CHEESECAKE-POPPY SEED MUFFINS
Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
- Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 20 g, TransFat 1/2 g
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Power Net
[email protected]These muffins were a bit dry.
Izzy Mattroun
[email protected]These muffins were a bit too sweet for my taste.
Ms Mehedihasan
[email protected]I loved the cheesecake filling!
Md Shohel Ahmed
[email protected]These muffins were easy to make and turned out great!
Remon Ahmed
[email protected]These muffins were delicious! The cheesecake filling was creamy and flavorful, and the muffins were moist and fluffy. I would definitely make these again.
Joy Kumer
[email protected]These muffins were a bit too dense for my taste, but they were still good. The cheesecake filling was creamy and flavorful, and the muffins were moist. I would probably try a different recipe next time.
Amber Amir
[email protected]These muffins were a bit dry, but the cheesecake filling was delicious. I think I would add more moisture to the batter next time, maybe by adding some sour cream or yogurt.
mdemran khan
[email protected]These muffins were a bit too sweet for my taste, but they were still good. The cheesecake filling was creamy and flavorful, and the muffins were moist and fluffy. I would probably reduce the amount of sugar next time.
Saab Nahii
[email protected]I'm not a huge fan of poppy seeds, but I really enjoyed these muffins. The cheesecake filling was creamy and flavorful, and the muffins were moist and fluffy. I would definitely make these again, even without the poppy seeds.
Samikhan Khan
[email protected]These muffins were easy to make and turned out great! The cheesecake filling was especially delicious. I would definitely recommend this recipe.
Mosharaf Hossen
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them. The muffins were light and airy, with a perfect balance of sweetness and tanginess. The cheesecake filling was rich and creamy, and the poppy seeds added a nic
Tiffany Frerking
[email protected]These muffins were a hit with my family! The combination of cheesecake and poppy seed was unique and delicious. The muffins were moist and fluffy, and the cheesecake filling was creamy and flavorful. I will definitely be making these again.