Lemon Chocolate Chip Cheesecake Muffins ~ #MuffinMonday

by FoodBabbles on February 20, 2012

This month we get a double dose of cheesecake! For #baketogether the assignment was cheesecake and now for this week’s #MuffinMonday we have cheesecake muffins. Oh, how I do love cheesecake so a perfectly legitimate excuse to each it for breakfast is all right in my book. I love the combination of citrus and chocolate. Anyone who read my #baketogether post knows that so I decided to walk down that path again for my variation of these muffins.

These muffins had a bit of lemon zest in them already and I wanted to take that up a notch by increasing the zest and using some lemon preserves that I had on hand. Put that together with the sweetened cream cheese filling and you’ve got a bright, cheerful good morning muffin with just a little hint of chocolate as well to ease you happily into your week. I did two versions… an “open face” version that let’s it all hang out and a version that keeps the sweet treasure hidden. Happy Monday!



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Lemon Chocolate Chip Cheesecake Muffins Adapted from AllRecipes.com

4 ounces cream cheese, softened

1/4 cup confectioners’ sugar

1/4 cup mini chocolate chips

2 1/2 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 egg

1 1/4 cups milk

1/2 cup brown sugar

1/3 cup butter, melted

2 teaspoons grated lemon zest

1/4 teaspoon vanilla extract

1/4 cup lemon preserves

– Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper muffin liners.

– Beat together cream cheese and confectioners’ sugar until smooth. Stir in chocolate chips and set aside.

– In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.

– Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. *Alternately, fill each muffin cup 3/4 full and top with cream cheese mixture and jam. (I did it both ways and liked the “open face” ones best.)

– Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

– Enjoy!

{ 5 comments… read them below or add one }

Stay-At-Home-Chef February 20, 2012 at 10:15 am

Mmm…love the idea of pumping up the lemon flavour! Must have been good 🙂 Happy Muffins Monday!


Vanessa @FrenchFoodieMom February 20, 2012 at 4:22 pm

These sound tart and light and lovely. Thanks for sharing!


FoodBabbles February 21, 2012 at 9:55 am

Thanks Vanessa!


Maya@Foodiva's Kitchen February 21, 2012 at 10:05 am

Love the inclusion of lemon preserves in here! As for the chocolate….well, need we say more :). These muffins look brilliant, both versions of it!


FoodBabbles February 21, 2012 at 10:55 am

Thanks so much, Maya!


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