Sep 05 2011

#MuffinMonday: Cheesecake Muffins

Time to get up out of bed, sleepy head, and beat those Monday blahs! Turn that alarm clock off–no snooze button for you!–roll on out of bed, and rub the sleep from your eyes. Another day has dawned!

Oh wait, it’s a holiday. Nevermind.

plate of cheesecake muffins

Sorry about that…  But these muffins will make it all better–I promise! Bake them today and you’ll be ready for what the rest of the week throws at you. Maybe you’ll even be able to cut your coffee consumption down to one IV bag instead of two or three. You can pretend you’re eating dessert and that the worst of the day is already behind you. Then, with confidence that can’t be beat, you’ll win over the day and make it your … prisoner.

Or is that take no prisoners?

split muffin

I think I need another muffin…

Cheesecake Muffins
Prep time
Cook time
Total time
A tasty muffin with a surprise inside
Recipe type: Brunch/Breakfast
Serves: 12
  • 350g/12oz all purpose flour (I used 9oz all purpose/3oz white whole wheat)
  • 1½ Tbsp baking powder
  • 140g/5oz caster/superfine sugar (I used ground vanilla sugar)
  • ½ tsp fine sea salt
  • 2 large eggs
  • ½ tsp orange blossom water
  • 250ml/9fl oz whole milk
  • 85g/3oz/6 Tbsp butter, melted
  • 175g/6oz cream cheese, softened
  • 3 Tbsp caster/superfine sugar (I used ground vanilla sugar)
  1. Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit. Line a muffin tin with 12 paper cups and set aside.
  2. Sift the flour and baking powder into a large bowl, then stir in the 1st measurement of sugar and salt.
  3. Beat the eggs, orange blossom water, and milk together in another 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.
  4. Using a silicone spatula, mix together the cream cheese and sugar for the filling.
  5. Half-fill the paper cups with the muffin mixture. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cups.
  6. Bake for 15 minutes, or until well risen and golden on top.
  7. Remove from the tin and allow to cool completely on a wire rack.
*If you don't have caster or superfine sugar, just throw your granulated sugar into your blender or food processor and blend for a bit. You don't want it to come to the consistency of powdered sugar, but it should be broken down much more to make it dissolve easier into the recipe ingredients. *The original recipe called for 6 strawberries cut in half, which you place a half into each muffin before the sweet cream cheese is added. Strawberries are out of season now so I skipped them. *If you use silicone bakeware, you do not need paper liners. Just pour the batter right into the cups--don't spray first as that will make the silicone gummy over time. Remember to put the silicone bakeware on top of a cookie sheet before putting it in the oven. The muffins pop right out when cooled completely!

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.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. Valerie

    I soo agree with you! People have to bake that today and their week will be different ;)

  2. Baker Street

    YAY! for muffin monday! So glad you could bake with us this week. Aren’t these just the yummiest little things? lol.

    1. Carrie @ poet in the pantry

      What a great combination! Excellent choice! Can’t wait to see what’s up for next Monday. :)

  3. elena @3greenonions

    These were awesome…’were’ because there’s none left at our place. Gone. Devoured. We’re in Cheesecake Muffin heaven. Great baking along with you!:))

  4. Aimee @ Food: Je t'Aimee

    Welcome to Muffin Monday, Carrie! It’s a pleasure to be baking with you and your poetic (and baking) prowess :)

    I love your addition of orange blossom water and your tips about processing your own sugar!

    Weren’t these simply the best treat? Have a great week!

    1. Carrie @ poet in the pantry

      So, so easy for such a tasty treat! Glad to be a part of Muffin Monday! :)

  5. Annapet

    Carrie, I am so happy you are baking with us ;-)! A warm welcome to Muffin Monday! Orange Blossom Water is the bomb! I used it a few muffins ago and WOW!

    1. Carrie @ poet in the pantry

      Rarely do I have citrus fruit on hand for zest, but I always have orange blossom water. :) It’s so versatile!

  6. carolineadobo

    Oooh, vanilla sugar and orange blossom water sounds like a heavenly combination. I loved the look of your muffins, too! I might have to invest on some silicone muffin molds.

    1. Carrie @ poet in the pantry

      I wasn’t a fan of the silicone molds at first but I didn’t realize that you have to let whatever you bake in them cool completely in them. Once you do, they pop out so easily and look great!

  7. dudut

    glad to be baking with you…thanks for the tip on making “our” own sugar :)

    welcome to muffin monday! :)

  8. Nastassia (Let Me Eat Cake)

    love that you used orange blossom water what a great substitution, i bet it really enhanced the muffins! happy muffin monday!

  9. Karriann Graf

    Cheesecake and Muffins? Perfect idea! Happy Baking!

  10. brighteyedbaker

    These muffins look really tasty. I especially like the idea of adding a strawberry to the center. Also, I looked at your glossary page, and I think it’s great that you have that, because it answered all of my questions about the recipe :)

    1. Carrie @ poet in the pantry

      Glad to hear the tips/terminology page was helpful!

  11. Miss @ Miss in the Kitchen

    I love muffins, and these look great!

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