AMARETTO APPLE MUFFINS

Amaretto Apple Muffins image

Provided by Marsha Gardner

Categories Muffins

Time 25m

Number Of Ingredients 23

1 1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 tsp baking soda
3/4 c sugar
1/2 c cream cheese, room temperature
1/4 c butter, unsalted, room temperature
2 Tbsp amaretto liqueur
1 tsp pure vanilla extract
1 large egg
1/2 c sour cream
2 Tbsp milk
1 c apple, finely chopped
1 Tbsp all purpose flour
STREUSEL
2 Tbsp all purpose flour
2 Tbsp brown sugar, lightly packed
1/4 tsp cinnamon
2 Tbsp butter, unsalted, cubed and chilled
2 Tbsp almonds, sliced
GLAZE
1 c powdered sugar
4 tsp milk

Steps:

1. Preheat oven to 350°. Place muffin cup liners in 12 muffin cups. In a bowl combine all purpose flour ( 1 1/2 cups) add baking powder salt and baking soda stirring with a whisk. Combine granulated sugar cream cheese and 1/4 cup butter in a large bowl beat with a mixer at medium speed until well blended.
2. Combine sour cream and 2 tablespoon of milk in a small bowl stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl toss well. Add flour mixture and sour cream mixture alternately to sugar mixture beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffins cups.
3. To make the streusel combine 2 tablespoon flour brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse meal: stir in almonds Sprinkle streusel evenly over muffins. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack and remove the muffins from the pan.
4. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes. If you don't have amaretto you can use almond extract instead (1/2 teaspoon).