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Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy center and a crunchy oat crumble topping. Baked until golden, they’re studded with finely diced apples and finished with a buttery cinnamon oat topping.
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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
  

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
  • 0.33 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 oven to 375F and line a 12-cup muffin tin.
  2. Beat cream cheese filling ingredients together until smooth, then refrigerate.
  3. Make oat crumble by combining oats, flour, brown sugar, cinnamon, and cutting in cold butter until crumbly, then refrigerate.
Mix batter
  1. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl until evenly combined.
  2. Whisk melted butter, brown sugar, eggs, sour cream, milk, and vanilla until smooth.
  3. Fold in the flour mixture, then fold in diced apples until just combined.
Fill and bake
  1. Fill muffin cups halfway with batter so the sides are coated but the center is open.
  2. Add a teaspoon of cream cheese filling to the center of each muffin, then cover with more batter.
  3. Top each muffin with oat crumble for a crunchy crown.
  4. Bake 22-25 minutes at 375F until the tops are golden and the crumb topping looks set.

Notes

For a cleaner cream-cheese center, use softened (not melted) cream cheese and refrigerate it while you make the batter. Store muffins covered in the fridge up to 4 days; rewarm 10-15 seconds in the microwave. Freeze up to 2 months—thaw overnight in the fridge before reheating. For a lighter option, swap sour cream for plain Greek yogurt for similar tang and a slightly firmer crumb.