• 12servings
  • 70minutes
  • 211calories

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Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) Granny Smith apples, peeled, halved , cored and cut in 1/2-in. pieces (4 cups) 3/4 cup(s) packed light-brown sugar

  2. 1 tablespoon(s) unsalted stick butter

  3. 6 ounce(s) cream cheese , softened

  4. 1 large egg

  5. 3/4 cup(s) all-purpose flour

  6. 1/2 cup(s) apple juice

  7. 3 tablespoon(s) each oil and unsweetened cocoa powder

  8. 1 1/2 teaspoon(s) cider vinegar

  9. 1 teaspoon(s) vanilla extract

  10. 1/2 teaspoon(s) each baking soda and cinnamon

  11. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 12 regular-size (21/2-in.-diameter) muffin cups with paper liners.

  2. Heat a large nonstick skillet over high heat. Stir in apples, 1/4 cup brown sugar and the butter. Cook, stirring once, 5 minutes or until apples are caramelized. Let cool.

  3. Meanwhile beat cream cheese, 1/4 cup brown sugar and the egg in a small bowl with mixer on medium speed 1 minute or until smooth, light and fluffy. Set aside.

  4. Put remaining 1/4 cup brown sugar and rest of ingredients (except cooked apples) in a medium bowl; stir with a whisk until well blended. Divide evenly among muffin cups. Top each with 1 Tbsp apples, 1 heaping Tbsp cream cheese mixture, then the remaining apples.

  5. Bake 30 minutes or until cheese mixture has puffed and set. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely. Remove paper liners before serving.


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