Apple Cider Muffins with Cream Cheese Filling
Ingredients
- 2½ cups all-purpose flour
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 1 medium apple peeled and grated
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon all-spice
- 1½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
For the cream cheese filling:
- 1 1/2 packets cream cheese softened at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
For the cinnamon sugar coating:
- 1/2 cup sugar
- 1 Tablespoon ground cinnamon
- 2 Tablespoons melted butter
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prepare the muffin pan
- Preheat the oven to 425°F. Line a 12-cup muffin pan with liners.
Prepare the cream cheese filling
- In a medium bowl, beat the softened cream cheese, vanilla extract, pinch of salt and sugar for 2-3 minutes until smooth and creamy. If it's stiff, the cream wasn't soft enough and you need to mix a little longer.
Prepare the muffin batter
- In a large bowl, whisk together the eggs and sugar until frothy. Add the oil, sour cream, apple cider and vanilla. Whisk until glossy.
Combine the wet and dry
- Add the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in the grated apple pieces. Let the batter rest for 15 minutes. This gives the baking soda and baking powder time to rise.
Divide the batter and filling
- Divide the batter into 6 of the cups in the muffin pan, alternating cups to leave space around each one. Fill enough batter to almost reach the top.
Add the cream cheese filling
- Snip the tip of the piping bag with the cream cheese filling or the corner of a ziploc bag. Place the tip in the center of the batter for each muffin, push halfway and squeeze on the way up so the cream cheese is exposed. Create an ice cream swirl at the top.
Bake
- Bake at 425°F for 7 minutes ONLY, then turn down to 350°F and bake for 18-20 minutes until golden.
- Let the muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely. While still warm, using the pipping bag to add the extra cream filling into each muffin after its baked, filling in any air pockets or deflated cream.
- Brush the tops of the muffin (not the cream part) and roll in cinnamon sugar.
- Repeat this process with the remainder of the batter. Remember to preheat the oven back to 425°F and bake for 7 minutes ONLY, then turn down to 350°F and bake for 18-20 minutes until golden.
Notes
- The cream cheese filling adds extra moisture and weight to the muffins, naturally sinking a little bit. Too much filling can cause a collapse as they cool. That's why we save some of the filling to add to the muffins at the end and leave the muffins in the pan for 15 minutes before transfer to a rack to cool.
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