I was craving something sweet and pulled out some items out of the refrigerator that needed to be used and came up with this. These dessert muffins turned out better than expected and the butterscotch topping is simple but really adds a great topping.
Apple and Cranberry Cream Cheese Muffins
Here is the recipe:
Yields 12 Muffins
3 medium apples
1/2 cup fresh or frozen Cranberries
1/4 cup freshly squeezed OJ (1 large orange)
2 tablespoon sugar
4 tablespoon butter, melted
1 package of honey graham crackers
1 tablespoon vanilla
2/3 cup powdered sugar
10 ounces cream cheese
medium muffin tin and papers
Pre-heat oven to 350. Pulse graham crackers and melted butter in a food processor until the consistency of sand. Evenly divide graham crackers and press into muffin tins. Bake 8 mins. Take out of oven and cool.
Peel apples and dice. Squeeze 1 large orange. Cook apples, cranberries, sugar and oj on medium heat until soften and cranberries pop. OJ may need to be adjusted if using frozen cranberries. Begin cooking and slowly add juice if mixture is too dry. Cool.
With a hand mixer beat the cream cheese, vanilla and powdered sugar until combined. Gently fold the fruit compote into the cream cheese until well combined. Evenly divide fruit-cream cheese mixture on top of graham cracker crust. Bake 18-20 minutes. Cool completely on wire rack and place in refrigerator.
Serve cold with a butterscotch topping.
Melt butterscotch chips with a splash of heavy cream in a double boiler. Drizzle the melted topping over the muffin. Could use carmel in place of butterscotch.