Lemon Berry Cheesecake Muffins
Delightful Lemon Berry Cheesecake Muffins that combine the refreshing taste of lemons with sweet berries and a creamy cheesecake center, perfect for breakfast, brunch, or as a snack.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh berries (blueberries, raspberries, or strawberries)
- 4 oz cream cheese, softened
- 1/4 cup sugar (for cheesecake filling)
- 1/2 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Set aside.
- In another bowl, beat the eggs, then add the milk, oil, vanilla extract, lemon zest, and lemon juice. Mix well until combined.
- Pour the wet ingredients into the bowl of dry ingredients and mix until just combined.
- Gently fold in the fresh berries.
- In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Spoon a small amount of muffin batter into each well, add a teaspoon of the cheesecake filling, then top with another spoonful of muffin batter.
- Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container in the fridge for up to a week; freezing is also an option for up to three months. Reheat in the microwave or oven for best results.