The farmers markets are brimming with all sorts of delicious apples—Macouns, McIntoshs, Cortlands—and this cold weather makes me crave a sweet treat! This is rather unusual behavior (having a thing for sweets), but as you can tell from recent Dreamy Dish entries, I seem to have developed quite the sweet tooth! I blame it on the endless hours of pathophysiology studying, or perhaps the ridiculously cold fall weather, but whatever it is, these muffins are a delightful reward for whatever might ail you. They are quick, sweet, moist, easy, and delicious. Oh! Did I mention they are low-fat, too?! Bonus!
These are absurdly good served warm, especially with a hot Starbucks latté (well, what isn’t?!). They also make your house smell delightful! So the next time you’re at home, in the need of some sweet comfort, this is the ticket!
Apple Streusel Muffins
Adapted by Cooking Light
Cooking spray
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
¾ cup granulated sugar
¼ cup (2 ounces) reduced-fat cream cheese, softened
¼ cup butter, softened
2 tablespoons amaretto (optional)
1 teaspoon vanilla extract
1 large egg
½ cup reduced-fat sour cream
¼ cup reduced-fat milk
¾ cup finely chopped Gala apple (or your other favorite fall baking apple!)
1 tablespoon all-purpose flour
Streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds
Glaze:
1 cup powdered sugar
1-3 tablespoons reduced-fat milk (start with 1 tablespoon and if too thick, add another)
Preheat oven to 350°.
Place muffin cup liners in 12 muffin cups; coat with cooking spray.
Lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto (if using), vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 22 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
To prepare glaze, combine powdered sugar and 1 tablespoon milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
{ 4 comments… read them below or add one }
I hope you guys gave these muffins a try – let me know what you think!!
Hi Janice,
If you omit the cream cheese, I think you’d probably have a less dense muffin (crumblier) and probably a bit less moist. The cream cheese helps bind the ingredients together. I think you could certainly give it a try, but I would probably add a bit more butter, and a bit more sour cream. Let us know how it turns out if you make the substitution!
These look really delicious, just my kinda muffin!
These muffins look delicious. I bet they taste wonderful!