Apple Cinnamon and Walnut Streusel Muffins with Bacon Salted Caramel Cream Cheese Frosting

These little guys have all the components of happiness:  Bacon, Cream Cheese Frosting, Apple-Cinnamon-ness, Nuts, Caramel, it’s pretty awesome.  I based it on a blueberry streusel muffin recipe from the popular blog “I Breathe, I’m Hungry.”  You can check out the original HERE.

Being more of an apple fan than blueberry, I have been craving apple cinnamon coffee cake, and considering our luck lately, I really needed something sweet to pick up my mood. This absolutely fit the bill.  Something sweet, salty, and warm on a rainy and cold afternoon will make anyone happy!  Hope it brightens your day as much as it did mine.


Apple Cinnamon Walnut Streusel Muffins with Bacon Salted Caramel Cream Cheese Frosting




1 c almond flour

2 tbs coconut flour

1/2 tsp xantham gum

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp Himalayan sea salt

6 tbs butter, softened

1/3 c granulated sweetener (I take packets of truvia and powder them in my coffee grinder because I cannot STAND the crunch of xylitol grains when they don’t make off.  But do you.)

2 eggs

1 tsp almond extract

1/3 c heavy cream

1/2 c finely diced apples

1/2 c chopped walnuts

1 tbs lemon juice

2 tsp truvia

1 tsp ground cinnamon

1 tsp ground ginger


2 tbs butter, softened

1/2 c almond flour

1 tbs coconut flour

1/4 c finely chopped walnuts

2 tbs truvia

1/4 tsp Himalayan salt


4 tbs butter

2 tbs bacon fat

1/3 c truvia

1/4 c heavy cream

4 oz cream cheese

1 tbs lemon juice

salt to taste



  1. Preheat oven to 375.
  2. In a small bowl, toss the chopped apples with the lemon juice, 2 tsp of truvia, 1 tsp cinnamon, and 1 tsp ginger. Set aside.
  3. In a medium mixing bowl, mix together almond flour, coconut flour, baking powder, salt, cinnamon, ginger, and xantham gum. In another medium bowl, cream the butter and Truvia, then beat in the eggs, one at a time, and then the almond extract.
  4. Mix the dry ingredients into the wet ingredients.  Add the heavy cream and stir until smooth.  Stir in the apple mixture and the walnuts.
  5. Scoop evenly into twelve muffin papers (in the photo, I didn’t use these, but in hindsight, I would say they are preferable.  If you don’t have them or don’t want to use them, just grease the pan.).  Top with the crumbled streusel (see method below).  Bake for about 18-20 minutes.
  6. Remove muffins and allow them to cool slightly before frosting them.


  1. Mix everything together (I like to use my hands to moosh it all up like play dough to make sure that butter gets er’ wherr, plus it’s way more fun that way).  It should form a crumbly dough kinda.


  1. In a small sauce pan, melt the butter and bacon fat. Simmer until it’s begun to brown.  Add Truvia and stir until it’s become thick and caramel colored, about a minute or so.  Allow to cool some (test this — after waiting at least 10 or 15 minutes so you don’t actually injure yourself — by dipping your finger along the top.  If it’s not scorching hot but mild enough to put on your lip, it’s fine.), then add the heavy cream and whisk until the granular-ness of the Truvia is gone.  Or, if you’re impatient like me, use a stick blender and just blend it up until there’s no more graininess and it looks like caramel sauce.
  2. In a medium mixing bowl, add the softened cream cheese and lemon juice.  Beat on medium until creamy and soft, then add in about 1/3 to 1/2 c of the caramel sauce.  I found that I liked it with the whole batch in there, but it’s up to you.  Basically keep beating it in until you’re happy with the flavor and consistency.  Keep in mind that it does seem to harden slightly as it cools, so if it’s slightly looser than you’d prefer, you may want to stay where you’re at.  Once you’re happy with the sweetness and consistency, you can adjust the salt to taste.  I like things pretty salty, but found that by using bacon fat and salted butter, I didn’t need to add very much at all.
  3. Scoop it up into a ziplock bag and snip the tip off one of the corners (don’t make the cut too small or it’ll look like creepy white hair, but too big and it’ll look like you spilled the bowl.  Find a happy medium.) and drizzle over the muffins in a back and forth motion until you’re happy with the result.  In our house, you simply cannot have enough cream cheese frosting.


Makes 12 Muffins


  • Calories: 347
  • Fat: 33.6 g
  • Carbs: 5.6 g
  • Fiber: 2.8 g
  • Protein: 6.1 g




*I do not count Truvia. Why?  It’s a mix of stevia leaf extract and xylitol, which is a sugar alcohol and doesn’t affect your blood sugar like real sugar or something like Splenda would.  If you DO count it, then you’ll want to go ahead and manually enter the ingredients list into your own My Fitness Pal or Lose It account.

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