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Cheesecake Muffins

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“Not exactly like cheesecake because it’s a muffin; supposed to taste very similar.”
1hr 25mins
12 muffins, about

Ingredients Nutrition


  1. Position the rack in the center of the oven; preheat oven to 375°; prepare muffin pan—spray the indentations and rims around them with nonstick spray.
  2. Whisk the flour, baking soda, baking powder, and salt in a bowl until uniform; set aside.
  3. In a small bowl, mix the ricotta cheese with 2 tablespoons of the sugar and ½ teaspoon of the vanilla until well blended; set aside.
  4. In a big bowl, beat the softened cream cheese and the butter with an electric mixer at medium speed for 1 minute, until smooth.
  5. Continue beating without disturbing until the mixture is light and pale yellow, about 2 minutes.
  6. Slowly pour in the remaining ½ cup sugar while beating at medium speed for about 3 minutes, or until no sugar can be felt when a little of the mixture is rubbed between your fingertips.
  7. Beat in the egg until well incorporated; then beat in the buttermilk, lemon zest, lemon juice, and the remaining 1 teaspoon vanilla.
  8. Using a wooden spoon, stir in the prepared flour mixture until moistened.’.
  9. Spoon 2 heaping tablespoons of batter into each muffin cup; gently spread it with the back of the spoon so that it touches the sides of the indentation and is as flat as possible.
  10. Mound 1 heaping teaspoon of the ricotta mixture on top of this batter in each muffin cup.
  11. Spoon the remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about ¾ full.
  12. Bake for 25 minutes or until tops are bumpy and speckled golden brown.
  13. Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
  14. Remove muffins from the pan and cool them for 5 minutes more on the rack before serving.

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