I’m sure I’ve said it before, but Jim loves cheesecake. It’s probably his favorite dessert, so when I saw these muffins on Homemade by Holman, I knew he’s be happy to see them on our weekend breakfast menu. They were very good, and gave all of the flavors they promised. I’ve updated the recipe below to reflect Homemade by Holman’s suggestions of additional vanilla in the muffin batter, adding cinnamon to the topping, , and cutting the amount of topping in half, as all were right on.
- 8 oz Cream Cheese, softened
- 3 Tbsp Unsalted Butter, softened
- 2 Tbsp Sugar
- 1 Egg Yolk
- ½ tsp Vanilla Extract
- ½ cup Flour
- 3/4 cup Brown Sugar, firmly packed
- ¾ tsp Baking Powder
- 3 Tbsp Unsalted Butter, cut into pieces
- ½ tsp Cinnamon
- 1 ½ cups Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ cup Unsalted Butter
- ½ cup Sugar
- 2 Eggs
- ½ cup Milk
- 1 tsp Vanilla Extract
- Cream together cream cheese and butter until light and smooth – about two minutes. Add sugar, egg yolk, and vanilla and mix until well incorporated. Set aside.
- Combine flour, sugar, baking powder, and cinnamon in a medium bowl. Add butter pieces and toss to coat. Using a pastry blender or two forks, mix in butter until the mixture resembles coarse crumbs. Set aside.
- Preheat oven to 350⁰. Spray 16 muffin cups with baking spray or butter and lightly flour.
- Combine flour, baking powder and salt in a small bowl and set aside. Cream shortening and sugar in a large bowl until light and fluffy, about two minutes. Add eggs, one at a time, mixing thoroughly after each addition. Combine milk and vanilla in a measuring cup. Alternately add 1/3 of the flour mixture and 1/2 of the milk mixture, beginning and ending with flour, beating on low speed until just incorporated after each addition. Use a scoop to transfer batter to prepared muffin tins, filling each about 1/2 full. Bake 10 minutes and remove pans from oven.
- Add a spoonful of cream cheese filling to each muffin, pressing lightly with the back of the spoon. Top with a spoonful of streusel topping, filling each muffin cup to the top. Bake an additional 14 minutes and remove. Cool about 15 minutes and use a knife to loosen slightly and continue cooling. Cool completely or serve slightly warm after about 30 minutes.