Save A fusion treat combining warm chai spices, fluffy muffin base, and creamy cheesecake in convenient cup form.
I first made these chai latte muffin cheesecake cups for a weekend brunch with friends. Everyone loved how easy they were to grab and how the chai spices complemented the creamy filling.
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
- Prep Oven and Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Muffin 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.
- Prepare Cheesecake Filling:
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, beating until creamy.
- Add Cheesecake Filling:
- 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 My family enjoys these muffin cups with chai tea on cozy afternoons, making them a new favorite for teatime treats.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, electric mixer (optional), and cooling rack are all you need for this recipe.
Allergen Information
This recipe contains wheat, egg, and milk. Check labels for gluten-free or dairy-free alternatives if needed.
Nutritional Information (per serving)
Calories: 210, Total Fat: 11 g, Carbohydrates: 24 g, Protein: 4 g.
Save Chill before serving for the best texture. Enjoy a delicious fusion treat in every bite.
Common Questions
- → Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but expect a slightly less creamy texture in the filling.
- → Is it possible to make these gluten-free?
Substitute all-purpose flour with a gluten-free flour blend for a wheat-free version. Check all ingredient labels.
- → How can I intensify the chai flavor?
Steeping a chai tea bag in the milk before mixing boosts the authentic spice profile of the cups.
- → What are ideal toppings for serving?
A dusting of cinnamon or a swirl of whipped cream adds visual appeal and complementary flavor notes.
- → How should these cups be stored?
Keep the cups chilled in an airtight container for up to 3 days to preserve taste and texture.