Categories: Breakfast
Ingredients
- 1 3/4 cups/220g all-purpose/plain flour
- 3/4 cup/70g granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup/120ml milk
- 2oz/55g cream cheese
- 4 tablespoons/56g butter, softened
- For the cheesecake mixture:
- 4oz/120g Cream Cheese
- 1/4 cup/50g granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- For the apple mixture:
- 1 tablespoon orange juice
- 1 tablespoon butter
- 2 medium sized cooking apples
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- For the Topping:
- 1/4 cup/50g Butter, melted
- 1/4 cup/50g granulated sugar
- 1/4 cup/50g all-purpose/plain flour
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 375f/190C
- Line 12 muffin cups in a muffin pan with paper liners.
- Beat together the sugars, butter, cream cheese and egg until well blended and pale.
- Stir in the milk and then add the flour, baking powder, and salt until combined.
- Fill prepared muffin cups about a ΒΌ of the way full. Set Aside.
- For filling:
- Peel, core and chop the apples, add them to a small bowl and coat with 1 tablespoon of the juice to keep them from going brown.
- Add the cornstarch and coat the apples evenly.
- In a small saucepan on med heat, melt the butter.
- Add the remaining juice, sugar, salt and cinnamon
- Add the apples and stir well and cook for 3-5 minutes to soften. If the mixture becomes too thick, add a bit more juice.
- Remove from heat and set aside.
- In a small bowl, beat cream cheese, vanilla, sugar and egg yolk until smooth.
- Drop a rounded tablespoonful into the center of each muffin. Followed by a tablespoon of the apples and then top each one with the remaining batter.
- Mix together the topping ingredients and top each muffin evenly with the topping.
- Bake 20 – 25 minutes or until golden brown.
- Cool on a wire rack for 5 minutes before moving to a cooling rack to cool completely before serving.