Amaretto Apple Muffins

Marsha Gardner


The amaretto adds an even more distinct almond flavor but if you don't have it, you can use almond extract instead.

★★★★★ 4 votes
12 muffins
25 Min


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
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
1/2 c
sour cream
2 Tbsp
1 c
apple, finely chopped
1 Tbsp
all purpose flour


2 Tbsp
all purpose flour
2 Tbsp
brown sugar, lightly packed
1/4 tsp
2 Tbsp
butter, unsalted, cubed and chilled
2 Tbsp
almonds, sliced


1 c
powdered sugar
4 tsp


1Preheat 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.
2Combine 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.
3To 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.
4To 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).

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American