Best 2 Cheesecake Poppy Seed Muffins Recipes
Indulge in the delightful symphony of flavors with our irresistible Cheesecake Poppy Seed Muffins. These delectable treats combine the richness of cheesecake with the nutty crunch of poppy seeds, resulting in a perfect balance of texture and taste. Each bite offers a burst of creamy cheesecake filling enveloped in a tender, muffin-like crust, while the sprinkling of poppy seeds adds a delightful textural contrast. These muffins are not only a feast for the taste buds but also a visual delight, with their golden-brown tops and delicate crumb. Whether you're preparing a special brunch, an afternoon tea party, or simply craving a sweet treat, our Cheesecake Poppy Seed Muffins are guaranteed to satisfy your cravings and leave you wanting more.
Let's cook with our recipes!
CHEESECAKE-POPPY SEED MUFFINS
Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
- Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 20 g, TransFat 1/2 g
CHEESECAKE-POPPY SEED MUFFINS
Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
- Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 20 g, TransFat 1/2 g
Tips:
- For a richer flavor, use full-fat cream cheese and sour cream.
- Make sure the cream cheese and butter are softened to room temperature before mixing. This will help to ensure a smooth batter.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before frosting them.
Conclusion:
These Cheesecake Poppy Seed Muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a creamy cheesecake filling and a crunchy poppy seed topping. These muffins are sure to be a hit with everyone who tries them!
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