We've had a few scattered snowstorms over the past couple of months, although, disappointingly, not for Christmas. Other than that, the days have been sunny and mild. I suppose it's better for our heating bill, but just as I was longing for a gray, gloomy, chilly day, the snow came...
The city always feels quieter when it snows, with everything blanketed in white and the air muted, cold and still. For our quiet Sunday at home, we made lamb and potato stew for dinner, and it was so warming and comforting. The snow continued through today until the afternoon, and baby boy and I have been quite cozy by the fire all day.
Maybe I shouldn't share a muffin recipe two weeks in a row, but these have been waiting quite a while for their turn, since I baked them last summer and am just now getting around to editing the photos.
With the spiced apples, creamy filling and crunchy streusel topping, these are perfect for a snowy day breakfast. Their sweet, spicy scent filled the kitchen, and it was hard to wait for them to cool off enough before splitting one open to taste.
Apple Cinnamon Streusel Cream Cheese Muffins
- 3 apples, peeled, cored and diced
- 4 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 cup oil
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 8 ounces cream cheese, cold
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, cold
Preheat the oven to 350 and line a muffin pan with 14 paper liners. In a saucepan, combine the diced apples, butter, 1 tablespoon brown sugar and cinnamon. Cook over medium heat for about 10 minutes, stirring occasionally, until the butter is mostly evaporated and the apples are softened. While the apples are cooking, get the batter and streusel topping ready.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the milk, oil, 1/2 cup brown sugar, eggs and vanilla and whisk well to combine. Fold in the cooked apples.
Cut the cream cheese into 14 pieces and set aside.
For the streusel topping, combine all ingredients in a bowl and use a pastry cutter to cut the butter in until the topping is crumbly.
Spoon about 1/8 cup of the batter into each of the paper liners. Place the pieces of cream cheese on top of the batter. Cover the cream cheese with the rest of the batter; the muffin cups will be very full. Sprinkle the batter generously with the streusel topping.
Bake for about 20 minutes, until the tops are cooked through. Cool in the pan for a few minutes, then serve warm.
Yields 14 muffins
Recipe from Curly Girl Kitchen