Chai-Spiced Cheesecake Muffins

Time to cook: 16 minutes
Ingredients

MUFFINS

1 ¾ cups  all-purpose flour (215 g)
2 teaspoons  cinnamon
½ teaspoon  ground ginger
½ teaspoon  ground cardamom
½ teaspoon  nutmeg
1 teaspoon  baking soda
½ teaspoon  salt
2 cups  applesauce (520 g)
1 ¼ cups  brown sugar (275 g)
2 large eggs
1 teaspoon  vanilla extract
½ cup  vegetable oil
CHEESECAKE FILLING

8 oz  cream cheese, room temperature (225 g)
¼ cup  granulated sugar (50 g)
1 teaspoon  vanilla extract
nonstick cooking spray, for greasing

Method

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.