Lemon Poppy Seed Cheesecake Muffins

The combination of poppy seed and lemon hasn´t been here a while so I made Lemon Poppy Seed Cheesecake Muffins. Since I had some mascarpone which needed to be used up, I´ve been tempted to make some cheesecake muffins for a while. Fluffy cake batter in muffins with creamy cheesecake center, well, who could resist that. A muffin taste is perfectly balanced, a soft lemon flavor thanks to lemon zest and juice, a couple tablespoons of poppy seed and a soft creamy lemon cheesecake center. Batter and cheesecake filling contain just the right amount of lemons, so there is no need to be afraid of an artificial, too lemon taste in muffins, since I don´t like it either. Muffins are really soft and fluffy and if you don´t have mascarpone, you can easily make just ordinary lemon poppy seed muffins, without cheesecake center, they will be tasty as well. But why not to combine it. Another plus, at least for me, is that you can easily separate muffins from muffin cups. These are tasty creamy fluffy muffins, perfect for some trips or in your bag.

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Lemon Poppy Seed Cheesecake Muffins

Prep Time

50 mins

Cook Time

17 mins

Total Time

1 hrs 7 mins

 

Soft muffins with lemon juice and zest, poppy seed and creamy lemon cheesecake center

Servings: 27 muffins

Ingredients

• Muffins:
• 300 g all purpose flour
• 170 g crystal sugar
• 5 tbsp poppy seed
• 3 tsp baking powder
• 1/3 tsp baking soda
• 1/3 tsp salt
• 180 g melted butter
• Zest and juice from 2 lemons
• 3 eggs
• 180 g sour cream
• 1 tsp vanilla extract
• Cheesecake filling:
• 500 g mascarpone
• 4 tbsp icing sugar
• Zest from 1 lemon
• 2 eggs

Instructions

1. Whisk flour, sugar, poppy seed, baking powder, baking soda and salt together in a bowl.
2. In the second bowl, whisk melted butter with lemon zest and juice. Gradually add eggs, whisk after every addition. Add sour cream and vanilla extract, whisk.
3. Incorporate butter mixture into flour mixture, stir well and create batter.
4. Cheesecake filling:
5. Whisk mascarpone with icing sugar, lemon zest and eggs using a small whisk.
6. Create a homogenous mixture.
7. Put about 1 tbsp of batter into bottom of a muffin cup, then put 1 tbsp of cheesecake filling over it and again about 1 tbsp of batter or less - as much as can fit in.
8. Bake muffins on 220 degrees for 5 minutes, then lower temperature to 190 degrees and bake for next 12 minutes, or until a toothpick inserted will come out clean.

Recipe Notes

• Recipe for muffin batter adapted from Sally´s Baking Addiction

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