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Chai-Spiced Cheesecake Muffins

by Katie Aubin

Inspired by ambitiouskitchen.com

Ingredients

for 16 muffins

Muffins

  • 1 ¾ cups
    all-purpose flour (215 g)
  • 2 teaspoons
    cinnamon
  • ½ teaspoon
    ground ginger
  • ½ teaspoon
    ground cardamom
  • ½ teaspoon
    nutmeg
  • 1 teaspoon
    baking soda
  • ½ teaspoon
    salt
  • 2 cups
    applesauce (520 g)
  • 1 ¼ cups
    brown sugar (275 g)
  • 2 large eggs
  • 1 teaspoon
    vanilla extract
  • ½ cup
    vegetable oil

Cheesecake Filling

  • 8 oz
    cream cheese, room temperature (225 g)
  • ¼ cup
    granulated sugar (50 g)
  • 1 teaspoon
    vanilla extract
  • nonstick cooking spray, for greasing

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Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
  3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
  4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  5. Grease a 2 12-cup muffin tin with nonstick spray.
  6. Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  8. Let cool for 5 minutes before serving.
  9. Enjoy!
 

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