Apple Cream Cheese Crumb Muffins
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!
Servings: 12
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
Calories: 410kcal | Carbohydrates: 51g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 203mg | Potassium: 140mg | Fiber: 1g | Sugar: 29g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
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