Cheesecake muffins

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.

2. Prepare the Muffin Base:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
• In another bowl, beat the softened butter with eggs and vanilla extract until creamy and smooth.
• Add the sour cream (or yogurt) and milk to the butter mixture, and mix until combined.
• Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.

3. Prepare the Cheesecake Filling:

• In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and fluffy.
• Add the egg and mix until fully incorporated.
• If you want a thicker cheesecake filling, add 1 tablespoon of flour to the mixture and beat until smooth.

4. Assemble the Muffins:

• Spoon a small amount of muffin batter into each muffin cup, filling each about 1/3 full.
• Add a spoonful of cheesecake filling on top of the batter in each muffin cup (about 1 tablespoon or so).
• Top the cheesecake filling with a bit more muffin batter, covering the filling completely.
• Use a toothpick or knife to gently swirl the cheesecake filling with the muffin batter if you want a marbled effect.

5. Bake the Muffins:

• Bake for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted into the muffin comes out clean (except for a little cheesecake).
• Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

6. Garnish and Serve:

• Once the muffins have cooled, you can garnish them with fresh berries, fruit compote, or a light dusting of powdered sugar for extra sweetness.
• Serve and enjoy the creamy, fluffy goodness of cheesecake muffins!

Tips:

• Flavor Variations: You can add a little lemon zest to the cheesecake filling for a refreshing citrusy flavor, or swirl in some fruit puree (like strawberry or blueberry) for a fruity twist.
• Storage: Store the muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate them for longer shelf life.
• Make Ahead: These muffins can be made ahead and stored in the fridge for up to a week, and they also freeze well. Just reheat them before serving for a fresh taste.

These Cheesecake Muffins are the perfect portable treat with the delightful, rich taste of cheesecake in every bite. Enjoy! 🧁🍓