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Cream Cheese Apple Streusel Muffins

These Apple Streusel Muffins are packed with fresh apples, a creamy cheesecake filling, and sprinkled with a cinnamon streusel topping. One of the best fall breakfast recipes!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: apple cream cheese muffins, apple muffins
Servings: 16 muffins
Calories: 466kcal


  • 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)
  • cup milk, any kind (I used 2%)
  • 2 eggs
  • 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
  • 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


Serving: 1muffin | Calories: 466kcal | Carbohydrates: 69g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 207mg | Potassium: 177mg | Fiber: 1g | Sugar: 41g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg