Chai-Spiced Cheesecake Muffins
These easy chai-spiced cheesecake muffins bring together warming spices with a creamy cheesecake center, making them a delightful treat perfect for any occasion.
Equipment
- Muffin tin
Ingredients
Muffin Ingredients:
- 1 ¾ cups all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups applesauce
- 1 ¼ cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Cheesecake Filling:
- 8 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Nonstick cooking spray for greasing
Instructions
- Start by preheating your oven to 375˚F (190˚C).
For Muffins:
- In a big bowl, mix the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt until thoroughly blended.
- In another bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil until everything is nicely mixed. Gradually stir in the dry mix to form a thick batter.
For Cheesecake Filling:
- In a medium bowl, whip the cream cheese, granulated sugar, and vanilla together with a fork until it becomes light and smooth.
- Coat a muffin tin with nonstick spray to prevent sticking.
- Pour around ¼ cup of muffin batter into each cup. Add a teaspoon of cheesecake filling in the middle of each and use a toothpick to create swirls.
- Bake for 18 minutes or until the tops are springy and just golden on the edges.
- Let the muffins cool for about 5 minutes before enjoying them.