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.
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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
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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.
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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
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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.
