Lemon Chocolate Chip Cheesecake Muffins ~ #MuffinMonday

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!



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!


About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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5 Responses to Lemon Chocolate Chip Cheesecake Muffins ~ #MuffinMonday

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

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

  3. 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!

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