Cheesecake Muffins with Mandarins

This recipe beautifully combines the comforting texture of a muffin with the rich creaminess of cheesecake, all complemented by the bright, juicy flavor of mandarin oranges. It’s a perfect balance of tastes and textures that’s sure to please both muffin enthusiasts and cheesecake lovers alike.

Ingredients

For the muffin base:
200g (1 2/3 cups) all-purpose flour

100g (1/2 cup) sugar

2 tsp baking powder

1/4 tsp salt

60g (1/4 cup) unsalted butter, melted

120ml (1/2 cup) milk

1 large egg

1 tsp vanilla extract

For the cheesecake topping:

• 250g (8 oz) cream  cheese, softened
• 60g (1/4 cup) sugar
• 1 large egg
• 1 tsp vanilla extract

Additional:

• 1 can (about 300g or 10 oz) mandarin oranges, drained
• Powdered sugar for dusting

Instructions

1. Preparation

1. I start by preheating my oven to 180°C (350°F). This ensures that the oven is at the right temperature when our muffins are ready to bake.
2. I line a 12-cup muffin tin with paper liners. This not only makes for easier cleanup but also allows for easy removal of the muffins once they’re baked.

2. Making the Muffin Base

1. In a large bowl, I combine the dry ingredients for the muffin base: flour, sugar, baking powder, and salt. I whisk these together to ensure they’re well mixed and free of any lumps.
2. In a separate bowl, I whisk together the wet ingredients: melted butter, milk, egg, and vanilla extract. The melted butter adds richness to our muffins, while the vanilla enhances the overall flavor.
3. I then pour the wet ingredients into the dry ingredients, stirring just until they’re combined. It’s important not to overmix here – a few small lumps are okay. Overmixing can lead to tough muffins.
4. Using a spoon or ice cream scoop, I fill each muffin cup about 1/3 full with the batter. This leaves room for our cheesecake topping.

3. Preparing the Cheesecake Topping

1. In a medium bowl, I beat the softened cream cheese and sugar until smooth and  creamy. This usually takes about 2-3 minutes with an electric mixer.
2. I add the egg and vanilla to the cream cheese mixture, beating until well combined. The result should be a smooth, pourable consistency.

4. Assembling and Baking

1. I carefully spoon the cheesecake mixture over the muffin batter in each cup. The cheesecake layer should come almost to the top of each muffin cup.
2. The muffins go into the preheated oven for about 20 minutes. I look for the edges to turn lightly golden and the cheesecake topping to be set but still slightly jiggly in the center.
3. Once baked, I let the muffins cool in the tin for 5 minutes. This short cooling period helps them set up a bit, making them easier to remove from the tin.
4. After 5 minutes, I transfer the muffins to a wire rack to cool completely. This allows air to circulate around the muffins, preventing them from becoming soggy on the bottom.

5. Final Touches

1. Once the muffins are completely cool, I top each one with 1-2 mandarin orange segments. The bright, juicy mandarins not only add a pop of color but also a refreshing contrast to the rich cheesecake.
2. Just before serving, I dust the muffins lightly with powdered sugar. This adds a touch of sweetness and a beautiful finishing touch to our creation.

Nutrition Information

Per muffin (makes 12):

• Calories: 250
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 190mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 5g

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes (plus cooling time)