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Apple Cream Cheese Crumb Muffins are the perfect buttery and moist apple walnut muffins with a hidden cream cheese center. Topped with a cinnamon sugar crumb topping these are the perfect fall muffins!
I love that fall is in the air. We had some high temperatures last week but I am reminded of fall and the beautiful changing leaves in the mountains. It will be pretty cool and chilly in the morning and evenings but you are dying of heat in the afternoon and have to change into shorts and take off the sweatshirts. That is typical Utah weather for you. But I am not complaining because the electric bill finally is starting to go down.
I am especially excited for fall baking. I mean isn’t that what we look forward to? All of the amazing fall baked goodies with apple and pumpkin? I love that meme that is going around that says, “My summer body wasn’t ready but my winter body is good to go!” Isn’t that the truth? 😉
This year I am bringing you some delicious recipes using walnuts. I especially love walnuts for baking because they add a new crunchy texture and the nutty walnut taste that we all love.
It took me three times to get this recipe just right. I love apple muffins but I wanted to have a surprise cream cheese center. I mean who doesn’t love when a layer of sweet cream cheese is baked into the center of a muffin? It is the BEST! Then to top it off with an amazing crumb topping! This muffin is the muffin of my dreams!
To achieve the bakery style buttery muffin the dough will be slightly thicker. You will be able to fill the muffins right to the top. The inside of the muffin is delicious and tender. And you will especially love the hidden apples and walnuts in the dough.
I used my favorite crumb topping which actually requires the butter to be melted instead of cold. The crumb topping comes together quickly and is the perfect sized crumbs ready to go on top of the muffin. I also press lightly to make the crumbs stay better. A crumbly muffin is my favorite!
These muffins are the perfect fall muffins and you must put them on your baking list as soon as you can! You are going to love every single thing about them from the buttery and moist muffin, to the apples and walnuts hidden inside, to the cream cheese center, and the cinnamon sugar crumb topping! You will want to bake these again and again!
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Apple Cream Cheese Crumb Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 1 cup chopped apples
- ½ cup chopped walnuts
Cream Cheese Mixture
- 6 ounces softened cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
Crumb Topping
- ⅓ cup packed light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ cup melted unsalted butter
- ⅔ cup all-purpose flour
Instructions
Muffin
- Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with liners and set aside.
- In a medium sized bowl combine 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Stir to combine and set aside.
- In a large bowl add ½ cup unsalted butter, 1 cup granulated sugar, and 2 eggs. Using an electric hand mixer, mix until combined. Mix in 1 teaspoons vanilla extract.
- Stir in 1 cup chopped apples and ½ cup chopped walnuts. Gradually add in the flour mixture and mix until combined. Add 1 tablespoon of the muffin batter into the bottom of the muffin liners.
Cream Cheese Mixture
- In a medium bowl add 6 ounces softened cream cheese, ¼ cup granulated sugar, and 1 large egg yolk. Mix together until smooth.
- Pour 1 tablespoon of the cream cheese mixture on top of the batter in the liners. Top the cheesecake layer with additional batter to fill each liner.
Crumb Topping
- In a small bowl add the ⅓ cup packed light brown sugar, 1 teaspoon ground cinnamon, and ¼ cup melted unsalted butter. Mix to combine then add ⅔ cup all-purpose flour until it starts to become crumbs.
- Top each muffin liner with the crumb mixture and lightly press the crumbs in place.
- Bake for 20 minutes or until a toothpick inserted into the center comes clean and the tops are lightly brown. Let the muffins sit for 5 minutes before transferring to a wire rack to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by the California Walnut Board. Thank you for allowing me to work with brands that I love. All opinions expressed are my own.
WOOOOOW!!! THESE ARE SO GOOD!!!! I will absolutely be making these again.
Do these need to be stored in the fridge or is on the counter ok?? Have you ever frozen them?