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Apple Crisp Cheesecake Muffins

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Apple crisp cheesecake muffins combine tender cinnamon-spiced apple muffins with a creamy cheesecake center, buttery oat crisp topping, and sweet vanilla glaze. They are a cozy dessert or breakfast treat packed with warm fall flavors.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup quick cooking oats
  • 1/3 cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, melted
  • 2 Tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 medium apples (Granny Smith, Gala, or similar), peeled and diced into small 1/3-inch pieces
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk, room temperature
  • 12 oz. brick-style cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup powdered sugar
  • 2 Tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and line standard muffin pans with 16 paper liners.
  2. Make the crisp topping by stirring together 1/2 cup all-purpose flour, quick cooking oats, 1/3 cup light brown sugar, 3/4 teaspoon cinnamon, and nutmeg. Add the melted butter and mix with a fork until evenly moistened. Set aside.
  3. Make the cinnamon sugar by mixing 2 Tablespoons light brown sugar with 1/2 teaspoon ground cinnamon in a small bowl. Set aside.
  4. Toss the peeled and diced apples with 2 Tablespoons granulated sugar and 1 teaspoon ground cinnamon. Set aside.
  5. Make the muffin batter by beating the room-temperature butter with 2/3 cup sugar and 1 1/2 teaspoons vanilla extract. Add 2 eggs and mix until combined.
  6. In a separate bowl, combine 1 1/2 cups all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix until combined. Slowly pour in 1/2 cup milk and mix just until incorporated. Scrape down the bowl as needed to remove any lumps.
  7. Make the cheesecake filling by mixing the softened cream cheese with 1/2 cup granulated sugar, 3 Tablespoons all-purpose flour, and 1 teaspoon vanilla. Add 1 egg and mix just until combined.
  8. Spread about 1 heaping tablespoon of muffin batter in the bottom of each paper liner. Scatter some diced apples over the batter, gently press them in, and sprinkle with cinnamon sugar.
  9. Spoon a heaping tablespoon of cheesecake filling over the apples and gently spread it with the back of a spoon. Add more apple pieces and another sprinkle of cinnamon sugar.
  10. Add more muffin batter on top until each liner is about 3/4 full. Sprinkle generously with the prepared crisp topping.
  11. Bake for 23-28 minutes, or until a toothpick inserted into the muffin portion comes out clean.
  12. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
  13. Make the glaze by stirring together powdered sugar, 2 Tablespoons milk or cream, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the cooled muffins before serving.

Notes

  • Granny Smith apples provide a tart flavor that balances the sweet cheesecake filling, while Gala apples give the muffins a sweeter flavor.
  • Dice the apples into small pieces so they soften evenly during baking.
  • Use room-temperature cream cheese, butter, eggs, and milk for smoother batters and filling.
  • Allow the muffins to cool completely before adding the glaze.
  • Store leftovers covered in the refrigerator because of the cheesecake filling.

Nutrition

Find it online: https://yumfamilyrecipes.com/apple-crisp-cheesecake-muffins/