October 28, 2009

Amaretto Apple Streusel Muffins






Fall is my favorite time of year. Not only because it's cooler and you can snuggle up under a blanket with hot cocoa.. but the intoxicating smells that fill the house when you cook or bake.

Apples definitely remind me of Fall. So I jump at any chance I get to use them in a recipe. This is actually out of the Cooking Light magazine for October. It's a very easy recipe and no one knew they were healthy until I told them. I split one with my husband to try them out before I took them to work to share. We really enjoyed them!

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c granulated sugar
1/4 c(2 oz) fat free cream cheese, softened
1/4 c butter, softened
2 tbsp amaretto (almond-flavored liqueur)
1 tsp vanilla extract
1 large egg
1/2 c light sour cream
1 medium Gala apple, finely chopped
1 tbsp all-purpose flour

Streusel:
2 tbsp all-purpose flour
2 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp butter, chilled
2 tbsp sliced almonds, optional

Glaze:
1 c powdered sugar
4 tsp reduced fat milk

Preheat oven to 350 degrees. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Combing 1 1/2 c of flour, baking powder, salt and baking soda in a small bowl with a whisk.

Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. In a separate small bowl, combine sour cream and 1/4 c milk. Stir with a whisk until well blended. Add 1 tablespoon of flour with apple in a small bowl; toss well until coated.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in the apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture resembles coarse meal; stir in almonds if you choose. Sprinkle streusel evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the muffins from the pan.

To prepare glaze, combine powdered sugar and 4 teaspoons of milk in a small bowl or measuring cup stirring with a fork or whisk. Drizzle glaze over muffins. Makes 12 muffins.

1 comment:

ButterYum said...

Mmmmmmm - these sound wonderful. I found you through Tasty Kitchen. Can't wait to give these muffins a try.

:)
ButterYum