Apple Cider Cheesecake Muffins

I AM the muffin man

Last fall I experimented with my old reliable apple cider muffin recipe and on a daring whim, added maple cheesecake filling. The result was good—promising, even—but I knew it could be transcendent. With fierce determination, I clenched my fist and vowed to embark on a quest to perfect the apple cider cheesecake muffin. And now, dear readers, I stand triumphant, for my quest is complete.

I’m beyond pleased to add a new recipe to the apple cider donut family tree!

last year's batch :)

Why I love this recipe

• brown butter (because brown butter makes anything better)

• a blend of all purpose and whole wheat flour for a bit of nuttiness

• apple butter for more concentrated apple flavor

• apple cider (because they wouldn’t be apple cider muffins without it!)

• the cheesecake filling!!

Using quality apple cider is the key to making these shine. I stalked my HEB for weeks waiting for my favorite apple cider to be back in stock and it’s finally here (I could cry). Whatever you do, do NOT use apple juice with a few spices in it (because wtf even is that). Like many other apple cider baked goodies, you’re going to have to reduce your cider (I hope you’re the patient type). I like to do this the day before so whipping these up the next morning is a breeze!

How I like to eat these muffins

• with apple sausage and eggs

• with a tall glass of cold apple cider

• with a warm mug of chai (I’m truly a chai addict)

• in my bed at 2 am as I listen to Krawski by Natalie Green on repeat

I’m seriously considering dressing up as the muffin man this Halloween as an excuse to hand out these muffins (you can’t tell me that’s a bad idea). Anyway who wouldn’t want a cheesecake filled muffin instead of another mini milky way??

Important note: I HATE mini milky ways.

Apple Cider Cheesecake Muffins

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makes 12 very tasty muffins

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Apple Cider Muffins

• 1/2 cup butter, browned (113g)

• 1/4 cup brown sugar (50g)

• 1/4 cup granulated sugar (50g)

• 1 1/2 teaspoons vanilla extract

• 1 large egg, at room temperature

• 1/4 cup apple butter (62g)

• 1/2 cup reduced apple cider (120g)

• 2 tablespoons sour cream (30g)

• 1 cup all-purpose flour (120g)

• 1/2 cup whole wheat flour (60g)

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 2 teaspoons cinnamon

• 1/2 teaspoon allspice

• 1/4 teaspoon ginger

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

Cheesecake filling

• 4 ounces cream cheese, softened

• 1/2 teaspoon vanilla 

• 1/4 cup granulated sugar

• 1 egg yolk, room temperature

To top

• 1/4 cup butter, melted

• 1/4 cup sugar

• 1/2 teaspoon cinnamon

Steps

1. Start by reducing your cider (this will take a while so do it the day before). In a small pot simmer 2 cups of apple cider over medium low heat, swirling occasionally until it has reduced to 1/2 cup. Allow to cool completely before using.

2. Next brown your butter. Melt in a light colored pan over medium low heat, gently stirring until golden brown and nutty. Pour into a medium bowl.

3. While waiting for the butter to cool, make the cheesecake filling. Beat out any lumps in the cream cheese then mix in the sugar, vanilla and egg yolk. Pour into a piping bag, twist and place in the fridge.

4. Preheat the oven to 350°F and line a muffin tin.

5. In a large bowl, combine both flours, baking soda, baking powder, salt and spices. Set aside.

6. Into the browned butter bowl, add both sugars, apple butter, sour cream, vanilla, egg and apple cider. Whisk until smooth.

7. Pour the wet ingredients into the flour mixture and gently mix until just combined.

8. Scoop the muffin batter into the liners using a 1/4 cup or medium cookie scoop.

9. To add the cheesecake filling, pipe a dollop onto each muffin, slightly inserting the tip of the piping bag into the muffin batter. Alternatively you can spoon the filling on top and gently swirl it in.

10. Bake for 15-16 minutes. Allow to cool on a rack until no longer hot.

11. While the muffins cool, blend the sugar and cinnamon together and melt the butter. Brush only the edges of the muffins with butter (not the cheesecake) and sprinkle the cinnamon sugar all over. Tap off any excess.

12. Enjoy your new favorite fall muffin!

p.s. thanks for waiting so patiently for this recipe :)

Janaya

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