For the topping;
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1/2 cup all-purpose flour
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1/2 cup packed brown sugar
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1/3 cup rolled oats
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1 tsp ground cinnamon
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1/4 cup Wesson Canola Oil
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1 large honeycrisp apple, divided
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2 tsp lemon juice
For the muffins;
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2 1/2 cups all-purpose flour
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1/2 cup oat flour
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp ground cinnamon
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1/4 tsp ground ginger
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1/4 tsp ground nutmeg
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1/8 tsp ground cloves (optional)
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Pinch salt
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3/4 cup packed brown sugar
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2 eggs, lightly beaten
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1 cup applesauce
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1/2 cup Wesson Canola Oil
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1 tsp pure vanilla extract
For the filling;
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8 oz cream cheese block, softened
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1/2 cup confectioners' sugar, sifted
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2 tbsp 2% milk
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1 tsp pure vanilla extract
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1/2 tsp ground cinnamon (optional)
Steps
1
To make the apple topping, in a medium bowl, combine flour, sugar, oats, and cinnamon and mix well. Add Wesson Canola Oil and stir until mixture becomes crumbly. Core apple and finely dice. Toss with lemon juice and then add half to streusel mixture. Set aside.
2
Preheat oven to 375°F. To make the muffins, in a large bowl, whisk together flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Toss in remaining diced apple. In another bowl, whisk together sugar, eggs, applesauce, Wesson Canola Oil, and vanilla. Add dry ingredients into wet ingredients and stir to combine. Line 12 muffin cups with tulip paper liners (muffins are tall) and divide batter evenly between them. Divide topping equally between the muffins. Bake in the center of your oven for 25-30 minutes or until a tester inserted into the center of a muffin comes out clean.
3
To make filling, using a handheld or stand mixer, beat cream cheese until smooth. Add remaining ingredients and beat until smooth. To fill muffins, insert the end of a small wooden spoon or a chopstick into the top of each muffin, moving back and forth to create a “pocket”. Fill a piping bag fitted with a plain tip or a zippered plastic bag with filling mixture and pipe into each muffin.
Comments
Recipe provided by Purewesson.com