Description
Tender muffin tops give way to creamy cheesecake swirls, crisp cinnamon streusel, and sweet-tart apple pieces that echo autumn in every mouthful.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup milk
- 1 large egg
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup apple peeled cored and diced
- 4 oz cream cheese softened
- 2 tbsp granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter melted
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl beat the cream cheese with 2 tbsp sugar, 1 large egg, and 1/2 tsp vanilla extract until smooth and set aside.
- In another bowl mix 1/2 cup flour, rolled oats, brown sugar, 1/2 tsp cinnamon, and melted butter until crumbly to form the streusel topping.
- In a large bowl whisk 1 1/2 cups flour with 1 cup sugar, baking powder, salt, and 1 tsp cinnamon. In a separate bowl combine milk, 1 large egg, melted butter, and 1 tsp vanilla extract then pour into dry ingredients and stir until just combined.
- Fold in the diced apple gently until evenly distributed.
- Fill each muffin cup two thirds full with batter, spoon about 1 tablespoon of cheesecake filling into the center of each, then top with remaining batter and sprinkle evenly with streusel.
- Bake for 20 to 25 minutes until the tops are golden and a toothpick inserted into the muffin (avoiding the filling) comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to two days to maintain moisture.
- Use tart apples like Granny Smith for best flavor and firm texture.
- Ensure the cream cheese is at room temperature before mixing for a smooth filling.
- Prepare the streusel and store in the fridge for up to one day before baking to save time.