Go Back

Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy center and a crunchy oat crumble crown. Baked until golden, with diced apples folded into tender muffin batter.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For 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
For cream cheese filling
  • 6 oz cream cheese softened
  • 3 tbsp sugar
  • 0.5 tsp vanilla
For oat crumble
  • 0.33 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp butter cold

Equipment

  • 1 sheet pan

Method
 

Prep and chill
  1. Preheat oven to 375F, then line a 12-cup muffin tin. Set aside the lined pan for quick filling.
  2. Beat cream cheese filling ingredients together until smooth, then refrigerate. Chill until firm enough to hold a teaspoon at the center.
  3. Make oat crumble by combining the dry ingredients and cutting in cold butter until crumbly, then refrigerate. Keep it cold so it stays crisp on top.
Make the muffin batter
  1. Whisk the flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Mix thoroughly so there are no streaks of baking soda.
  2. Whisk the melted butter, brown sugar, eggs, sour cream, milk, and vanilla until smooth. The batter should look glossy and cohesive.
  3. Fold in the flour mixture, then add the diced apples. Mix just until no dry pockets remain and stop as soon as the batter is combined.
Assemble and bake
  1. Fill muffin cups halfway with batter. Press lightly so the center stays level.
  2. Add a teaspoon of cream cheese filling to the center of each muffin, then cover with more batter. Use enough batter to fully surround the filling.
  3. Top each muffin with oat crumble right before baking. Pinch crumbs gently so they adhere.
  4. Bake at 375F for 22-25 minutes until the tops are golden. Look for a set center with browned crumble edges and springy muffins.

Notes

For the cleanest cream cheese center, chill the filling and crumble until firm, then portion quickly so they don’t warm up. Store muffins in an airtight container in the refrigerator for up to 4 days; rewarm briefly in the microwave to revive the texture. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight before reheating. Dietary swap: use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour for a gluten-free version.