Go Back

Cheesecake Muffins

adapted from Baker Street, which came from BBC Good Food
A tasty muffin with a surprise inside
Servings 12


  • 350 g/12oz all purpose flour I used 9oz all purpose/3oz white whole wheat
  • 1 1/2 Tbsp baking powder
  • 140 g/5oz caster/superfine sugar I used ground vanilla sugar
  • 1/2 tsp fine sea salt
  • 2 large eggs
  • 1/2 tsp orange blossom water
  • 250 ml/9fl oz whole milk
  • 85 g/3oz/6 Tbsp butter melted
  • 175 g/6oz cream cheese softened
  • 3 Tbsp caster/superfine sugar I used ground vanilla sugar


  • Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit. Line a muffin tin with 12 paper cups and set aside.
  • Sift the flour and baking powder into a large bowl, then stir in the 1st measurement of sugar and salt.
  • 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.
  • Using a silicone spatula, mix together the cream cheese and sugar for the filling.
  • 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.
  • Bake for 15 minutes, or until well risen and golden on top.
  • 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!