Lemon-Lime Cheesecake Muffins Recipe

Name: Lemon-Lime Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: lemon-lime cheesecake topping; 6 ounces regular cream cheese; 1/3 cup sugar; 1 teaspoon lemon zest; 1 teaspoon lime zest; 1 egg; lemon-lime muffin batter; 1 cup + 2 tablespoons all purpose flour; 3/4 cup sugar; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 9 tablespoons water (4.5 ounces); 1/4 cup oil-any neutral salad oil will work; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon lemon zest; 1 teaspoon lime zest

Servings: persons

lemon-lime cheesecake topping
6 ounces regular cream cheese
1/3 cup sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 egg
lemon-lime muffin batter
1 cup + 2 tablespoons all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons water (4.5 ounces)
1/4 cup oil-any neutral salad oil will work
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon lime zest

1
preheat the oven to 350.
2
line a standard size muffin pan with any type of cupcake papers.
3
mix the cheesecake topping by creaming the cream cheese with the sugar and zests until thoroughly combined. it is not necessary to cream it long, the idea is to combine and not to add volume by whipping in air.
4
add the egg and mix well, scraping the bowl down at least once. when completely combined, set this aside as you mix the muffin batter.
5
to mix the muffin batter, whisk the flour, sugar, baking soda and salt together in a mixing bowl. in a separate bowl, combine the water, zest and lemon juice. pour the oil and half of the water mixture into the dry ingredients and whisk to form a thick batter. add the remaining water-juice mixture and whisk until smooth.
6
divide the muffin batter between the 12 cups and top each one with a dollop of the cheesecake topping. bake until slightly golden around the edges and they top feels firm and does not collapse when touched, about 20-25 minutes.
7
cool in the pans for about 10 minutes, remove them and place on a rack until completely cooled.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: lemon-lime cheesecake topping, 6 ounces regular cream cheese, 1/3 cup sugar, 1 teaspoon lemon zest, and more.

Yes, Lemon-Lime Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Lime Cheesecake Muffins

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