Monday, September 5, 2011

Apple Cream Cheese Muffins

    Since apples are in season, I felt inspired to make these delicious Apple Cream Cheese Muffins. I found the recipe in one of those mini Pillsbury magazines you find in the grocery aisle five or six years ago. I think they're delish.
    They are a great way to use up any old or bruised apples you may have, and they freeze well so you don't have to worry about them going stale (Not that stale muffins are a huge concern in this house).

Apple Cream Cheese Muffins:

Photo from Pillsbury: Hamburger Edition 2006


3/4 cup packed brown sugar (Reserve 1 Tbsp. in a separate bowl for the filling)
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, beaten (Reserve 1 Tbsp. Add to the same bowl as the reserved brown sugar, for the filling)
2/3 cup vegetable oil
1/4 cup applesauce (I used my Homemade Apple Pie Filling. Just toss it in a food processor to purée and Voila)
1 tsp. vanilla
1 cup apple, peeled and shredded (about 1 lg. or 2 sm.)
1/3 cup cream cheese, softened


3 Tbsp. packed brown sugar
2 Tbsp. flour
1 Tbsp. butter or margarine, softened

(1) Heat oven to 350 degrees F. Prepare a muffin tray, by spraying with cooking spray or lining with muffin cups.
(2) In a large mixing bowl, combine all but 1 Tbsp. of the brown sugar, flour, baking powder, cinnamon and salt.

(3) Add the oil, applesauce, vanilla, and remaining egg to the flour mixture.
Beat on medium speed until combined. Stir in the shredded apple.

(4) Add the reserved 1 Tbsp. of brown sugar and 1 Tbsp. of egg to a food processor. Add the cream cheese. Pulse to combine.

(5) Fill the muffin tray less than half full with the apple cinnamon batter. Top each with 1 tsp. of the cream cheese mixture. Top each with a spoonful of the remaining batter to fill the cups 2/3rds full.

Make a small well inside the batter
to hold the cream cheese mixture.

Add the cream cheese mixture.

Top with the remaining batter.
(6) In a small bowl, mix all the streusel ingredients; sprinkle over batter.

(7) Bake 22-26 minutes, or until a toothpick inserted into the center comes out clean. Remove from pan. Cool slightly, about 10 minutes.

*Recipe yields 12 muffins.

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