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Apple Crisp Muffins

 Apple Crisp Muffins
Waking up to the smell of apple muffins will start your family‚Äôs day off right. Cream cheese filling makes them moist and tender, and oats and nuts in the topping add crunch.—Connie Boll, Chilton, Wisconsin
12 ServingsPrep: 30 min. Bake: 20 min.

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

  • Preheat oven to 400°. In a large bowl, combine flour, sugar,
  • baking powder, salt and cinnamon. In another bowl, combine egg, milk

2 of 2

Apple Crisp Muffins (continued)

Directions (continued)

  • 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 flour, oats, brown sugar and
  • cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over
  • filling. Bake 16-20 minutes or until a toothpick inserted in muffin
  • comes out clean. Cool 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.