The Pioneer Woman Tasty Kitchen
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Jumbo Apple-Walnut Muffins

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Level: Intermediate

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Description

These muffins have chunks of apples, toasted walnuts, and a bit of apple pie-flavored cream cheese running through them. The perfect autumn treat!

Ingredients

  • 1-¾ cup Flour
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Freshly Grated Nutmeg
  • 1-½ cup Peeled, Chopped Apples (about 1 1/2 Apples)
  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Butter, Softened
  • ½ whole Apple, Grated
  • ⅔ cups Milk
  • ½ teaspoons Vanilla Extract
  • 1 dash Cinnamon
  • 1 dash Freshly Grated Nutmeg
  • ½ cups Toasted Walnuts, Chopped
  • FOR THE STREUSEL TOPPING:
  • 3 Tablespoons Flour
  • ¼ cups Sugar
  • ¼ teaspoons Cinnamon
  • ⅛ cups Toasted Walnuts, Chopped
  • 2 Tablespoons Butter

Preparation

1. Preheat oven to 400 degrees. In a large bowl, combine flour, sugars, baking powder, salt, cinnamon, and nutmeg. Fold in apple pieces.

2. Using a mixer, combine cream cheese and butter until creamy. Add grated apple, milk, vanilla, cinnamon, and nutmeg. Mix until combined, but cream cheese is still chunky.

3. Make a well in the center of the dry ingredients and add cream cheese mixture. Add walnuts. Stir until just combined.

4. Put liners in about 8 jumbo muffin cups. Fill muffin cups ¾ full, and fill empty muffin cups with water.

5. Combine streusel ingredients in a small bowl using a pastry blender. Top muffins with streusel topping.

6. Bake about 25 minutes, or until tops are golden and a toothpick comes out clean.

7. Cool in pan for 5 minutes, then remove from pan and cool on rack.

One Comment

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tarra on 9.24.2009

YUM! These are fantastic! I had to make a few modifications – I only had 4 oz of cream cheese, so that’s all I used. I also left out the walnuts and I made them in regular sized muffin cups, since I don’t have a jumbo pan. The end result was still WONDERFUL!

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