Apple Walnut Cheesecake Muffins
Indulge in the delightful flavors of Apple Walnut Cheesecake Muffins! These moist muffins combine the sweetness of apples and the crunch of walnuts with a creamy cheesecake layer. Perfect for breakfast or dessert, they're easy to make and sure to impress. Bake a batch today and enjoy every delicious bite!
Equipment
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 4 tablespoons Butter at room temperature
- ½ cup Granulated white sugar
- ½ cup Stevia In The Raw® Bakers Bag
- 1 large Egg
- ¾ cup Apple juice
- 1¼ cups Finely chopped apple I use Granny Smith
- ½ cup Chopped walnuts plus a few extra chopped apples and walnuts
- 6 ounces Cream cheese
- 3 tablespoons Granulated white sugar
- 3 tablespoons Stevia In The Raw® Bakers Bag
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350 degrees F. If you haven't already, spray two 12-cup muffin tins with nonstick spray to ensure your muffins come out easily.
- In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well mixed. This step is important to avoid clumps and ensure an even rise!
- In a separate bowl, use an electric mixer to combine 4 tablespoons of butter, ½ cup of granulated white sugar, ½ cup of Stevia, and 1 large egg. Mix until it's creamy and well combined, about 2 to 3 minutes. You want it to look fluffy!
- Next, gradually add the dry ingredients to the butter mixture, alternating with ¾ cup of apple juice. Start with a third of the dry mixture, mix until just combined, then pour in half of the apple juice. Repeat this process until everything is incorporated. Stir in 1¼ cups of finely chopped apples and ½ cup of chopped walnuts. The batter should be thick but not dry.
- Now, let’s prepare the cheesecake layer! In another medium bowl, mix 6 ounces of cream cheese, 3 tablespoons of granulated white sugar, and 3 tablespoons of Stevia using an electric mixer until smooth. Then, mix in another 1 large egg and 1 teaspoon of vanilla extract. The mixture should be creamy and smooth.
- To assemble, spoon a small amount of muffin batter into each of the 18 muffin tins, filling them about halfway. Use about ½ of a tin for the batter. Then, add a tablespoon of the cheesecake layer on top of the muffin batter. If you have more batter, don’t hesitate to add a bit more! Finish with another spoonful of muffin batter on top of the cheesecake layer.
- Sprinkle a few extra chopped apples and walnuts on the top for that delightful finishing touch!
- Now, bake your muffins in the preheated oven for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Watch them as they bake; they should turn a lovely golden brown.
- Once baked, carefully remove them from the oven and allow them to cool for a few minutes before transferring them to a wire rack. This will help them maintain their shape.
Notes
Keep your muffins in an airtight container to maintain freshness. If you have leftovers, they will stay good for about 3 days at room temperature, or you can refrigerate them for up to a week.