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Apple Crisp Muffins with Creamy Cheesecake Filling

A cozy batch of Apple Crisp Muffins with a creamy center, styled like Apple Cheesecake Muffins and topped with a golden crumb finish.
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These bakery-style apple crisp muffins combine spiced apple chunks, a smooth cream cheese filling, buttery oat crumble, and vanilla glaze for a soft, cozy fall treat that works for breakfast, brunch, or dessert.

Ingredients

Scale

Crisp Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup quick-cooking oats
  • 1/3 cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, melted

Cinnamon-Sugar Mix

  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon

Apple Filling

  • 2 medium apples, peeled and cut into small 1/3-inch pieces
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Muffin Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk, room temperature

Cheesecake Filling

  • 12 oz brick-style cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg

Vanilla Icing

  • 3/4 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a standard muffin pan with paper liners. This recipe should make about 16 to 18 muffins depending on how full you fill each cup.
  2. Make the crisp topping first. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and nutmeg. Pour in the melted butter and use a fork to mix everything until the dry ingredients look evenly moistened and crumbly. Set the topping aside while you prepare the rest of the recipe.
  3. Prepare the cinnamon-sugar mixture. In a small bowl, stir together the brown sugar and cinnamon. This mixture will be sprinkled between the layers to give the muffins extra warmth and sweetness.
  4. Prep the apples. Peel the apples and dice them into small pieces, about 1/3-inch chunks. Place them in a bowl with the granulated sugar and cinnamon, then toss until the fruit is lightly coated. Set the apple mixture aside.
  5. Mix the muffin batter. In a large bowl, beat the room-temperature butter with the sugar and vanilla extract until the mixture looks light and fluffy. Add the eggs and mix again until fully combined.
  6. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix until just combined. Slowly pour in the milk and stir only until the batter comes together. Scrape down the sides of the bowl with a rubber spatula to catch any unmixed pockets, but do not overmix.
  7. Make the cheesecake filling. In another bowl, beat the softened cream cheese with the granulated sugar, flour, and vanilla until smooth. Add the egg and mix just until blended. Set the filling aside.
  8. Assemble the muffins. Add about 1 heaping tablespoon of muffin batter to the bottom of each lined muffin cup. Scatter a few pieces of the prepared apples on top and gently press them into the batter. Sprinkle a little of the cinnamon-sugar mixture over the apples.
  9. Spoon a heaping tablespoon of cheesecake filling over the apples. Use the back of the spoon to gently spread it into an even layer. Add a few more apple pieces on top, then sprinkle lightly with the cinnamon-sugar mixture again.
  10. Add more muffin batter over the top so each liner is filled to about three-quarters full. Do not overfill the cups, because the muffins will rise as they bake.
  11. Finish with the crisp topping. Sprinkle the oat crumble evenly over each muffin, pressing it on lightly if needed so it sticks.
  12. Bake the muffins for 23 to 28 minutes, or until the tops are golden and a toothpick inserted into the muffin portion comes out clean.
  13. Remove the pan from the oven and let the muffins cool for about 5 minutes in the pan. Then transfer them to a wire rack and cool completely.
  14. Make the vanilla icing by stirring together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the icing over the fully cooled muffins.

Notes

  • Tart apples like Granny Smith create a nice contrast with the sweet filling, while Gala gives a softer, sweeter flavor.
  • Make sure the butter, eggs, milk, and cream cheese are at room temperature so the batter and filling mix smoothly.
  • Avoid overmixing the muffin batter if you want a light, tender texture.
  • These muffins freeze well after cooling completely. Wrap them tightly and store them for later.

Find it online: https://irmacooks.com/apple-crisp-muffins/