Go Back

Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a cream cheese center and a crunchy oat crumble topping. Baked until golden, these muffins combine diced apples and a tender, lightly spiced batter for a bakery-style 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: 360
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
  • 0.33 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line a 12-cup muffin tin.
  2. Beat cream cheese filling ingredients together until smooth, then refrigerate.
  3. Make oat crumble by combining oats, flour, brown sugar, and cinnamon, then cut in cold butter until crumbly and refrigerate.
Make batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Whisk melted butter, brown sugar, eggs, sour cream, milk, and vanilla until smooth.
  3. Fold the flour mixture into the wet ingredients, then fold in finely diced apples.
Assemble and bake
  1. Fill muffin cups halfway with batter.
  2. Add 1 teaspoon of cream cheese filling to the center of each muffin, then cover with more batter.
  3. Top each muffin with oat crumble.
  4. Bake 22-25 minutes at 375F until golden.

Notes

For clean cream cheese centers, keep the filling and oat crumble chilled while you mix the batter. Store muffins in the refrigerator up to 4 days; reheat at 350F for 5-7 minutes. Freezing: yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. Swap: use whole-wheat flour for part of the muffin flour for a slightly nuttier crumb.