- 1
Ingredients
- 3-1/4 c all-purpose flour, divided
- 1 Tbsp baking powder
- 2 tsp ground cinnamon, divided
- 1 tsp salt
- 1 (8 oz) package cream cheese, softened and divided
- 2 c granulated sugar, divided
- 1/4 tsp almond extract
- 1/3 c firmly packed light brown sugar
- 2 Tbsp butter, softened
- 1/2 c vegetable oil
- 1/3 c whole milk
- 2 large eggs
- 1 c peeled and shredded Granny Smith apple
Preparation
Step 1
Preheat oven to 350º. Line 12 jumbo-size muffin cups with paper liners.
In a medium bowl, whisk together 3 c flour, baking powder, 1 tsp cinnamon, and salt; set aside.
In a medium bowl, beat 4 oz cream cheese, 1/2 c granulated sugar, and almond extract at medium speed with a mixer until smooth; set aside.
In a small bowl, stir brown sugar, remaining 1/4 c flour, and remaining 1 tsp cinnamon. Using a pastry blender, cut in softened butter until mixture is crumbly; set aside.
In a large bowl, beat remaining 4 oz cream cheese and remaining 1-1/2 c granulated sugar at medium speed with a mixer until fluffy. Add vegetable oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apple and flour mixture until well combined.
Divide batter among prepared muffin cups. Divide cream cheese mixture among muffin cups, dropping into center of batter. Sprinkle with topping.
Bake 30 to 35 minutes or until golden brown.
From Cooking with Paula Deen, September/October 2013.