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Breakfast · Desserts
Chai-Spiced Cheesecake Muffins
Chai-Spiced Cheesecake Muffins. Made with cream cheese, cinnamon and ginger. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 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
- 8 oz cream cheese (225 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- nonstick cooking spray, for greasing
How to make Chai-Spiced Cheesecake Muffins
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 375˚F (190˚C).
- 02
Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- 03
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.
- 04
Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- 05
Grease a 2 12-cup muffin tin with nonstick spray.
- 06
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.
- 07
Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- 08
Let cool for 5 minutes before serving.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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