Cheesecake Breakfast Muffins #MuffinMonday

These delightful cheesecake breakfast muffins would be a hit at your Sunday brunch but they are so easy to make that your family could even enjoy them on a weekday.

Life is funny sometimes. This month for Muffin Monday, I got the idea that I wanted to make something different so I started searching online for variations on muffin recipes. When I came across this one from Sainsbury’s, I knew I had a winner. Or at least a winning idea. Low fat cheesecake did not sound ideal. So I created a full fat, amped up version.

I hadn’t really considered why I wanted to make something different, something special this month. Sometimes I’m just like that. But as I scrolled back through our Muffin Monday page, I realized that it’s been exactly three years since I started this little group. Our first post together was August 2015 and we shared six beautiful muffin recipes. Of course I needed a special muffin to celebrate! (Could I have known subconsciously?!) I think these do the trick.

Cheesecake Breakfast Muffins

This recipe is adapted from Sainsbury Magazine, for some reason listed under Pancake Day. The topping can be made ahead and kept in the refrigerator to make baking even easier early in the morning.

Ingredients
For the topping:
3 1/2 oz or 100g cream cheese, at room temperature
1/4 cup or 60g Greek style yogurt
2 tablespoons sugar
1 1/2 teaspoons cornstarch (aka corn flour, in the UK)
1 egg, lightly beaten

For the muffin batter:
1 1/4 cups or 150g whole wheat flour
1/2 cup or 55g almond flour (also called finely ground almonds or almond meal on some packaging)
1/3 cup, firmly packed, or 66g dark brown soft sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup or 120ml milk
1/3 cup or 75g unsalted butter, melted and cooled
1 egg

To serve:
Your favorite berries or sliced fruit

Method
Preheat the oven to 350°F or 180°C. Line a 12-hole muffin tin with tall paper muffin liners. I spray them inside with baking spray to help the muffins release from the papers, if you want to serve them without.

To prepare the topping, use a fork to beat the softened cream cheese in a small bowl. Add the yogurt, sugar and cornstarch and stir until combined.

Add the beaten egg and use the fork to mix it in thoroughly. Chill.

In a large mixing bowl, whisk together the whole wheat flour, almond flour, sugar, baking powder, cinnamon and salt.

In another bowl, whisk together your milk, butter and egg.

Fold the wet ingredients into the dry ingredients until just combined.

Divide the batter between the prepared muffin cups.

Bake for 9-11 minutes or until the tops have set. The muffins will not be cooked through yet.

Spoon the cream cheese topping over the muffins and return the pan to the oven for another 9-11 minutes.

Leave to cool in the muffin pan for 10 minutes then remove to wire rack to cool completely.

If you aren’t serving them right when they’ve cooled, store them in the refrigerator in a covered container. Remove from the refrigerator an hour or two before you want to serve them, adding berries or fruit just before serving.

Leave the papers on.

Or take the papers off.

Enjoy!

Make sure you check out the muffins we are sharing today! Many thanks to all my Muffin Monday participants over the last three years. It's been such a pleasure.

• Apple Nutella Chip Muffins from Palatable Pastime
• Banana Maple Muffins from A Day in the Life on the Farm
• Beer and Cheese Muffins from Karen's Kitchen Stories
• Cheesecake Breakfast Muffins from Food Lust People Love
• Mini Chocolate Banana Muffins from Passion Kneaded
• Zucchini Carrot Muffins from Jolene's Recipe Journal

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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