baking · Bread · breakfast · Dessert

Apple Cheesecake Muffins

It’s the dog days of winter around here.

That’s a phrase, right?

Waning sunlight and lots of afternoon naps. Bolo enjoys curling up in his new cat tree we got him. I wish I had a human tree I could curl up in…

I’ve been baking a lot lately. There’s something warm and inviting when your home smells like freshly baked goodies. Turning on the oven during the cold winter days makes a house a home, in my opinion.

My cooking abilities have never really translated into baking, though. I have to use easy recipes, or shortcuts, to get by. Premade cake mixes are a staple in my pantry. You can really build what you want from them and not have to worry about mixing something just right. I make a lot of cookies, too, because even the most amateur baker can make a cookie.

Muffins are another easy baking experience. They can look lumpy and disfigured and people will still eat them. There’s no frosting necessary and everything is confined to a nice little paper cup. A finger food at its finest!

This recipe came from a Jiffy recipe book I got in the mail. I adapted it for what I had in my kitchen and then took it with me to work last week. They were gobbled up in no time! Free food, especially when it’s homemade, doesn’t last long in our newsroom.

Apple-flavored things have always been a go-to on my list. Apple pie is one of my favorites (is there anything better than warm apple pie with a scoop of vanilla ice cream?!?) and apple juice is like crack to me. When I saw this recipe, I knew I had to make it. It lingered in the back of my recipe journal for a while, but it was always coaxing me to make it. Fine. You don’t have to ask me twice, apple recipe.

The muffin mix I used came with its own streusel topping, which made the muffins even better. Apple cake bottoms, creamy cheesecake middles, and streusel toppers—three delicious things in one little paper cup. These are really dessert muffins, but I won’t judge you if you eat one (or two) for breakfast.

Apple Cheesecake Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Apple flavored muffins with a creamy cheesecake center.

Ingredients

  • 1 box Cinnamon Streusel muffin mix
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs, divided
  • 1/4 cup chopped pecans
  • 1/4 cup sugar
  • 1 (8 oz) package cream cheese, room temperature
  • 1 tsp. vanilla extract

Directions

  1. Preheat oven to 425 degrees. Line a 12-cup muffin tin with muffin cup paper. In a large bowl, mix together muffin mix, apple sauce, water, oil, 2 eggs and pecans until smooth.
  2. Fill muffin cups halfway full with muffin mix. In a large stand mixer, mix sugar, 1 egg, and cream cheese. Slowly drizzle in vanilla. Continue mixing on low until smooth.
  3. Using a spoon, dollop a spoonful of cream cheese mixture on top of muffin mix. You may have some cream cheese mixture leftover—refrigerate it for later use (I made mini cheesecakes).
  4. Spoon remaining muffin mix over cheesecake mixture. Sprinkle streusel topping (came with muffin mix) over the top. Bake for 15-18 minutes until browned and a toothpick inserted in the center comes out clean.

Step-By-Step Instructions

Preheat oven to 425 degrees. Line a 12-cup muffin tin with muffin cup paper. In a large bowl, mix together muffin mix, apple sauce, water, oil, 2 eggs and pecans until smooth.

Fill muffin cups halfway full with muffin mix. In a large stand mixer, mix sugar, 1 egg, and cream cheese. Slowly drizzle in vanilla. Continue mixing on low until smooth. Using a spoon, dollop a spoonful of cream cheese mixture on top of muffin mix. You may have some cream cheese mixture leftover—refrigerate for later use.


Spoon remaining muffin mix over cheesecake mixture. Sprinkle streusel topping (came with muffin mix) over the top. Bake for 15-18 minutes until browned and a toothpick inserted in the center comes out clean.

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3 thoughts on “Apple Cheesecake Muffins

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