We love making cozy, fragrant muffins, and this Apple Crumble Muffin is one of the best for the fall season. Juicy, chopped apples are nested in an allspice batter with a cinnamon cream cheese swirl, and topped with a buttery, crumble topping. This muffin is undeniably filled with autumnal cheer!

Apple Crumble Muffins with a Cinnamon Cream Cheese Swirl
Makes 12 muffins

Muffin Ingredients:

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon orange juice
1 medium apple, peeled, cored and very finely chopped

Cream Cheese Filling Ingredients:

6 oz cream cheese softened
1 egg yolk
1 teaspoon cinnamon
1/4 cup granulated sugar

Crumble Ingredients:

3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
6 tablespoons butter, melted

Directions:

1. Preheat the oven to 425° degrees F. Line a standard 12-cup muffin tin and set aside.

2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and allspice. Whisk until combined. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, cream together the butter and the sugars until light and fluffy, about 2-3 minutes. Gradually add each of the eggs, followed by the vanilla and orange juice. Mix until combined. Use a rubber spatula to scrape down the sides of the bowl as needed.

4. Slowly add the flour mixture to the butter and egg mixture until just combined. Fold in, by hand, the chopped apples.

5. Make the cream cheese filling. In a stand mixer with the paddle attachment, beat the softened cream cheese and egg yolk on medium speed until smooth. Gradually add the cinnamon and sugar, and beat until combined. Set aside.

6. Make the crumble. In a separate bowl, combine the light brown sugar, all-purpose flour, rolled oats, cinnamon, allspice, salt, and melted butter.

7. In a lined muffin tin, spoon in 1 tablespoon of the batter (the batter should be thick), followed by 1 tablespoon of the cream cheese filling, followed by another tablespoon of batter. The muffin cup should be filled to the top. Spoon the crumble on top, pressing the mixture down if needed. Continue to do thislayering method for the remaining muffin wells topping withthe crumble.

8. Bake the muffins at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and continue to bake for an additional 12-15 minutes, or until a toothpick placed in the middle, comes out cleanly. Slightly cool the muffins on a cooling rack before serving, and enjoy while warm.