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!

Course Dessert

Cuisine American

Keyword apple cream cheese muffins, apple muffins

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 466

Author Gayle Bialas

Equipment

Ingredients

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

Instructions

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.

Notes

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

Nutrition