Caramel Pecan Cheesecake Muffin

Yields12 Servings

For the Streusel:

1 cup pecans

2 tbsp sugar

½ cup brown sugar

¼ cup caramel chips

2 tbsp butter

For the Cheesecake Filling:

1 (8-ounce) cream cheese, at room temperature

1 egg yolk

⅓ cup sugar

1 tsp vanilla extract

For the Muffin Batter:

2 sticks butter

1 cup brown sugar

½ cup sugar

1 egg

2 tsp vanilla extract

1 cup plain yogurt

2 cups flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

Preheat oven to 375 degrees F. Line a 12 cup large muffin pan with paper liners.

For the Streusel:

In a food processor, grind nuts, sugars, and caramel chips to a fine consistency. Add butter and pulse to blend. Set aside.

For the Filling:

Combine ingredients with a whisk until blended. Fill a pastry bag with cheese filling and set aside.

For the Muffins:

In a large mixing bowl, combine butter and sugars. Add egg and vanilla, mix well. Add yogurt, flour, baking powder, baking soda, and salt. Mix well.

Using an ice cream scoop, divide 3/4 of the batter among the 12 muffin cups. Squeeze cheese filling into center of muffin batter. Cover with remaining batter. Sprinkle streusel over muffins, coating well.

Bake 30 to 35 Minutes, until golden. Let cool 5 Minutes before removing from pan.

Nutrition Facts

12 servings

Serving size

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Caramel Pecan Cheesecake Muffin