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Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a cream cheese center and a crunchy oat crumble topping. Golden muffin tops bake until set, with finely diced apples baked into a tender, spiced crumb.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
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 and chill
  1. Preheat the oven to 375F, then line a 12-cup muffin tin with paper liners (or lightly grease the cups) so the muffins bake evenly and release cleanly.
  2. Beat the cream cheese filling ingredients together until smooth, then refrigerate to firm the center for easier filling.
  3. Make the oat crumble by combining the dry oat crumble ingredients and cutting in the cold butter until crumbly, then refrigerate so it stays crunchy on top.
Make the muffin batter
  1. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a bowl until the dry ingredients are evenly blended.
  2. Whisk the melted butter, brown sugar, eggs, sour cream, milk, and vanilla until glossy and well combined.
  3. Fold in the flour mixture until just incorporated, then add the finely diced apples and stir until evenly distributed.
Fill, top, and bake
  1. Fill each muffin cup halfway with batter to create a base for the cream cheese center.
  2. Add a teaspoon of cream cheese filling to the center of each muffin, then cover with more batter so the filling is mostly enclosed.
  3. Top each muffin with oat crumble so you get a crisp, golden crown as it bakes.
  4. Bake for 22-25 minutes at 375F until the muffins are golden and a toothpick near the center comes out mostly clean.

Notes

For clean, neatly centered muffins, keep the cream cheese filling and oat crumble chilled until you’re ready to assemble. Store airtight in the fridge up to 4 days; reheat 10-15 minutes at 325F for best texture. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese in the filling.