Chai Cheesecake Muffins
Moist muffins spiced with chai, stuffed with a cheese cake center
Equipment
- 1-2 muffin tin prepared with baking cups or greased
Ingredients
Muffin Batter
- 1 3/4 cups all purpose flour
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups applesauce
- 1 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup vegetable oil
Cheesecake Filling
- 8 oz. cream cheese 1 cup/1 pkg.- room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 375F / 190C
Muffins
- Mix dry ingredients together, mixing well.
- Mix wet ingredients together until well combined.
- Incorporate dry mixture into wet mixture using about 1 cup of mix at a time, until all the dry is well combined into the wet ingredients. Batter should be thick, but smooth.
Filling
- In bowl, mix ingredients together with a fork, until smooth.
Assembly
- Grease muffin tins. Scoop approx. 1/4 cup of batter into each prepared cup.
- Add a teaspoon sized scoop of filling to each cup, and swirl filling to into the batter.
- Bake for 18 minutes. Muffins will be light and springy, with browned edges.
- Cool 5 minutes before serving.
- Enjoy!
Notes
For those who do like pumpkin spice, replace 1/2 the applesauce with pureed pumpkin (but don't omit all of it, as the applesauce is wat makes these so moist)