Go Back

Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a cream cheese center and a crunchy oat crumble crown. Baked until golden with diced apples folded into a tender muffin crumb for a lightly spiced breakfast treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, finely diced
cream cheese filling
  • 6 oz cream cheese, softened
  • 3 tbsp sugar
  • 0.5 tsp vanilla
oat crumble
  • 0.333 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat oven to 375F, then line a 12-cup muffin tin.
  2. Beat cream cheese filling ingredients together until smooth, then refrigerate.
  3. Make oat crumble by combining the dry ingredients and cutting in cold butter until crumbly, then refrigerate.
Mix and assemble
  1. Whisk flour, baking powder, baking soda, cinnamon, and salt.
  2. Whisk melted butter, brown sugar, eggs, sour cream, milk, and vanilla until smooth.
  3. Fold in flour mixture, then fold in diced apples.
  4. Fill muffin cups halfway, then add a teaspoon of cream cheese filling to the center and cover with more batter.
  5. Top each muffin with oat crumble.
Bake
  1. Bake 22-25 minutes at 375F until the tops are golden and the centers look set.

Notes

For clean cheesecake-style centers, keep the cream cheese filling chilled until assembly, and refrigerate the oat crumble so it stays crisp while baking. Store muffins in an airtight container in the refrigerator for up to 4 days; rewarm 10-15 minutes at 300F for best texture. Freeze up to 2 months. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (texture will be slightly softer).