Apple Cheesecake Muffins Recipe

​INGREDIENTS

(makes 12 muffins)

• ​85g soft butter

• 100g brown sugar

• 2 eggs

• 210g flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• 100g apple sauce

• 100g pecan nuts

• 1 medium apple

• 100g cream cheese

• 1 egg

• 1 tsp vanilla paste/extract

• 1 tbsp flour

• 1 tbsp sugar

• caramel chunks (optional)

​DIRECTIONS

1. Cream the softened butter with the sugar in a medium bowl with a hand-mixer for a couple of minutes until it becomes creamy and pale.

2. Add the eggs one at a time whisking for about half a minute in between each addition. If after you have added the second egg the mixture starts looking a little curdled, no need to worry about it, it will become creamy once you start adding the dry ingredients.

3. In a separate bowl combine the dry ingredients and cinnamon.

4. Sift about one third of the dry ingredients into the wet ingredients and mix shortly. Then add half of the apple sauce and mix again shortly. Repeat until you have added everything and mix just until almost combined. Then remove the whisks.

5. Peel, deseed and cube an apple. Chop the pecan nuts.

6. Add the pecan nuts and the apple to the batter. Fold in just until combined.

7. Lay a muffin tray with 12 paper muffin or cupcake liners and portion the batter into the muffin liners evenly using an ice cream scooper or a tablespoon.

8. To make the cheesecake topping combine cream cheese, egg, vanilla, flour and sugar in a medium bowl. Make a well in the middle of each muffin and add the cheesecake topping on top.

9. Bake the muffins in 180°C bottom top heat in the middle shelf of the oven for about 25-30 minutes.

10. Remove from the oven, add the caramel chunks on top, allow to cool shortly and then remove from the muffin tray into the cooling rack and allow to cool completely. Store in an airtight container or in the fridge to keep fresh for longer.