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Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy center and a crunchy oat crumble crown. Bake golden at 375°F until the tops are crisp and the cheesecake swirl stays tender and set.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
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 cold butter

Equipment

  • 1 sheet pan

Method
 

Prep
  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.
  3. Make the oat crumble by combining the oats and flour with brown sugar, cinnamon, and cutting in cold butter until crumbly; refrigerate.
Mix muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  2. Whisk the melted unsalted butter, packed brown sugar, eggs, sour cream, milk, and vanilla until smooth.
  3. Fold the flour mixture into the wet mixture, then fold in the finely diced apples.
Assemble and bake
  1. Fill each muffin cup halfway with batter.
  2. Add a teaspoon of cream cheese filling to the center of each muffin.
  3. Cover each center with more batter until the cups are filled.
  4. Top each muffin with the oat crumble.
  5. Bake 22-25 minutes at 375°F until golden, with the crumble set and browned.

Notes

Pro tip: chill both the cream cheese filling and oat crumble while you mix the batter—this helps the center stay creamy and the topping stay crunchy. Store airtight in the refrigerator up to 4 days; warm briefly before serving. Freeze muffins up to 2 months for best texture. For a lighter swap, use low-fat cream cheese for the filling (creaminess will be slightly less rich).