There is something so satisfying about the sweet, tangy, rich texture of a good cheesecake. The luscious creaminess paired with the crumbly cookie crust is a thing of sheer beauty.  Which brings us to this week’s muffin – Cheesecake Muffins.

This muffin is the perfect marriage of two sweet worlds. The muffins base is airy and light like a sponge cake, with hint of citrus from the orange zest that provides a nice floral contrast to the vanilla and cream cheese flavors throughout the muffin. The cream cheese filling melds perfectly into the muffin dough providing a slightly tangy, velvety smooth bite.  I topped my muffins with a graham cracker crumble to complete the cheesecake essence of the muffin.

Of all the muffins I have been baking lately, this was the most well received and quickly consumed. So easy to enjoy, it is hard to stop at just one.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

 

Cheesecake Muffins 

Ingredients:

1 1/2 cups flour

1 1/2 tbsp baking powder

1/2 cup powdered sugar

Finely grated rind of 2 medium oranges

1/2 tsp Salt

2 Eggs

1 cup milk

1/2 cup Butter, melted

1 teaspoon vanilla extract

For the Filling:

1 cup cream cheese softened
3 tbsp powdered sugar

* optional mix 2 crushed graham crackers with a table spoon of sugar, a tablespoon of vanilla extract and 2 table spoons of melted butter; sprinkle mixture on top of muffin before placing into the oven to bakc.

1. Preheat the oven to 350 degrees. Line a muffin tin with 12 paper cases. Sift the flour and baking powder into a large bowl, then stir in the sugar, ornage rind and salt. Beat the eggs, vanilla extract and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.

2. Mix together the soft cheese and sugar for the filling. Fill the muffins cups half way then  top with a teaspoon of cream cheese. Fill more muffin mix until the muffin cup is 3/4 full then spoon a tablespoon of cream cheese over. Optional, sprinkle graham cracker crumbles on top.

3. Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack.

Makes 12 muffins


20 Comments on Muffin Mondays | Cheesecake Muffins

  1. Hey – great minds think alike! 😉 I went with a graham cracker crumble, too. I absolutely loved the idea of cheesecake muffins, but it seemed incomplete without the graham cracker crumbs, right?

    I love your description of the beautiful balance of flavours in this muffin and couldn’t agree more. These were also my most well-received muffins :)

    Happy Muffin Monday and enjoy your gorgeous muffins!

  2. Graham cracker crumble totally makes sense with these muffins! And you’re right about these, gone right away — I’ve already made two batches and will definitely add the crumble the next time I bake them!

  3. they are simply lovely..i haven’t thought of the graham crumble…i’ll make some next time i’ll do this…

    it seems that these muffins are definitely a hit anywhere else in the world!

  4. I just love those muffin! Iwas really excited when i knew the recipe we were going to bake! I loove cheesecake, and the idea of combining them in a muffin is just awesome! (Like your topping!!)

  5. Anna – That is a great idea! I would love to move to Portland :) and if I were your neighbor you would never go muffin-less!

  6. The first time I looked at that picture I thought that was BACON on the top. Then I thought about how much my boyfriend would enjoy bacon cheesecake, hahahaha. I’d definitely prefer the graham cracker topping ;D. That looks delicious!

  7. Cheesecake in muffin form is the best. It really helps with portion control or else I’d eat the entire cake!!

    These look absolutely lovely. And that graham cracker crumble is just genius. Well done!

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