Go Back

Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy center and crunchy oat crumble on top. Baked to a golden dome, these muffins combine diced apples with a quick cheesecake-style filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
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 cold butter

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep oven and chill components
  1. Preheat the oven to 375°F and line a 12-cup muffin tin.
  2. Beat the cream cheese filling ingredients together until smooth, then refrigerate while you prepare the rest.
  3. Make oat crumble by combining the dry ingredients and cutting in the cold butter until crumbly, then refrigerate.
Mix muffin batter and assemble
  1. Whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Whisk the melted butter, brown sugar, eggs, sour cream, milk, and vanilla until smooth and glossy.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  4. Fold in the finely diced apples.
  5. Fill each muffin cup halfway with batter.
  6. Add about a teaspoon of cream cheese filling to the center of each muffin.
  7. Cover each with more batter until the filling is enclosed.
  8. Top each muffin with oat crumble, pressing lightly so it sticks.
Bake
  1. Bake at 375°F for 22 to 25 minutes, until the tops are golden and the center looks set.

Notes

Pro tip: Chill the cream cheese filling and crumble so they stay distinct in the batter—warm ingredients can blur together. Store airtight in the refrigerator up to 4 days; rewarm 10 to 15 minutes at 300°F. Freeze baked muffins up to 2 months. For a lighter option, use reduced-fat cream cheese and sour cream (texture remains best when you refrigerate the filling).