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.