shredded apples and flour mixture until well combined.
Spoon the batter into 14 lined muffin cups. Drop cream cheese mixture into center of the batter. Then, sprinkle brown sugar streusel over batter.
Bake until golden brown.
How to Store Cream Cheese Apple Muffins:
Because the cream cheese is baked into the muffins, it’s safe to store these at room temperature. They’ll last up to three days in an airtight container.
Can These Muffins Be Frozen?
Yes! Let them cool completely on your countertop, then seal inside a freezer bag. When ready to eat, thaw on the counter for a couple hours.
Can the Cream Cheese Filling Be Omitted?
If you’d like to make classic apple streusel muffins, you should be fine to omit the cream cheese filling.
However, you’ll still need to add cream cheese directly to the muffin batter, as instructed. The cream cheese in the muffin batter makes the finished muffins incredibly rich and moist.
Tips for Making the Best Apple Muffins
- I prefer making this recipe with either Honey Crisp or Granny Smith apples. Both are fairly hearty and shred well.
- You can shred the apples using the side of a box grater, or in a food processor (if it came with a shredding blade).
- Make sure to use brick-style cream cheese in this recipe rather than the whipped kind that comes in a tub.
Looking for More Fall Muffin Recipes?
I have quite a few muffin recipes on my site. Here are some of my favorites to make during the fall:
- Apple Cinnamon Muffins
- Pumpkin Apple Muffins
- Pumpkin Blueberry Muffins
- Pumpkin Nutella Muffins
- Peanut Butter Chocolate Chip Muffins
Cream Cheese Apple Streusel Muffins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 package (8 ounce) cream cheese softened and divided
- 2 cups granulated sugar divided
- ¼ teaspoon almond extract
- 2 tablespoons unsalted butter softened
- ½ cup melted coconut oil (or vegetable oil)
- ⅓ cup milk, any kind (I used 2%)
- 2 eggs
- 1½ cup shredded peeled Honey Crisp or Granny Smith apple About 2 medium apples
Cinnamon Streusel Topping
- ¼ cup packed light brown sugar
- ½ tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
- ⅓ cup all-purpose flour
- Preheat oven to 350°F. Line 2 muffin tins with paper liners (about 14-15 muffin cups). Set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, beat 4 ounces softened cream cheese, ½ cup granulated sugar, and almond extract with an electric hand mixer or stand mixer with fitted paddle attachment at medium speed until smooth. Set aside.
- To make the streusel topping, in another medium bowl, combine the brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir well until it resembles wet sand. Set aside.
- In another large bowl, beat remaining 4 ounces cream cheese and remaining 1½ cup granulated sugar until fluffy. Add oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apples and flour mixture until well combined.
- Spoon batter into prepared muffin cups, filling a little over ¾ full. Drop cream cheese mixture into center of batter. Then sprinkle brown sugar streusel over batter.
- Bake for 28-32 minutes, or until golden brown. Let cool in pan for 10 minutes. Then remove from pans and cool completely on a wire rack.
- Muffins will keep in an airtight container at room temperature for up to three days.
- Muffin recipe from Paula Deen's Fall Baking Magazine - 2014