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

1. Preheat oven to 375f/190C
2. Line 12 muffin cups in a muffin pan with paper liners.
3. Beat together the sugars, butter, cream cheese and egg until well blended and pale.
4. Stir in the milk and then add the flour, baking powder, and salt until combined.
5. Fill prepared muffin cups about a ¼ of the way full. Set Aside.
6. For filling:
7. 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.
8. Add the cornstarch and coat the apples evenly.
9. In a small saucepan on med heat, melt the butter.
10. Add the remaining juice, sugar, salt and cinnamon
11. 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.
12. Remove from heat and set aside.
13. In a small bowl, beat cream cheese, vanilla, sugar and egg yolk until smooth.
14. 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.
15. Mix together the topping ingredients and top each muffin evenly with the topping.
16. Bake 20 – 25 minutes or until golden brown.
17. Cool on a wire rack for 5 minutes before moving to a cooling rack to cool completely before serving.

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