Apple Streusel Cheesecake Muffins. The name says it all. A fluffy, buttery rich apple muffin with a cheesecake center and yummy cinnamon streusel topping. There’s nothing much better in life right now!
I have really been itching for fall lately. I just love the cool crisp air, hot apple cider, long walks through the park, and everything pumpkin! I especially love the fall flavors.
Apples, cinnamon, and pumpkin. It’s all so comforting and yummy. Well enough of all that wishful thinking; Let’s get back to reality!
These muffins are everything you could want for Sunday brunch, a quick breakfast on the go, or even a late night snack. Packed full of diced apples tossed in cinnamon and layered with a sweet vanilla cheesecake. These muffins are sure to fill you up!
A sweet cinnamon streusel topping rounds it all out.
Apple Muffin Recipe
2 1/2 cups apples, peeled and diced small
1/2 cup apples, peeled and diced for topping
1 tsp ground cinnamon
2 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup room temperature butter
1/2 cup brown sugar
1/4 cup sugar
1 tbsp vanilla extract
3/4 cup yogurt
2 large eggs
Preheat the oven to 350 degrees.
With a mixer, cream the butter, sugar, and brown sugar together until nice and fluffy. Add the eggs and mix until fully incorporated. Next add the yogurt and mix until combined.
In a separate bowl tossed the diced apples in cinnamon.
Then in a large bowl, combine the flour, baking powder, baking soda, and salt. Combine the cinnamon coated apple pieces into the flour mixture. Next, add the wet ingredient mixture and gently fold until barely combined. Let this mixture sit until everything else in ready.
8 oz room temperature cream cheese
1 tsp vanilla extract
1/4 cup sugar
1 egg yolk
Cream the cream cheese and sugar together until light and fluffy. Next add the vanilla and egg yolk, beating until everything is well combined.
I love the cheesecake filling and could almost double it for the muffins; But if you’re not crazy like me then a single recipe will do.
1 cup flour
1/3 cup sugar
1/3 cup brown sugar
1/2 cup cold butter
1 tsp cinnamon
Place all ingredients in a food processor and pulse until small crumbs. Then with your hands, or a fork, work the crumbs into bigger pieces by smooshing and crumbling it with your hands.
Assembling the Muffins
In a muffin pan with liners, scoop one tablespoon of muffin mix into each liner. Next you can either layer in about 1 1/2 tsp of cheesecake, or scoop another tablespoon of muffin mix. If you layer the cheesecake you will top it off with a second scoop of muffin mix.
If you do not layer the cheesecake, you will scoop it on top of the second scoop of muffin mix. When you do this, take the spoon and sort of make an indent into the center of the muffin so you can get it into the muffin a little. This way the cheesecake isn’t just on top. When you are done with the muffin mix and cheesecake, you top them with a generous sprinkling of the streusel.
Bake the muffins for about 15-18 minutes until they are springy and the streusel is lightly browned. Let cool and enjoy while still warm!