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Cheesecake-Poppy Seed Muffins

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“Treat your family to muffins with a surprise cheesecake filling. It’s easy when you start with a no-fail mix. RS: Betty Crocker”
12 muffins

Ingredients Nutrition

  • 12 ounces lemon poppy seed quick bread mix (muffin with glaze pkt)
  • 1 (3 ounce) package cream cheese, softened
  • 34 cup milk
  • 14 cup vegetable oil
  • 2 eggs


  1. Heat oven to 425ºF.
  2. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  3. 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.
  4. 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).
  5. 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.

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