Chai-Spiced Cheesecake Muffins

Name: Chai-Spiced Cheesecake Muffins
Total time: 30
Yield: 16
Ingredients: 1 ¾ cups all-purpose flour; 2 teaspoons cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon nutmeg; 1 teaspoon baking soda; ½ teaspoon salt; 2 cups applesauce; 1 ¼ cups brown sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup vegetable oil; 8 oz cream cheese, room temperature; ¼ cup granulated sugar; 1 teaspoon vanilla extract; nonstick cooking spray, for greasing

Recipe by Katie Aubin from tasty.co

Desserts 30 Mins.

Ingredients

16 servings

•

1 ¾ cups all-purpose flour
•

2 teaspoons cinnamon
•

½ teaspoon ground ginger
•

½ teaspoon ground cardamom
•

½ teaspoon nutmeg
•

1 teaspoon baking soda
•

½ teaspoon salt
•

2 cups applesauce

•

1 ¼ cups brown sugar
•

2 large eggs
•

1 teaspoon vanilla extract
•

½ cup vegetable oil
•

8 oz cream cheese, room temperature
•

¼ cup granulated sugar
•

1 teaspoon vanilla extract
•

nonstick cooking spray, for greasing

Instructions

Preheat oven to 375˚F (190˚C).
Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
Grease a 2 12-cup muffin tin with nonstick spray.
Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
Let cool for 5 minutes before serving.
Enjoy!