Cheesecake muffins

Here’s a delicious recipe for cheesecake muffins that are creamy, sweet, and perfect for a delightful treat!

Cheesecake Muffins

Ingredients:

For the Muffins:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk: Any milk of your choice.
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. Prepare the Cheesecake Filling:

   • In a medium bowl, beat together the softened cream cheese, ¼ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.

3. Mix Dry Ingredients:

   • In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ¾ cup granulated sugar until well combined.

4. Mix Wet Ingredients:

   • In another bowl, combine ½ cup of melted butter, 2 large eggs, ½ cup of milk, and 1 teaspoon of vanilla extract. Whisk until smooth.

5. Combine Mixtures:

   • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.

6. Fill Muffin Cups:

   • Spoon about 2 tablespoons of muffin batter into each muffin cup. Then, add about 1 tablespoon of the cheesecake filling on top of the batter. Finally, add another tablespoon of muffin batter on top of the cheesecake filling to cover it.

7. Bake:

   • Bake in the preheated oven for about 18-20 minutes, or until the muffins are golden and a toothpick inserted into the muffin (not the filling) comes out clean.

8. Cool:

   • Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

9. Serve:

   • Enjoy your cheesecake muffins warm or at room temperature. They can be stored in an airtight container for a few days.

Variations:

• Fruit Topping: Add fresh or canned fruit (like blueberries, strawberries, or cherries) on top of the cheesecake filling before adding the muffin batter.
• Chocolate Cheesecake Muffins: Add ¼ cup of cocoa powder to the muffin batter for a chocolatey twist.
• Swirl: For a marble effect, swirl the cheesecake filling with a toothpick before baking.

These cheesecake muffins are a delightful combination of creamy cheesecake and fluffy muffin—perfect for any occasion! Enjoy!