Cheesecake Muffins recipe
Posting this for kidouche, it's one of the first recipes I ever made and one of my favourites. Taken from The Canadian Living Cooking Collection.
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups all-purpose flour (Note: I sometimes use self-raising with a lot less baking powder instead, it works just as well.)
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/3 cup whole cherry jam (Note: I often use strawberry or forest fruit jam instead, this is entirely up to preference.)
2 tbsp finely chopped pecans (optional)
> Blend cream cheese with icing sugar, set aside.
> In bowl, cream together butter and brown sugar, beat in egg and orange rind. (Note: I don't actually like orange rind so I've never used it with this recipe, it can be left out.)
> Combine flour, baking powder and salt, add to creamed mixture alternately with milk, stirring just until blended but not overmixed. (Note: Important not to overmix!)
> Spoon into large greased muffin tins, filling halfway to top. (Note: I don't have large muffin tins so I usually use medium sized, with muffin cups instead of greasing the tins. You get more muffins out of it this way too.)
> Add 1 tsp of the cream mixture and 1 tsp of the jam to each, top with remaining batter. (Note: the dough is a bit tricky to cover the jam and cream properly with, make sure it's all covered and sealed or you may end up with a mini jam-explosion /speaking from experience)
> Sprinkle with nuts (if using).
> Bake in 375F (190C) over for 25 to 35 minutes or until firm to the touch.
> Immediately remove from tins. (Leaving them to cool for a couple of minutes helps with the muffins not breaking, though.)
> EAT THEM
Makes 12 muffins.
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups all-purpose flour (Note: I sometimes use self-raising with a lot less baking powder instead, it works just as well.)
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/3 cup whole cherry jam (Note: I often use strawberry or forest fruit jam instead, this is entirely up to preference.)
2 tbsp finely chopped pecans (optional)
> Blend cream cheese with icing sugar, set aside.
> In bowl, cream together butter and brown sugar, beat in egg and orange rind. (Note: I don't actually like orange rind so I've never used it with this recipe, it can be left out.)
> Combine flour, baking powder and salt, add to creamed mixture alternately with milk, stirring just until blended but not overmixed. (Note: Important not to overmix!)
> Spoon into large greased muffin tins, filling halfway to top. (Note: I don't have large muffin tins so I usually use medium sized, with muffin cups instead of greasing the tins. You get more muffins out of it this way too.)
> Add 1 tsp of the cream mixture and 1 tsp of the jam to each, top with remaining batter. (Note: the dough is a bit tricky to cover the jam and cream properly with, make sure it's all covered and sealed or you may end up with a mini jam-explosion /speaking from experience)
> Sprinkle with nuts (if using).
> Bake in 375F (190C) over for 25 to 35 minutes or until firm to the touch.
> Immediately remove from tins. (Leaving them to cool for a couple of minutes helps with the muffins not breaking, though.)
> EAT THEM
Makes 12 muffins.