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Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy center and a buttery oat crumble crown. These breakfast muffins bake up golden with diced apples folded into a tender batter and a cream cheese swirl in the middle.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 430
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
  • 0.333 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, using a pan setup cue so the cups are ready before batter comes together.
  2. Beat cream cheese filling ingredients together until smooth, then refrigerate while you prepare the rest so it holds its shape.
  3. Make oat crumble by combining the dry ingredients and cutting in the cold butter until crumbly, then refrigerate to keep the crumble from melting.
Make batter and fill
  1. Whisk the all-purpose 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 in the flour mixture, then fold in the diced apples just until no dry streaks remain.
  4. Fill muffin cups halfway, add a teaspoon of cream cheese filling to the center, then cover with more batter for an even top layer.
  5. Top each muffin with oat crumble, pressing lightly so it adheres.
Bake
  1. Bake 22-25 minutes at 375F until the tops are golden and a toothpick comes out mostly clean.

Notes

For clean center pockets, keep the cream cheese filling and crumble chilled until the moment you fill the muffins. Store covered in the refrigerator up to 4 days; rewarm 10-15 minutes at 300F for best texture. Freezing is yes: freeze cooled muffins up to 2 months. For a lighter option, use reduced-fat cream cheese and swap the sour cream for low-fat Greek yogurt.