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Cheesecake-Poppy Seed Muffins

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Cheesecake-Poppy Seed Muffins
  • Prep 15 min
  • Total 50 min
  • Servings 12
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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.
Updated Jan 12, 2007

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use shiny muffin pans for golden and tender muffin crusts.
  • tip 2
    For easy baking and cleanup, use paper baking cups.

Nutrition

230 Calories, 10g Total Fat, 4g Protein, 30g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
230
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3g
16%
Trans Fat
1/2g
Cholesterol
45mg
15%
Sodium
230mg
10%
Potassium
75mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
20g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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