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Apricot Chocolate Chip Cheesecake Muffins Recipe

Indulge in the irresistible combination of sweet apricots and rich chocolate chips in these delightful cheesecake muffins! This recipe, featured among the 125 best chocolate chip recipes, delivers a delightful twist on a classic. The creamy cheesecake filling perfectly complements the tender muffin base, creating a flavor explosion in every bite. Get ready to impress your family and friends with these easy-to-make, bakery-worthy muffins.

Prep Time 20 mins
Cook Time 39 mins
Calories 295 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Apricot Chocolate Chip Cheesecake Muffins 78

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Chocolate Chip Cheesecake Muffins

  • 1 1/2 cups all-purpose flour
  • 1 cup chopped dried apricots
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup low fat milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces light cream cheese, softened
  • 1/2 teaspoon almond extract
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup powdered sugar
  • 2 tablespoons granulated sugar

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How to Make Apricot Chocolate Chip Cheesecake Muffins

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup chopped dried apricots, 2 teaspoons baking powder, and ½ teaspoon salt.
  3. In a large bowl, whisk together 1 cup granulated sugar, 2 large eggs, ½ cup milk, ¼ cup vegetable oil, and 1 teaspoon vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a medium bowl, using an electric mixer, beat together 8 ounces cream cheese (softened), ¼ cup powdered sugar, and ½ teaspoon almond extract until smooth and creamy.
  6. Stir in ½ cup chocolate chips.
  7. Set aside.
  8. In a small bowl, combine 2 tablespoons granulated sugar and ½ teaspoon ground cinnamon.
  9. Set aside.
  10. Spoon the muffin batter into the prepared muffin cups, filling each about halfway.
  11. Drop 1 teaspoon of the cheesecake filling onto the center of the batter in each muffin cup.
  12. Top with the remaining muffin batter.
  13. Sprinkle evenly with the cinnamon-sugar topping.
  14. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
  15. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

92g

Fat

17g

Carbs

13g

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Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Baking

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60 Minutes Or Less Time To Make Course Preparation Breads Muffins Quick Breads