Cream Cheese Stuffed Apple Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I've been itching to bake something seasonal and this fit the bill. Adapted from a recipe from the Closet Cooking blog. Ingredients:
cheesecake filling |
1/4 cup sugar |
8 oz. cream cheese, room temp (may used reduced fat) |
1 egg, beaten |
1 tsp vanilla extract |
streusel topping |
3 tbsp butter, room temp |
1/2 cup flour |
1/4 cup brown sugar |
1/4 tsp cinnamon |
1/4 cup rolled oats |
muffins |
1/2 cup brown sugar |
3/4 cup plain greek yogurt (i used 0%) |
1/2 cup unsweetened apple sauce |
1/4 cup oil (i used sunflower) |
1 egg, beaten |
1 tsp vanilla extract |
1 tsp lemon juice |
2 tbsp almond milk/milk |
1 cup unbleached ap flour |
3/4 cups whole wheat flour |
3/4 cup rolled oats |
2 tsp baking powder |
1/2 tsp baking soda |
2 tsp cinnamon |
1/4 tsp nutmeg |
1/2 tsp salt |
2 large apples, cored and cut into small cubes (i used gala and macintosh) |
Directions:
1. Preheat oven to 375F. Prepare muffin tins with liners or cooking spray.
2. Cheesecake Filling
3. Combine ingredients in a mixing bowl. Beat until smooth.
4. Streusel Topping
5. Combine ingredients in a mixing bowl and mix until crumbly.
6. Muffins
7. In a large bowl, combine brown sugar, yogurt, apple sauce, oil, egg, vanilla, lemon juice and almond milk.
8. In a separate bowl, combine flours, oats, baking powder & soda, cinnamon, and salt.
9. Slowly stir dry ingredients into wet, mix until well incorporated. Fold in apples.
10. Spoon half of mixture into prepared muffin tins. Create a small indentation in the batter before spooning 1 tbsp cheesecake filling into each. Top with remaining muffin batter.
11. Sprinkle streusel mixture over top of each muffin. Bake for 20-25 minutes, use the toothpick test.
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