I feel like the days have been flying by lately! Summer is here and I’m excited because that means it’s time to enjoy the pool and waste away the days by the grill relaxing. Of course after yard work and working all week. Until the weekend rolls around here’s a yummy muffin to get you through those weekday mornings!

This is one of my new favorite recipes. I was so addicted to making them after the first time I had to run back to the store to buy more apples before making several more batches. LOVE LOVE LOVE these muffins!

Amaretto Apple Streusel Muffins
(Adapted from Cooking Light Magazine)
makes 12

Printer Friendly Version

Streusel Topping:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced or finely chopped almonds (I just used pecans)

1 1/2 cups all-purpose flour (by weight:  7.5 ounces or 216 grams)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sugar
2 ounces 1/3-less-fat cream cheese, softened
4 tablespoons unsalted butter, softened
2 tablespoons amaretto (almond liqueur)
1 teaspoon pure vanilla extract
1 large egg
1/2 cup low-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

1 cup confectioner’s sugar (powdered sugar, icing sugar)
4 teaspoons 2% reduced-fat milk

To make the streusel topping:
In a small bowl, combine ingredients together with your fingers until you have a bowl full of medium-large clumps (don’t worry about breaking the almonds); refrigerate until needed.


To make muffins:
Place rack in the lower third of the oven and preheat to 350F.

Line muffin pan with 12 paper liners – lightly grease top of muffin pan.  In a small bowl, whisk or sift together the flour, baking powder, salt, and baking soda; set aside for later.


In a small bowl, combine apples and 1 tablespoon flour; set aside for later.


In a small bowl, combine sour cream and milk; set aside for later.


In a large bowl, combine granulated sugar, cream cheese, and 4 tablespoons unsalted butter; beat until well blended. 


Add amaretto, vanilla, and egg; beat until well blended. 


Add 1/3 flour mixture and stir to combine, add 1/2 sour cream mixture and stir to combine, add 1/3 flour, remaining 1/2 sour cream, and remaining 1/3 flour mixture. 


Stir in apple mixture. Divide batter evenly among muffin liners.


Remove streusel topping from the refrigerator.  Using your fingers, break the large clumps into small ones; sprinkle evenly on top of the muffin batter. 



Bake muffins in the lower third of a 350F oven for 20-25 minutes, or until a toothpick comes clean out of the center of the muffin.  Cool muffins in pan for 15 minutes, then remove from pan and cool completely on a cooling rack.

Make the glaze by whisking the confectioner’s sugar and milk together; drizzle over the cooled muffins.  Decrease milk for a thicker glaze.


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