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Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy cream cheese center and a crunchy oat crumble crown. Baked until golden, with finely diced apples folded into tender muffin batter.
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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 preheat
  1. Preheat oven to 375F and line a 12-cup muffin tin. This sets the temperature so the muffins bake evenly once filled.
Cream cheese filling
  1. Beat cream cheese, sugar, and vanilla until smooth, then refrigerate. Chill helps the filling hold its shape in the center.
Oat crumble
  1. Combine oats, flour, brown sugar, and cinnamon, then cut in cold butter until crumbly and refrigerate. The crumbs stay crisp on top during baking.
Muffin batter and filling
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt together. Make sure the dry ingredients are evenly distributed.
  2. Whisk melted unsalted butter, brown sugar, eggs, sour cream, milk, and vanilla together until smooth. Keep mixing until no streaks remain.
  3. Fold the flour mixture into the wet mixture until just combined, then fold in finely diced apples. Stop mixing as soon as the batter comes together.
  4. Fill muffin cups halfway, add a teaspoon of cream cheese filling to the center, then cover with more batter. Press lightly so the batter reaches the edges around the filling.
Bake
  1. Top each muffin with oat crumble. Spread crumbs so they form a visible crunchy cap.
  2. Bake at 375F for 22-25 minutes until golden. Look for set tops and browned crumble, and a tester should come out mostly clean.

Notes

Pro tip: finely dice the apples so they distribute without sinking, and keep the cream cheese and crumble chilled for cleaner layers. Store muffins in the refrigerator for up to 4 days and rewarm briefly in the oven or microwave. Freezing is yes—freeze cooled muffins up to 2 months. For a dairy-light swap, use reduced-fat cream cheese and sour cream (texture will be slightly softer).