Cheesecake Stuffed Apple Muffins with Streusel Topping and Caramel Sauce

Cheesecake Stuffed Apple Muffins with Streusel Topping and Caramel Sauce

Apple muffins stuffed with cheesecake and topped with a rolled oats streusel and caramel sauce. A perfect holiday breakfast with both a naughty and a nice side.

Print Recipe

ingredients

For the cheesecake:

• 2 tablespoons sugar
• 4 ounces cream cheese, room temperature
• 1/2 egg
• 1/4 teaspoon vanilla extract

For the streusel topping:

• 3 tablespoons unsalted butter, room temperature
• 1/2 cup flour
• 1/2 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1/4 cup old fashioned oats

For the muffins:

• 1/2 cup brown sugar
• 3/4 cup vanilla yogurt
• 1/2 cup unsweetened apple sauce
• 1/4 cup oil
• 1 egg
• 1 cup flour
• 3/4 cup whole wheat flour
• 3/4 cup rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cups apples, peeled, cored and cut into bite sized pieces

For the caramel sauce:

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coarse salt

directions

For the cheesecake:

1. Beat the sugar into the cream cheese until smooth.
2. Beat in the egg followed by the vanilla extract.

For the streusel topping:

3. Cut the butter into the flour, sugar, cinnamon and rolled oats until combined and crumbly.

For the muffins:

4. Mix the brown sugar, yogurt, apple sauce, oil and egg in a large bowl.
5. Mix the flours, rolled oats, baking powder, baking soda, cinnamon and salt in another large bowl.
6. Mix the wet and dry ingredients along with the apples.
7. Spoon half of the mixture greased muffin pan, add a tablespoon of the cream cheese mixture to each muffin hole, top with the remaining batter and sprinkle the streusel mixture on top.
8. Bake in a preheated 375F/190C oven until a toothpick pushed into the center comes out clean, about 15-25 minutes.
9. Remove from oven and let cool.

For the caramel sauce:

10. Heat the sugar and water in a sauce pan over medium heat and simmer it until it turns a medium amber colour.
11. Remove from heat and carefully pour in the heavy cream.
12. Return to heat and cook until smooth, stirring with a wooden spoon.
13. Stir in the butter.
14. Allow the sauce to cool for a few minutes and stir in the vanilla extract and salt.
15. Let cool and serve over the apple muffins.