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Easy Cheesecake Muffins

Close-up of two freshly baked Cheesecake Muffins with golden brown edges and swirled creamy tops.
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Bake individual portions that taste like cheesecake but have the ease of a muffin. This recipe yields a creamy center and a tender cake exterior.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 3/4 cup sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon zest until smooth and creamy.
  7. Spoon the muffin batter into the prepared liners, filling each about two-thirds full.
  8. Place a spoonful of the cream cheese mixture on top of the batter in each cup. Use a toothpick or small knife to gently swirl the cream cheese into the batter.
  9. Bake for 20 to 24 minutes, or until a toothpick inserted into the cake portion comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a fruit swirl, gently fold 1/4 cup of fruit preserves into the cream cheese mixture before swirling.
  • Do not overbake; overbaking causes the cheesecake center to dry out.
  • These muffins are best eaten within two days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://flavorvista.com/cheesecake-muffins-recipe-easy-creamy-swirl/