Apple Cheesecake Muffins

This recipe for Apple Cheesecake Muffins is divine!  These little beauties are filled with an apples as well as a layer of cheesecake. Cream cheese is also in the batter to bring out the cheesecake flavor even more and to make them even more indulgent, they’re topped with a cinnamon crumb streusel.

I look really forward to the fall weather every year.  Not because I don’t like summer, but because I love comfort food and I love to bake with fall flavors.  Apples are on the top of that list.

They other day I was browsing my favorite food blog, Cooking Classy and came across her recipe for Caramel Apple Mini Cheesecakes  and knew I had to do something with similar flavors!

As a food blogger, I don’t often get to make other people’s recipes (as much as I may drool over them), but I am very often inspired by them.  Jaclyn at cooking classy inspires me on a regular basis and I really miss cooking her food!

So after seeing those amazing little cheesecakes, I got to work on creating something with similar flavors.  The only thing I was missing was the caramel so I went with adding some brown sugar to the apples which gave a touch of caramel flavor.

These look complicated, but it really didn’t take me very long at all and they are so good, they really are worth the extra effort.

I started with the apple mixture so it wasn’t too hot when I added it to the batter.  Make sure you let them cool completely before adding them to the cheesecake layer.  You don’t want them to combine and turn into a custard.

Then I make cheese cake filling and the crumb topping.

Once that’s done, I layered them into the muffin cases.  Starting with a small amount of batter, followed by the cheesecake mixture, then the apples and topped with batter and the crumb topping.

Bake and cool completely.  This step is important.  I tried these warm (who can blame me) and the filling tasted like custard.  I thought they didn’t work and was ready to scrap them, but that night, my husband tried them cold and said they were fantastic.

I tried them and he was right.  You have to give the fillings time to set.  So chill them or let them cool at room temperature for a couple of hours.  It really did make all the difference!

Update: As there were a few reports of issues with the muffins turning out dry, I re-tested the recipe and made a few changes.  Since then, I have only been given positive feedback.  Thank you so much for helping me make my recipes the bet they could be!

5 from 1 vote

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Apple Cheesecake Muffins

This recipe for Apple Cheesecake Muffins is divine! These little beauties are filled with an apples as well as a layer of cheesecake.

Course Dessert

Cuisine American

Keyword apples, breakfast, muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 12

Calories 324 kcal

Author Erren

Ingredients

• 1¾ cups all-purpose/plain flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg
• ½ cup milk
• 2 ounces cream cheese
• 4 tablespoons butter softened

For the cheesecake mixture:

• 4 ounces cream cheese
• ¼ cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

For the apple mixture:

• 2 tablespoons orange juice
• 1 tablespoon butter
• 2 medium sized cooking apples
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• ¼ teaspoon ground cinnamon
• pinch of salt

For the topping:

• ¼ cup butter melted
• ¼ cup granulated sugar
• ¼ cup all-purpose/plain flour
• ¼ teaspoon ground cinnamon

Cups - Metric

Instructions

1. Preheat oven to 375f/190C
2. Line 12 muffin cups in a muffin pan with paper liners.
3. Beat together the sugars, butter, cream cheese and egg until well blended and pale.
4. Stir in the milk and then add the flour, baking powder, and salt until combined.
5. Fill prepared muffin cups about a 1/4 of the way full. Set Aside.

For filling:

1. Peel, core and chop the apples, add them to a small bowl and coat with 1 tablespoon of the juice to keep them from going brown.
2. Add the cornstarch and coat the apples evenly.
3. In a small saucepan on med heat, melt the butter.
4. Add the remaining juice, sugar, salt and cinnamon
5. Add the apples and stir well and cook for 3-5 minutes to soften. If the mixture becomes too thick, add a bit more juice.
6. Remove from heat and set aside.
7. In a small bowl, beat cream cheese, vanilla, sugar and egg yolk until smooth.
8. Drop a rounded tablespoonful into the center of each muffin. Followed by a tablespoon of the apples and then top each one with the remaining batter.
9. Mix together the topping ingredients and top each muffin evenly with the topping.
10. Bake 20 - 25 minutes or until golden brown.
11. Cool on a wire rack for 5 minutes before moving to a cooling rack to cool completely before serving.

Nutrition Facts

Apple Cheesecake Muffins

Amount Per Serving

Calories 324 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 69mg 23%

Sodium 181mg 8%

Potassium 157mg 4%

Total Carbohydrates 44g 15%

Dietary Fiber 1g 4%

Sugars 27g

Protein 4g 8%

Vitamin A 10.6%

Vitamin C 2.6%

Calcium 6.5%

Iron 6.8%

* Percent Daily Values are based on a 2000 calorie diet.

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