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Author Notes: The delicious autumnal spices in this muffin go perfectly with the cream cheese and maple syrup filling. These are so good right out of the oven with their tender crumb, creamy center, and crunchy topping. Delicious. I have made them two ways; one way is to swirl the cream cheese mixture into the batter and then fill the muffin cups. But I prefer the more tedious method below, spooning the filling into each cup individually, just to make sure every muffin gets a creamy center. Enjoy! —Ivorygalny
Makes 12 muffins
For the muffins
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 5 tablespoons melted butter
- 1 cup sour cream
- Line muffin tins with paper liners and spray with Pam or Bakers Joy. Preheat the oven to 350.
- Whisk together the dry ingredients in a large bowl or bowl of standing mixer. Mix the melted butter, vanilla, sour cream, lemon juice, and vanilla together in a smaller bowl. Whisk in the beaten egg.
- Add the wet mixture to your dry ingredients and combine until you have a dough that is somewhat sticky and wet. (Not so liquid that it resembles cake batter, but not so structured as refrigerator cookie dough.)
- Fill the muffin liners with the dough, but only fill about 3/4 of the way to the top.
Cream Cheese Filling and Streusel topping
- 12 tablespoons room temperature Cream Cheese (not whipped)
- 1/2 cup maple syrup
- 1/2 cup walnuts or almonds (if allergic to nuts,use oatmeal)
- 1 cup all purpose flour
- 4 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 6 tablespoons butter, cut into small pieces
- pinch of salt
- Make the cream cheese filling: Blend the cream cheese and maple syrup until combined. This can be done by hand with a whisk but is easier using something electric, like a standing mixer or blender. Set aside.
- Make the streusel topping: Toast the walnuts for about 5-10 minutes, depending on your toaster. Cool and crush them in a plastic bag or dish towel. Combine the nuts with the remaining ingredients for the streusel topping, tossing with your fingers to create a crumbly mixture that has clumps roughly the size of peas. Set aside.
- The final assembly: Before putting the muffins into the oven, drop about a half of a tablespoon of the cream cheese filling into the center of the unbaked muffin dough. Push it down slightly with the back of a spoon. Top generously with streusel crumbs. You will likely have streusel left over. (It freezes beautifully, or you can toast it on its own and put it in your cereal or yogurt)
- Bake the muffins at 350 for 18-20 minutes. Serve and enjoy!
- This recipe was entered in the contest for Your Best Breakfast Baked Good