The perfect muffin for a Sunday morning.
Makes about 16 muffins
1 cup whole wheat flour
1 ¼ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp salt
2 eggs
½ cup butter, melted
2/3 cup brown sugar
1 cup milk
2 large apples, peeled, cored and chopped
Cream cheese swirl
250 g package regular cream cheese, room temperature
¼ cup granulated sugar
2 egg yolks
¼ tsp almond extract
Streusel Topping
½ cup chopped walnuts
¼ cup brown sugar
¼ cup butter, melted
Preheat oven to 400°F. Line 16 muffins cups.
In a large bowl, combine the flours, baking powder, soda, cinnamon, ginger and salt. Stir well. In a medium bowl, whisk together the eggs, melted butter, brown sugar and milk. Stir into the dry ingredients until just mixed.
In a medium, bowl, beat the cream cheese, ¼ cup granulated sugar, yolks and almond extract with an electric mixer until smooth.
Place a spoonful of the muffin batter in the paper cups. Top with a teaspoon of the cream cheese mixture. Top with additional batter and then another teaspoon of the cream cheese mixture. Using a toothpick, swirl the batter on the top. It’s OK if it’s messy. Top each muffin with about 1 tsp of the streusel topping and bake for 18-20 minutes.
Streusel Topping: Mix the nuts, ¼ cup brown sugar and melted butter. Stir well and set aside until ready to use.
