Much like an apple cake, this recipe will produce a moist cake-like inside. Don't forget to drain the apples before using them in the batter and then gently fold in. The crumb topping adds that extra crunch for a more dimensional taste.
COOKS NOTES: The apple of your choice will vary from season to season. All year long, the best pick is a Golden Delicious apple. Seasonally, choose an apple that is not too tart, crisp and bakes without getting mushy or watery. My pick for Fall is a HoneyCrisp Apple. —Lorraine Fina Stevenski
large apples, peeled, cored and coarsely chopped
Preheat the oven to 350 degrees. Line 12 Jumbo muffin cups with paper or foil liners.
MAKE THE APPLE FILLING: In a large bowl add the lemon juice. Toss in the apples and the remaining filling ingredients until evenly coated. Set aside.
MAKE THE BATTER: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
With an electric mixer on medium speed (4), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes
Add the eggs, one at a time, beating well after each addition. On medium low speed, add the dry ingredients slowly and beat until smooth.
Drain the excess liquid from the apple mixture. BY HAND, gently fold in the apple mixture just a few turns until evenly combined. Do not over mix. Set aside and let the batter rest while making the crumbs. This will insure a higher domed muffin.
MAKE THE CRUMBS: In a medium bowl combine all the topping ingredients with your fingers forming large crumbs.
PUT IT ALL TOGETHER: Add the batter to the top of each muffin cup. Sprinkle on the crumb topping and gently push into the batter. Push any loose crumbs back onto the muffin. Bake for 25-35 (25) minutes or until a tester comes out clean and the crumbs are golden brown. Cool 15 minutes in the pan and then remove to a tray to cool to room temperature.
When cooled completely, drizzle on a confectioner's icing.