Chai Spiced Cheesecake Muffins

Ingredients
for 16 muffins

MUFFINS

1 ¾ cups all-purpose flour (215 g)
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 cups applesauce (520 g)
1 ¼ cups brown sugar (275 g)
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil
CHEESECAKE FILLING

8 oz cream cheese, room temperature (225 g)
¼ cup granulated sugar (50 g)
1 teaspoon vanilla extract
nonstick cooking spray, for greasing

Preparation

1. Preheat oven to 375˚F (190˚C).
2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
5. Grease a 2 12-cup muffin tin with nonstick spray.
6. Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
8. Let cool for 5 minutes before serving.
9. Enjoy!