Recipe by UCME
"A dessert-type muffin that disappears in minutes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 (8 ounce) package
cream cheese, softened
2 1/2 cups
1 1/4 cups
grated lemon zest
So good with some changes. As writen, theyre not sweet enough. For the cream cheese filling, use 1/2 cup confectioners sugar instead of 1/4. For the muffin batter add 1/4 cup granulated sugar (in additition to the original 1/2 cup brown sugar). Also use 1/2 cup butter instead of 1/3. With these changes, its a perfect muffin. Tip: dont be shy with the cream cheese/jam filling. Lots is good!
Mine overflowed the first time. I would put less batter in the bottom of the cups next time. Slightly strange aftertaste.
Great concept for a muffin, but the batter does need a bit of work as it is a bit bland as it - I added 1/2 cup of white sugar in addition to the brown and creamed the sugars with 1/2 cup of Land O lakes lite butter until lite and fluffy then added the egg. I also used 1 tsp. of vanilla and 1/4 tsp. of lemon extract. The cheesecake mixture is excellent - I used 3/4 of an 8 oz. package and 1/2 c. of confectioners' sugar. I always line my bakeware with Pam for baking to help with taking/popping things out when done. Don't overfill or you'll have a mess on your hands! Overall, very good and I can't wait to try these with other types of jams....
Yummmmmmmy!!!! That sums it up! I got this recipe from a friend and thought I would try it out! The kids love these muffins!!!!!!!!!!! They are totally scrumptious! A little tedious to make, but well worth the time and effort. Next time, I am using muffin liners as they are a bit messy to get out of the pan without!!
This muffin is the best! The cream cheese/jam filling is to die for. (note - only use 1/2 tablespoon cream cheese for each muffin).
I'm so sorry !!! There is only a 5 star limit !!! 10**********'s
I loved these muffins- though they weren't what I'd been attempting to re-create from the kind I'd tasted at a bakery. The lemon zest adds a wonderful flavor. I created six giant muffins instead of twelve smaller ones and they came out looking great... the only reason why I gave it four stars instead of 5 is because they were more dry than I'd hoped for- definately will make another batch sometime though.
I made these last night on a whim. I found them very easy to make. The muffin is not very sweet. I used strawberry pie filling instead of jam and creamed it with the cheese and sugar, it was delicous. I think next time I will add 1/2 c regular sugar and see if that helps. The great thing is this is a basic muffin recipee. You could negate the cream filling and put about anything in these muffins.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cheesecake Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make big bakery-style blueberry muffins!
See how to make simple, delicious blueberry muffins.
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.