97% would make again
Chai-Spiced Cheesecake Muffins
featured in Ultimate Cheesecake Marathon
Tasty Team
June 10, 2019
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
- Calories 205
- Fat 12g
- Carbs 21g
- Fiber 0g
- Sugar 13g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- 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.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- 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.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
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
- Calories 205
- Fat 12g
- Carbs 21g
- Fiber 0g
- Sugar 13g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- 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.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- 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.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
Inspired by ambitiouskitchen.com
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