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Apple Cream Cheese Muffins

Apple Cream Cheese Muffins

3/4 cup packed brown sugar

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs, beaten

2/3 cup canola oil

1/4 cup applesauce

1 teaspoon vanilla

1 large apple, peeled and shredded, should be about 1 cup (use whatever variety you like)

1/3 cup cream cheese, softened


3 Tablespoons packed brown sugar

2 Tablespoons all-purpose flour

1 Tablespoon butter or margarine, softened

Preheat oven to 350 degrees. Line 15 muffin cups with paper baking cups.

Set aside 1 tablespoon of the brown sugar. In large bowl mix the remaining brown sugar, flour, baking powder, cinnamon and salt. Use an electric mixer and mix on low speed until well combined.

Remove 1 tablespoon of the beaten egg and set aside.

Add the oil, applesauce, vanilla and remaining egg to flour mixture. Beat on medium speed until well mixed. With a spoon, gently stir in the apple.

In small bowl, combine the cream cheese, the reserved 1 tablespoon brown sugar, the 1 tablespoon egg that was set aside.

Fill muffin cups slightly less than half full of batter. Top each with 1 teaspoon cream cheese mixture. Top with spoonful of remaining batter to fill cups 2/3 full.

Sprinkle topping mix over muffins.

Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool slightly, about 10 minutes.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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