Awesome Apple Cream Cheese Crumb Cake Muffins

Sign up to save this recipe to your profile
12 jumbo muffins Medium
(0)
Total: Active:
PREVIOUS: Gluten-free Carrot Cake Muffins NEXT: Creole Cream Cheese

Ingredients (1)

  • Apple Filling: 3 Large Apples, peeled, cored and coarsely chopped-- 1 Tablespoon Lemon Juice-- 1/4 Cup Light Brown Sugar-- 1 Teaspoon Ground Cinnamon-- 1/2 Teaspoon Ground Allspice-- Batter:-- 1-3/4 Cups All-purpose Flour-- 1-1/2 Teaspoons Baking Powder-- 1/4 Teaspoon Salt-- 1/2 Cup Unsalted Butter, softened-- 8 Ounces Cream Cheese, softened-- 1-1/2 Cups Granulated Sugar-- 2 Teaspoons Vanilla Extract-- 2 Large Eggs-- Crumb Topping: 1/4 Cup Unsalted Butter, 1/2 stick, melted-- 1 Cup All-purpose Flour-- 1/4 Cup Light Brown Sugar, packed-- 1/2 Teaspoon Cinnamon-- 1/8 Teaspoon Allspice-- Pinch Nutmeg-- Glaze: 1 Cup Confectioner's Sugar-- 1 Tablespoon Milk-- 1/2 Teaspoon Vanilla Extract

Summary

Much like an apple cake, this recipe will produce a moist cake-like inside. Don’t forget to drain the apples before using them in the batter. The crumb topping adds that extra crunch for a more dimensional taste. These muffins will not have a high crown but will look just like a typical apple cake in a muffin cup. Serve warm with vanilla ice cream or whipped cream.
COOKS NOTES: The apple of your choice will vary from season to season. All year long, the best pick is a Golden Delicious apple. Seasonally, choose an apple that is not too tart, crisp and bakes without getting mushy or watery. My pick for Fall is a HoneyCrisp Apple. Lorrainesfav

Instructions

  1. 11. Preheat the oven to 350 degrees. Line 12 Jumbo muffin cups with paper or foil liners.
    2. MAKE THE BATTER: In a large bowl, toss the apples and the remaining filling ingredients until evenly coated. Set aside.
    3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
    4. With an electric mixer on medium speed (4), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes
    5. Add the eggs, one at a time, beating well after each addition.
    6. On medium low speed, add the dry ingredients slowly and beat until smooth.
    7. Drain the excess liquid from the apple mixture. BY HAND, gently fold in the apple mixture just a few turns until evenly combined. Do not over mix.
    8. MAKE THE CRUMBS: In a medium bowl combine all the topping ingredients with your fingers forming large crumbs. Add more flour if too moist.
    9. PUT IT ALL TOGETHER: Add the batter to the top of each muffin cup. Sprinkle on the crumb topping and gently push into the batter. Push any loose crumbs back onto the muffin. Bake for 25-35 (25) minutes or until a tester comes out clean and the crumbs are golden brown. Cool 15 minutes in the pan and then remove to a tray to cool to room temperature.
    10. MAKE THE GLAZE: In a medium mixing bowl, whisk together all the glaze ingredients until smooth and pourable. If too thick add more milk. Drizzle on the cooled muffins in a back and forth motion. Let the glaze harden before serving.
  2. 2Notes: This recipe will also make 16 regular size muffins. Bake time will decrease accordingly.
Load Comments

Recommended from Chowhound