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Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins pair tender, apple-studded cake with a smooth cheesecake center and a clumpy oat-pecan topping. Bake them in a standard 12-cup muffin pan until the tops spring back and the filling reaches 160°F.
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Prep Time 1 hour
Cook Time 26 minutes
Total Time 1 hour 26 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup powdered sugar
  • 1 egg yolk large
Crisp topping
  • 0.5 cup old-fashioned rolled oats
  • 0.33 cup pecans chopped
  • 0.25 cup granulated sugar
  • 3 tbsp unsalted butter melted
Muffins
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.67 cup light brown sugar packed
  • 2 eggs large
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 0.33 cup neutral oil such as canola
  • 1 tsp vanilla extract
  • 1.5 cup apple peeled, finely diced

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the pan
  1. Heat the oven to 375°F and line a standard 12-cup muffin pan with paper liners.
Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and egg yolk in a medium bowl until smooth; set aside.
Make the crisp topping
  1. Stir together the oats, pecans, and granulated sugar.
  2. Mix in the melted butter until evenly moistened and clumpy.
Make the muffin batter
  1. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  2. In a separate bowl, whisk the brown sugar, eggs, sour cream, milk, oil, and vanilla until smooth.
  3. Stir the wet mixture into the flour mixture just until a few dry streaks remain.
  4. Fold in the diced apple just until evenly distributed.
Fill and bake
  1. Spoon about 1 tablespoon batter into each liner.
  2. Add about 1 tablespoon cheesecake filling to each liner.
  3. Divide the remaining batter among the cups, covering the filling.
  4. Sprinkle the topping over each muffin.
  5. Bake at 375°F for 22–26 minutes, until the muffin tops spring back when lightly pressed, a toothpick inserted into the cake portion comes out clean or with a few moist crumbs, and the cheesecake filling reaches 160°F.
Cool
  1. Cool the muffins in the pan for 10 minutes.
  2. Transfer the muffins to a rack and cool for at least 30 minutes.
  3. Refrigerate leftovers within 2 hours.

Notes

For tender muffins, stir the wet and dry mixtures only until a few dry streaks remain. Store leftovers refrigerated for up to 4 days; freeze the muffins for up to 2 months. Plain Greek yogurt can replace the sour cream.