Save A fusion treat combining warm chai spices, fluffy muffin base, and creamy cheesecake in convenient cup form.
I first made these for a family gathering, and everyone loved how the fragrant chai flavors blended with the smooth cheesecake. They are perfect for when you want something special but easy to eat.
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 Oven and Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make Muffin Batter:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. In a separate bowl, mix oil, milk, and egg until smooth. Add wet mixture to dry ingredients and stir just until combined. Do not overmix.
- Fill Cups:
- Divide the muffin batter evenly among the muffin cups, filling each about 1/3 full.
- Prepare Cheesecake Filling:
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, beating until creamy.
- Add Cheesecake Layer:
- 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.
- Cool and 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 These muffins became a new favorite at our weekend breakfasts. The kids love picking their own cup and adding a little whipped cream on top.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, electric mixer (optional), cooling rack
Allergen Information
Contains wheat (gluten), egg, and milk (dairy). Use suitable alternatives if needed.
Nutritional Information
Calories: 210, Total Fat: 11 g, Carbohydrates: 24 g, Protein: 4 g
Save Try bringing these to your next brunch: they are guaranteed to impress and disappear fast.
Recipe Questions
- → Which spices create the chai flavor?
Cinnamon, ginger, cardamom, cloves, and black pepper combine for classic chai warmth and aromatic depth.
- → Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend and ensure all other ingredients are gluten-free.
- → Is chilling necessary before serving?
Chilling helps set the creamy layer and blends flavors, creating a firm yet tender texture for enjoyable cups.
- → What tools are required for preparation?
You'll need a muffin tin, paper liners, mixing bowls, whisk, mixer (optional), and a cooling rack for optimal results.
- → How can I enhance the chai flavor?
Steep a chai tea bag in milk before mixing or use extra spices for a more pronounced chai taste in each cup.
- → What dietary restrictions are considered?
These cups contain wheat, egg, and dairy. Use gluten-free flour or dairy-free alternatives as needed for substitutions.