Limoncello Cheesecake stuffed Blueberry Muffins

August 1, 2016

What else to make on a rainy day? 

 

These were also inspired from Saturday being National Cheesecake Day!

And also..one of my good friends has asked me to make these, Mr. Steve.

 

Bluberry muffs are one of his fav and shockingly I had not made these yet!

Why Limoncello Cheesecake? 

I'm not quite sure. 

 

Lemon and Blueberry go super well together and before making this recipe, I had stopped to get some wine and BOOM limoncello stuck out to me. 

 

I thought it would be a great idea! And they came out absolutely fabulous. 

If you don't have this on hand - just add a little extra lemon juice, no big deal! 

 

Now for the coconut milk - this was a new thing added into my life. And I will use it as much as possible! It really adds richness, a bit of sweetness and lusciousness to ANYTHING! Now if you don't have this on hand you can simply use milk, cream or buttermilk to take its place.

I am not a huge huge fan of whole berries in things, so I took all the blueberries and crushed them. You can certainly leave them whole but crushed is more my taste. 

 

Tip - if you can't find muffins lines, like I couldn't, I took parchment paper and cut into two strips and crossed them like an X into the well greased muffin pan. 

 

Did the same trick :) If you don't have parchment or muffin lines, just heavily grease with butter and dust with flour.

Ta dah! Happy Monday!

 

Limoncello Cheesecake stuffed Blueberry Muffins

 

yield: 6 large muffins

prep time: 15 minutes

cook time: 15 -20 minutes

 

 

Ingredients:

Muffins:

  • 1 stick butter softened (1/2 c)

  • 1 c sugar

  • 2 eggs

  • 1 Tbs vanilla extract

  • 2 tsp baking powder

  • Pinch of salt

  • 2 c flour

  • ½ c coconut milk (or milk)

  • 1 small carton of blueberries crushed (about 1 1/2 cups crushed)

 

Limoncello Cheesecake Filling:

  • 1 package of Neufchâtel Cheese – room temp (8 oz) or cream cheese

  • ¼ c sugar

  • 1 tsp vanilla

  • 1/2 tsp lemon zest

  • 2 tsp lemon juice

  • 2 Tbs Limoncello

 

Streusel Topping:

  • 1 stick butter melted

  • 1 c flour

  • ¼ c sugar

  • Pinch of cinnamon

 

Directions:

  1. Preheat oven to 350 degrees – grease and line a large 6 muffin baking pan

  2. Combine all the Limoncello Cheesecake ingredients well and set aside.

  3. Combine all streusel topping ingredients and set aside.

  4. Blend butter and sugar together until light in color – about 2 minutes.

  5. Add in the vanilla, baking powder and salt – mix well.

  6. Add in the eggs and mix until just combined.

  7. Add in 1 c of the flour, mix until almost just combined then add in ¼ c of the coconut milk, then the last of the flour and the remainder of the coconut milk. Do not over mix.

  8. With a wooden spoon or spatula, fold in the crushed berries.

  9. Fill each muffin cup to about 2/3 of the way, drop a large dollop of the Limoncello Cheesecake Filling in the center of each and cover all, using remaining batter. These will come to the top.

  10. Top with the streusel and bake for about 15-20 minutes. Until toothpick is clean.

  11. ENJOY!

 

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