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Apple Crisp Cheesecake Muffins

Apple Crisp Cheesecake Muffins are soft vanilla muffins layered with cinnamon apples and creamy cheesecake filling. Finished with a buttery oat crumble and vanilla glaze, they're perfect for breakfast, brunch, or dessert.
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Prep Time 30 minutes
Course Breakfast / Dessert
Cuisine American

Ingredients
  

Crisp Topping

  • ½ cup all-purpose flour
  • ⅓ cup quick-cooking oats
  • ⅓ cup light brown sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup unsalted butter melted

Cinnamon Sugar

  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon

Apple Filling

  • 2 medium apples peeled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Muffin Batter

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ⅔ cup granulated sugar
  • 2 eggs room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup milk room temperature

Cheesecake Filling

  • 12 ounces brick-style cream cheese softened
  • ½ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg

Vanilla Glaze

  • ¾ cup powdered sugar
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
  • Prepare the crisp topping by combining flour, oats, brown sugar, cinnamon, and nutmeg. Stir in melted butter until crumbly. Set aside.
  • Mix the brown sugar and cinnamon for the cinnamon sugar mixture.
  • Toss diced apples with granulated sugar and cinnamon until evenly coated.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In another bowl, beat butter, sugar, and vanilla until light and fluffy. Add eggs one at a time.
  • Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
  • For the cheesecake filling, beat cream cheese, sugar, flour, vanilla, and egg until smooth.
  • Assemble the Apple Crisp Cheesecake Muffins:
  • Spoon about one heaping tablespoon of muffin batter into each liner.
  • Add diced apples.
  • Sprinkle with cinnamon sugar.
  • Add a generous spoonful of cheesecake filling.
  • Top with more apples and another sprinkle of cinnamon sugar.
  • Cover with additional muffin batter until liners are about three-quarters full.
  • Finish generously with the crisp topping.
  • Bake for 23–28 minutes, or until a toothpick inserted into the muffin portion comes out clean.
  • Cool in the pan for 5 minutes before transferring to a wire rack.
  • Stir together powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled muffins.

Notes

  • Add chopped pecans or walnuts for extra crunch.
  • Substitute part of the vanilla with maple extract for a fall-inspired flavor.
  • Serve warm with coffee, tea, or hot apple cider.
  • These muffins also make an excellent holiday brunch addition.