Cheesecake-Poppy Seed Muffins

Treat your family to muffins with a surprise cheesecake filling. It’s easy when you start with a no-fail mix.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 12

1
box Betty Crocker™ lemon-poppy seed muffin mix
1
package (3 ounces) cream cheese, softened
3/4
cup milk
1/4
cup vegetable oil
2
eggs

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

Expert Tips

Use shiny muffin pans for golden and tender muffin crusts.

For easy baking and cleanup, use paper baking cups.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
230mg
230%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
20g
20%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.