Oh i love Jacinda’s Rick’s Rich Jam Muffins so much that I want to fill all muffins with creamy and/or gooey centers from now until eternity. Last Sunday morning I had a craving for apples and cream cheese so I whipped up these apple muffins with cream cheese centers and streusel topping – totally worth the extra steps.
Get the full Cream Cheese Filled Apple Muffins recipe after the jump…
Apple Cream Cheese Muffins
2 tbls butter
4 tbls brown sugar
3 tabls flour
5 oz. Cream cheese
2 tbls beaten egg
2 tablespoons brown sugar
1 3/4 cup flour
3/4 cup brown sugar
1.5 teaspoons baking powder
3/4 tea cinnamon
1/2 tea salt
2 eggs beaten (minus 2 tablespoons used for the filling)
1/2 cup vegetable oil
2/3 cup apple sauce
2 small apples (or one large), grated, water squeezed out
1 teaspoon Vanilla
1. First make your streusel by combining the flour & brown sugar and cutting in the butter until it’s all crumbly. Set aside.
2. Now make your filling by mixing together the cream cheese, 2 tablespoons beaten egg and 2 tablespoons brown sugar until it’s creamy. Set aside.
3. Combine the dry ingredients in the bowl of your mixer until well mixed. Add the wet ingredients and mix until combined (not too long). Stir in the grated apples.
4. Use muffin liners (or if you run out like me, a square of parchment paper). Fill 12 muffins halfway full. Add a dollop of cream cheese filling:
Cover the cream cheese with more muffin mix to fill each liner then cover with streusel.
Bake at 350 for 27-32 minutes. Let cool until you can touch them, then move to a cooling rack for ten minutes (these are better not eaten too hot).