Maple Apple Cheesecake Muffins

I know I have already posted a lot of different muffin recipes, but there is something about muffins that make breakfast special. I think it’s the fact that it’s so easy to give each person their own individual serving, and they can be made in so many different ways. I developed this recipe after making my Double Chocolate Cheesecake Muffins. Cole is not a huge fan of super chocolatey breakfasts, so I moved to one of his favorite ingredients instead – apples. I’m not a huge apple fan myself, but Cole swears by these. Get your mixers and mixing bowls out, with a simple four step process, you can have decadent Maple Apple Cheesecake Muffins. 


Step 1: Muffin Batter

3 ¾ cup Flour

1 ½ tsp Baking Powder

¾ cup Butter 

1 ½ cups Sugar

3 large Eggs

1 ½ cups Milk

1 ½ tbsp Pure Maple Syrup

1 ½ tsp Cinnamon

Step 2: Cheesecake Filling

8 oz Cream Cheese 

1 Egg Yolk

1 tsp Pure Maple Syrup

3 tbsp Brown Sugar

Step 3: Apple Filling

2 Red Delicious Apples 

¼ cup Brown Sugar

1 tsp Cinnamon

⅛ tsp Nutmeg


Step 1: Muffin Batter

1. Preheat the oven to 425 degrees. Line 24 muffin cups – I prefer to use the tin liners for this. 

2. In a large bowl whisk together flour, baking powder, salt, and cinnamon, then set aside for later.

3. In a medium glass bowl melt the butter, then cream together with sugar. Let cool for a short amount of time, then whisk in eggs, milk, and maple syrup.

4. Add the liquid ingredients to the dry ingredients. Make sure to stir this with a rubber spatula, scraping the bottom of the bowl as you go to make sure that all of the bottom flour is folded in.

Step 2: Cheesecake Filling

1. Use a mixer to beat the cream cheese, egg yolk, and maple syrup together. Beat until smooth.

2. Stir in the brown sugar and set to the side.

Step 3: Apple Filling

1. Peel the apples; then dice the fruit into ¼ inch pieces. 

2. In a medium sized bowl combine the brown sugar and spices together. Add in the apples and stir until coated. 

Step 4: Combining Everything Together

1. Pour the apple filling into the cheesecake filling, and stir them to combine.

2. Scoop one level spoonful of muffin batter into the bottom of each muffin tin. Do NOT use a large scoop of batter! These rise a lot, and overfilling the muffins can cause them to make a mess. Do not use more than half of the batter for this process.

3. Pour one spoon of cheesecake apple filling into each of the tins. Do not over-scoop the filling, or there might not be enough for every muffin. More can always be added in later if there is extra after all 24 have received a scoop.

4. Place one spoon of muffin batter on top of each muffin, then use a finger or tiny spatula to spread the spoonful of batter so it is completely covering the cheesecake filling. 

Kitchen Tip: There might be leftover muffin batter at the end of this process. That’s okay. It’s best not to try to overstuff the tins, or the muffins will become too large and be difficult to remove from the tins. I like to use this leftover batter to create mini maple muffin bites with a mini muffin tin. I bake the minis at 375 degrees for 10-11 minutes once the full sized muffins are done. These minis are delicious dipped in maple syrup, and make for a great quick, light breakfast! Typically I get about 6-8 of them with the leftover batter.

5. Bake the full sized muffins for 5 minutes, then reduce the heat to 350 degrees and bake for another 16 minutes. Let the pan cool for 5 minutes after removing, but then take the muffins out immediately after that. Because of the maple syrup in the batter, the muffin tops can end up sticking to the pan if you let them cool for longer than 5 minutes before removing. 

While cheesecake muffins do take a greater process to create, the perk of an extra moist muffin outweighs the con of extra time. If you love maple syrup, and are an apple fan, these muffins are a must try!

Like muffins? Try the other muffin recipes on my site too!

Low Sugar Pumpkin Chocolate Chip Muffins

Low Sugar Chocolate Banana Muffins

Double Chocolate Cheesecake Muffins

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