Description
Delicious Apple Crisp Cheesecake Muffins that combine the flavors of apple crisp and cheesecake in a delightful muffin form.
Ingredients
- Apple Filling
- 2 medium apples (Honeycrisp, Granny Smith, or Gala), peeled and diced
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon cornstarch
- 1 tablespoon water
- Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- Muffin Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- Crisp Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup cold unsalted butter, cubed
- Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Apple Filling: Melt the butter in a small skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 4–5 minutes until the apples begin to soften. Mix the cornstarch with the water and stir it into the apples. Cook for 1 minute until thickened. Remove from heat and let cool completely.
- Make the Cheesecake Filling: In a medium bowl, beat together cream cheese, granulated sugar, vanilla, and egg yolk until smooth and refrigerate while preparing the batter.
- Make the Crisp Topping: Combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingertips until coarse crumbs form. Chill until ready to use.
- Prepare the Muffin Batter: Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease well. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, vanilla, sour cream, and milk. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the cooled apple filling.
- Assemble: Fill each muffin cup about ⅓ full with batter. Add about 1 tablespoon of cheesecake filling to the center. Cover with more batter until the cups are about ¾ full. Sprinkle generously with the crisp topping.
- Bake: Bake for 22–28 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional Glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled muffins.
Notes
- For best results, use a mix of sweet and tart apples.
- Ensure the cream cheese is softened for easy mixing.
- Do not overmix the muffin batter to keep them light and fluffy.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg