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98% would make again

Chai-Spiced Cheesecake Muffins

featured in Ultimate Cheesecake Marathon

Katie Aubin
Tasty Team

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 (120 mL)

Cheesecake Filling

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

Nutrition Info

Powered by
    Calories 205
    Fat 12g
    Carbs 21g
    Fiber 0g
    Sugar 13g
    Protein 2g

Estimated values based on one serving size.

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!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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