Double Apple Harvest Muffins Recipe

Introduction

Double Apple Harvest Muffins are a delightful autumn treat, combining the sweetness of fresh apples with warming spices and a creamy cheese filling. Topped with a crunchy apple streusel, these muffins bring comfort and flavor to your breakfast or snack time.

Ingredients

• Apple Topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup rolled oats
• 1/4 cup Wesson Canola Oil
• 1 large Honeycrisp apple, divided
• 2 tsp lemon juice
• Muffins:
• 2 1/2 cups all-purpose flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (optional)
• 1 pinch salt
• 3/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1 cup applesauce
• 1/2 cup Wesson Canola Oil
• 1 tsp pure vanilla extract
• Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 2 tbsp 2% milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon (optional)

Instructions

1. Step 1: Prepare the apple topping. In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Stir in Wesson Canola Oil until the mixture is crumbly. Core and finely dice half of the apple, toss with lemon juice, then add to the topping mixture. Set aside.
2. Step 2: Preheat your oven to 375°F (190°C). In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Dice the remaining half of the apple and toss it into the dry ingredients.
3. Step 3: In another bowl, whisk together brown sugar, eggs, applesauce, Wesson Canola Oil, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and stir until combined.
4. Step 4: Line 12 muffin cups with tulip paper liners for best results with these tall muffins. Divide the batter evenly among the muffin cups. Sprinkle the apple topping evenly over the muffins.
5. Step 5: Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into a muffin center comes out clean. Remove from oven and let cool slightly.
6. Step 6: To make the cream cheese filling, beat softened cream cheese until smooth using a mixer. Add powdered sugar, milk, vanilla, and cinnamon if using. Beat until fully smooth.
7. Step 7: Create filling pockets by inserting the end of a small wooden spoon or chopstick into the top of each muffin and moving it back and forth to hollow out a space. Fill a piping bag or a zippered plastic bag with the cream cheese filling and pipe it into each muffin pocket.

Tips & Variations

• Use tulip paper liners to support the tall muffins and keep their shape while baking.
• Try substituting Granny Smith apples for a tarter flavor or Fuji apples for added sweetness.
• Add a pinch of ground cloves to the topping mixture for a warm, spiced note.
• For a dairy-free version, replace cream cheese with a vegan cream cheese alternative and use a plant-based milk.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or in a warm oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with the same amount of all-purpose flour, although the texture may be slightly less tender.

How do I prevent the cream cheese filling from leaking out?

Create a small but careful pocket inside the muffin and avoid overfilling. Use a piping bag with a narrow tip to control the amount of filling added.

Double Apple Harvest Muffins Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

These Double Apple Harvest Muffins are a delightful blend of sweet and spicy flavors, featuring fresh Honeycrisp apples both in the batter and as a crumbly topping. Enhanced with warm spices like cinnamon, ginger, nutmeg, and cloves, these tall muffins are filled with a creamy cinnamon-spiced cream cheese center for a luscious finish.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Apple Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/3 cup rolled oats
• 1/4 cup Wesson Canola Oil
• 1 large Honeycrisp apple, divided
• 2 tsp lemon juice

Muffins

• 2 1/2 cups all-purpose flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (optional)
• 1 pinch salt
• 3/4 cup brown sugar, packed
• 2 eggs, lightly beaten
• 1 cup applesauce
• 1/2 cup Wesson Canola Oil
• 1 tsp pure vanilla extract
• Remaining diced half of the apple from the topping

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 2 tbsp 2% milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon (optional)

Instructions

1. Prepare Apple Topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/3 cup rolled oats, and 1/2 tsp ground cinnamon. Stir in 1/4 cup Wesson Canola Oil until the mixture becomes crumbly. Core the large Honeycrisp apple and finely dice it. Toss half of the diced apple with 2 teaspoons lemon juice and add it to the topping mixture. Set aside.
2. Preheat Oven: Set your oven to preheat at 375°F (190°C), ensuring it’s ready when the batter is prepared.
3. Mix Dry Muffin Ingredients: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup oat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves (optional), and a pinch of salt. Toss in the remaining diced half of the Honeycrisp apple.
4. Mix Wet Muffin Ingredients: In another bowl, whisk together 3/4 cup packed brown sugar, 2 lightly beaten eggs, 1 cup applesauce, 1/2 cup Wesson Canola Oil, and 1 teaspoon pure vanilla extract until well blended.
5. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and stir gently until just combined, making sure not to overmix to keep the muffins tender.
6. Prepare Muffin Cups: Line 12 muffin cups with tulip paper liners, which are recommended because they accommodate the tall height of these muffins. Divide the muffin batter evenly among the cups.
7. Add Topping and Bake: Evenly divide the prepared apple topping over the muffins. Place the muffin tray in the center of the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Make Cream Cheese Filling: While muffins bake, beat 8 oz softened cream cheese with a handheld or stand mixer until smooth. Add 1/2 cup sifted powdered sugar, 2 tablespoons 2% milk, 1 teaspoon pure vanilla extract, and 1/2 teaspoon ground cinnamon (optional). Continue beating until the filling is creamy and smooth.
9. Fill Muffins: After muffins cool, use the end of a small wooden spoon or chopstick to create a pocket inside each muffin by inserting it into the top and moving back and forth. Fill a piping bag fitted with a plain tip or a zippered plastic bag with the cream cheese filling and pipe into each muffin pocket. Serve and enjoy!

Notes

• For best results, use tulip paper liners to accommodate the tall muffins and prevent sticking.
• Honeycrisp apples are recommended for their natural sweetness and texture, but other sweet-tart apples like Fuji or Gala can be used.
• If oat flour is unavailable, finely ground oats can be substituted to maintain flavor and texture.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Do not overmix the muffin batter to keep muffins light and fluffy.
• Optional spices (cloves, cinnamon in filling) enhance the flavor but can be omitted for a milder taste.

Keywords: apple muffins, harvest muffins, fall recipes, cream cheese filling, breakfast muffins, spiced muffins, double apple muffins