Apple Week: Apple Cinnamon Cream Cheese Muffins

As I mentioned yesterday, I thought it would be fun to do a whole week of apple recipes this week. I know most food bloggers’ minds automatically click to “pumpkin” when October arrives, but indulge me for a week, all right? And get ready for some delicious apple-y treats!

I bookmarked this muffin recipe last fall, but I never got around to making it. Needless to say, I never forgot about these muffins, and they were the first thing I wanted to try this year. And I’m so glad I finally made them, because these muffins are so good. Based on some of the Allrecipes reviewers’ comments, I amended the recipe a bit, and the result was a moist, flavorful, sweet and tangy and spicy muffin. They made a great on-the-go breakfast, and we all really liked them. I’ve since seen a similar muffin recipe I’d like to try (I really love the streusel topping on them), so if I try them I’ll let you know what I think.

Apple Cinnamon Cream Cheese Muffins
adapted from Allrecipes

3 ounces cream cheese, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon or apple pie spice
1 cup peeled, diced tart apples

1 1/2 teaspoons sugar
1 teaspoon ground cinnamon

1. In a mixing bowl, combine the cream cheese and sugar. Mix until smooth and creamy, then add eggs, milk, butter, and vanilla; beat until smooth. Combine the flour, baking powder, baking soda, salt, and cinnamon or apple pie spice; stir into cream cheese mixture just until moistened. Fold in apples.

2. Fill greased or paper-lined muffin cups two-thirds full. Combine 1 1/2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle over batter. Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.