Description
These Zimt Cheesecake Muffins are a delightful fusion of fluffy cinnamon muffins and creamy cheesecake filling. Perfect for breakfast or dessert, they promise to satisfy your sweet cravings with every bite.
Ingredients
Scale
- 225g (8oz) softened full-fat cream cheese
- 60g (1/2 cup) powdered sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 250g (2 cups) all-purpose flour
- 150g (3/4 cup) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 80ml (1/3 cup) melted unsalted butter or vegetable oil
- 240ml (1 cup) milk or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 50g (1/4 cup) granulated sugar (optional for topping)
- 1 tablespoon ground cinnamon (optional for topping)
- 2 tablespoons cold unsalted butter (optional for topping)
Instructions
- Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, combine 225g (8oz) softened full-fat cream cheese, 60g (1/2 cup) powdered sugar, 1 large egg yolk, and 1/2 teaspoon of vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
- In a large mixing bowl, whisk together 250g (2 cups) all-purpose flour, 150g (3/4 cup) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt.
- In a separate medium bowl, whisk together 80ml (1/3 cup) melted unsalted butter, 240ml (1 cup) milk or buttermilk, and 1 large egg along with 1 teaspoon of vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until barely combined.
- Divide about two-thirds of the muffin batter evenly among the prepared muffin cups, filling each about half full. Drop a generous spoonful of cheesecake filling onto the center of the batter in each cup and gently swirl it in.
- If desired, whisk together 50g (1/4 cup) granulated sugar, 1 tablespoon ground cinnamon, and 2 tablespoons cold unsalted butter until crumbly. Sprinkle over the top of each muffin before baking.
- Bake for 18-22 minutes, or until the muffin tops are golden brown and a toothpick inserted into the muffin part comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to maintain a tender texture. You can use dairy-free alternatives for butter and milk if needed.