1. Prepare topping. In a small bowl, stir together brown sugar, flour, oats, salt, and lemon zest if using. Add butter and use a fork or your fingers to work into the flour mixture until crumbly. Set aside.

2. Prepare muffins. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.

3. In a medium bowl, combine apples and lemon juice and stir to mix. Set aside.

4. In a food processor, combine both flours, both sugars, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Process to mix thoroughly, about 20 seconds. Add cream cheese and process to incorporate, about 20 seconds. Add butter and process to incorporate, about 20 seconds. The texture should be like cornmeal. (Alternatively, mix in a large bowl and work in cream cheese and butter with a fork or your fingers.)

5. In a large bowl, whisk together eggs, milk, and vanilla. Stir in dry mixture; batter will be very thick. Add apples and walnuts and stir to blend. Batter will become slightly less thick. Divide batter evenly among the muffin cups. It will be slightly higher than the top of the cups. Sprinkle the reserved topping over the batter, pressing down slightly to help it adhere to the batter.

6. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 to 26 minutes. Let rest in the pan for 2 minutes, then transfer to a cooling rack and let cool at least 5 minutes before serving. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, September - October 2015