Who else loves a beautiful fluffy muffin with butter, cheese and a piping hot cup of tea? That for me is breakfast heaven! I’m no chef, worst even, a baker, but I do love a good homemade pastry from time to time.

I recently got The Cheesecake Bible by George Geary and pegged quite a few recipes to try. Of the hundreds of cake, pancake, ice cream and other delicious recipes, I chose to make the Maple Cheesecake Muffins this weekend. And I have no regrets what so ever!

They’re very filling and quite easy to make. Make sure to warm them up when you’re having them later. It’s like they’re just out of the oven all over again. I’m a breakfast for dinner type of person and although carbs are my least fave choice for dinner, I treated myself to these over the weekend. Well, the ones I could find because they got eaten out long before I got to them.

I pair these maple cheesecake muffins like all my other muffins; with cheese and butter!

This recipe makes 24 muffins.

Maple Cheesecake Muffins

You’ll need:

3 cups all-purpose flour

1/2 cup rolled oats

1tbsp baking powder

1 tsp salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

2 large eggs

1 cup whole milk

1/4 cup maple syrup

Filling:

8oz cream cheese, softened

1 large egg

1 tsp vanilla extract

How to:

In large bowl, whisk flour, oats, baking powder and salt and set aside.

Mix in mixer bowl with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy. Add eggs, milk and maple syrup; mix on medium-low speed until incorporated, about 1 minute. Using wooden spoon, stir in flour mixture just until moistened.

Scoop equal amounts into prepared muffin pans.

Filling: In a medium bowl, combine cream cheese, eggs and vanilla until smooth.

Place cream cheese mixture in a resealable bag. Press mixture into one corner of bag and, using scissors, cut off the corner to create a pastry bag. Push the open corner slightly into the center of each muffin and squeeze out up to 1 tbsp mixture.

Bake in preheated oven until light brown and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes then transfer to rack to cool completely.

Let me know if you tried it and if you enjoyed!

I truly love this recipe book as it has hundreds of easy recipes and is full of tips and tricks to make your goodies come out just right. I know what worked and what didn’t so I have a better idea next around on how to make these babies perfect!

What are you making for the holidays?

Thanks for stopping by!

Recipe adapted from The Cheesecake Bible – George Geary

PS ~ Golden Milk recipe and Easy chili!