These apple cream cheese muffins are deliciously soft and moist! There are three layers in these apple muffins. The muffin batter, cream cheese and streusel topping make a perfect combination. This recipe is a perfect fall treat. You can have these muffins at breakfast or as a snack.
These apple cream cheese muffins are perfect for fall. Apple muffins get a fresh touch with the addition of cream cheese layer.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Apples-I prefer using Gala apples. For a tangy flavor you can use Granny Smith.
- Lemon juice-I mix just a little with apples for flavor.
- Cinnamon and nutmeg-They go well with apples, they make the perfect fall baking together.
- Salt-It brings the flavors out but this is an optional ingredient. If you omit salt, you can simply leave it out.
- Flour-I use all-purpose flour for the batter and the crumbles.
- Baking powder-It works as a leavener, makes the muffins rise.
- Eggs-They create structure.
- Sugar-I use just enough sugar. These muffins are not overly sweet. I use granulated sugar in the muffin batter, in the cream cheese filling and in the crumbles.
- Butter and milk–Melted butter and milk give moisture and add flavor.
- Vanilla extract-I use pure vanilla extract in the muffin batter and in the cream cheese mixture.
- Cream cheese-I use full fat block style cream cheese.
Step by step instructions
First I prepare the crumble by mixing sugar, flour and cinnamon in a small-medium bowl and then adding the melted butter and stirring with a fork. I set aside the bowl.
Next I prepare the cream cheese filling. I combine softened cream cheese, vanilla extract and sugar in a medium bowl by pressing with a spoon and set aside the bowl.
Then I peel, core and chop the apples into around 0.25 to 0.5 inch (0,6cm to 1.25 cm) pieces, mix in the lemon juice and set aside the bowl.
I mix the flour, cinnamon, nutmeg, baking powder and salt in a large bowl.
Next, I place the sugar and eggs into a medium bowl and stir with a whisk until just combined.
I mix in the milk, melted butter and vanilla extract.
Then I pour the wet ingredient mixture into flour mixture and stir with a whisk. You can use a spatula at at the end. I fold the apples with a spatula.
Keeping 6 tablespoons of the batter aside, I divide the muffin batter into 12 cup muffin pan. I use almost 2 and ½ tablespoons of batter per cup. Using the back of a spoon, I try to create a hole in the middle.
Next, I place 2 teaspoons of cream cheese mixture into the center and slightly press to the filling to let it sit in the hole as much as I can.
I place the muffin batter that I set aside on top of the cream cheese-it makes almost 1 and ½ teaspoons of muffin batter for each- and spread it with the back of a spoon.
Finally, I sprinkle the crumbles on top. I bake for 22-25 minutes or until the muffins with batter parts look golden brown and the crumbles are lightly brown.
After 10 minutes, using a small spatula, I gently remove the muffins from the pan. Due to the cream cheese filling, these muffins are fragile.
I let them cool on a wire rack.
I hope you enjoy these cream cheese apples so much!
You can store completely cooled muffins in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months.
OTHER APPLE RECIPES WITH CRUMBLES YOU MAY ENJOY!
- Apple Cheesecake Bars
- Caramel Apple Bars
- Easy Apple Crumble Recipe
- Apple Pie Bars Recipe
- Apple and Blueberry Crumble
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Apple Cream Cheese Muffins
- 60 grams (6 tablespoons) all-purpose flour, dip and sweep
- 60 grams (¼ cup and 1 tablespoon) granulated sugar
- ½ teaspoon ground cinnamon
- 42 grams(3 tablespoons) unsalted butter, melted*
Cream Cheese Filling
- 170 grams (6 oz) cream cheese, full fat, block style, softened
- 30 grams (2 tablespoons) granulated sugar
- ½ teaspoon pure vanilla extract
- 235 grams (1 and ⅔ cups) all-purpose flour, dip and sweep
- 2 and ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 105 grams (½ cup) granulated sugar
- 120 grams (½ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted*
- 1 teaspoon pure vanilla extract
- 235 grams (2 and ⅓ cups) apples, cored, peeled and chopped into small pieces
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into a regular size 12 cup-cupcake/muffin pan and set aside.
- Place the flour, sugar and cinnamon in a small-medium bowl and stir with a fork. Pour the melted butter and stir until the mixture forms crumbles. If you are working in a hot environment, you can keep the mixture in the fridge to keep the butter cold.
Cream Cheese Filling
- Put the cream cheese, sugar and vanilla extract in a medium bowl and stir with a spoon until completely combined. Set aside the bowl.
- Put the chopped apples into a small bowl and mix in the lemon juice.
- Place the flour, cinnamon, nutmeg, baking powder and salt in a large bowl and stir with a whisk. Set aside.
- Mix the eggs and sugar in a medium bowl and whisk for almost 20 seconds until combined well.
- Add the milk, melted butter and vanilla extract and stir with a whisk.
- Pour the wet mixture over the flour mixture and stir with a whisk. You can continue with a spoon/spatula.
- Fold the apples with a spoon/spatula.
- Set aside 6 tablespoons of the muffin batter.
- Divide the muffin batter (almost 2 and ½ tablespoons per cup) into a 12 muffin cup tin.
- Spread the batter to the sides with a back of a spoon. Try to fill 2 teaspoons of cream cheese mixture into the middle hole you created as much as you can and gently press to the filling.
- Top the cream cheese mixture with the batter you set aside (½ tablespoon for each muffin) and spread it with the back of a spoon.
- Sprinkle the crumbles on top.
- Bake for 22-25 minutes or until the batter part of the muffins look golden brown and the crumbles are lightly brown.
- Let the muffins cool in the pan for 10 minutes and then gently remove them from the pan with the help of a small spatula or a knife as these muffins are fragile due to the cream cheese. Let them cool on a wire rack.