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.
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
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