Save A fusion treat combining warm chai spices, fluffy muffin base, and creamy cheesecake in convenient cup form.
Growing up, I always loved cheesecake, but adding chai latte flavors brought a whole new level of comfort. The combination of fluffy muffin base and creamy cheesecake is a frequent request at our family gatherings.
Ingredients
- Muffin Base: 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) light brown sugar, 1/4 cup (60 ml) vegetable oil, 1/4 cup (60 ml) milk, 1 large egg, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/8 tsp ground cloves, 1/8 tsp ground black pepper
- Cheesecake Filling: 8 oz (225 g) cream cheese, softened, 1/4 cup (50 g) granulated sugar, 1 large egg, 1 tsp vanilla extract
- Topping: 1 tbsp light brown sugar, 1/2 tsp ground cinnamon
Instructions
- Prepare Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Muffin Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
- Combine Wet Ingredients:
- In a separate bowl, mix oil, milk, and egg until smooth. Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
- Fill Muffin Cups:
- Divide the muffin batter evenly among the muffin cups, filling each about 1/3 full.
- Make Cheesecake Filling:
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, beating until creamy.
- Top Muffin Base:
- Spoon 1 heaping tablespoon of cheesecake filling over the muffin base in each cup.
- Add Topping:
- Mix brown sugar and cinnamon for the topping. Sprinkle evenly over the cheesecake layer.
- Bake:
- Bake for 22–25 minutes, until the cheesecake is just set and the muffin base is golden.
- Cooling & Chill:
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Chill for at least 1 hour before serving.
Save My kids love helping sprinkle the cinnamon sugar topping. It turns snack time into a fun family tradition, and we always look forward to sharing these treats on cool afternoons.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, electric mixer (optional), cooling rack
Allergen Information
Contains: Wheat (gluten), Egg, Milk (dairy). Always check labels if using gluten-free or dairy-free alternatives.
Nutritional Information
Per serving: Calories 210, Total Fat 11 g, Carbohydrates 24 g, Protein 4 g
Save Serve chilled for best results. These cups keep well for up to two days in the fridge.
Recipe Questions
- → Can I increase the chai spice flavor?
Yes, for a stronger chai taste, steep a chai tea bag in the milk before mixing into the batter.
- → Is it possible to make this gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- → Can I prepare these in advance?
These cups can be made ahead and refrigerated for up to 2 days. They taste great chilled.
- → What toppings go well on these cups?
A dusting of cinnamon or whipped cream works wonderfully for a finishing touch.
- → How do I avoid overmixing the batter?
Mix the wet and dry ingredients just until incorporated. Overmixing can make the muffins dense.
- → Are these suitable for vegetarians?
Yes, all ingredients listed support a vegetarian diet.