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Apple Crisp Muffins Recipe

Apple Crisp Muffins Recipe photo by Taste of Home

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Waking up to the smell of apple muffins will start your family’s day off right. Cream cheese filling makes them moist and tender, and oats and nuts in the topping add crunch.—Connie Boll, Chilton, Wisconsin

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Apple Crisp Muffins Recipe

Prep: 30 min. Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg, beaten
1 cup 2% milk
1/2 cup canola oil
2 cups finely chopped peeled apples
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons maple syrup
4 teaspoons grated orange peel
1/4 teaspoon ground nutmeg
TOPPING:
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/4 cup chopped pecans

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into centers of muffins.
For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake at 400° for 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 356 calories, 22 g fat (7 g saturated fat), 47 mg cholesterol, 262 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Apple Crisp Muffins in Country Woman August/September 2010, p39

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Apple Crisp Muffins

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Reviewed on Nov. 15, 2011 by SHOK

OOOhhhh!!!! And the calories for a little itty bitty muffin are...well...disgraceful!!!

Reviewed on Nov. 15, 2011 by SHOK

I am horrified at the nutrition info. The fat, cholesterol, and sodium contents are terrible for a little muffin. Could you knock off a little baking powder, substitute low- or fat-free cream cheese, and cut back on the brown sugar some? I don't even know if that would help any though. Not sure I'll even make these due to the nutrition problems.

Reviewed on Nov. 15, 2010 by HeatherHH

This muffin was definitely very moist, but the taste wasn't anything out of the ordinary. And considering the extra work of both a filling AND a topping, my expectation was to be wowed. For the amount of work involved, I did not care for this muffin.