Apple Cinnamon Streusel Cream Cheese Muffins

Apple Cinnamon Streusel Cream Cheese Muffins


  • 3 apples, peeled, cored and diced
  • 4 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 8 ounces cream cheese, cold


  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, cold

Preheat the oven to 350 and line a muffin pan with 14 paper liners.  In a saucepan, combine the diced apples, butter, 1 tablespoon brown sugar and cinnamon.  Cook over medium heat for about 10 minutes, stirring occasionally, until the butter is mostly evaporated and the apples are softened.  While the apples are cooking, get the batter and streusel topping ready.

In a large bowl, whisk together the flour, baking powder, baking soda and salt.  Add the milk, oil, 1/2 cup brown sugar, eggs and vanilla and whisk well to combine.  Fold in the cooked apples.

Cut the cream cheese into 14 pieces and set aside.  For the streusel topping, combine all ingredients in a bowl and use a pastry cutter to cut the butter in until the topping is crumbly.

Spoon about 1/8 cup of the batter into each of the paper liners.  Place the pieces of cream cheese on top of the batter.  Cover the cream cheese with the rest of the batter; the muffin cups will be very full.  Sprinkle the batter generously with the streusel topping.

Bake for about 20 minutes, until the tops are cooked through.  Cool in the pan for a few minutes, then serve warm.

Yields 14 muffins

Recipe from Curly Girl Kitchen