December 6, 2021
Lemon Poppyseed Muffins with Raspberry Jam and Cheesecake Filling
Buttery and tender lemon flavored muffins studded with poppy seeds and swirled with tart raspberry jam and a sweet cheesecake filling.
Servings: 12
Calories: 245kcal
Ingredients
Raspberry Jam
- 1 cup frozen raspberries
- 1/4 teaspoon glucomann powder
- pinch of salt
- generous pinch of monk fruit or liquid sweetener to taste
- splash of vanilla extract optional
- lemon juice to taste optional
Cheesecake Filling
- 6 ounces cream cheese softened or Kite Hill cream cheese, if dairy-free
- 3 tablespoons monk fruit powdered
- 1/2 teaspoon vanilla extract
Muffins
- 4 large eggs
- 1/3 cup butter melted, or butter flavored coconut oil for dairy-free
- 1/4 cup cashew milk or almond milk, unsweetened
- 1/4 cup plus 1 tablespoon monk fruit powdered
- 1/4 cup allulose or another 2 tablespoons monk fruit, powdered
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 teaspoons lemon extract
- zest of 1 lemon
- 3 tablespoons poppyseeds
- 2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F and grease a standard muffin tin with oil or fill with cupcake liners. Set aside.
- Prepare the jam, if you will be adding it. Combine berries and glucomann in a glass bowl and stir to distribute evenly. Cover the bowl with a plate and microwave for 3 minutes. After the 3 minutes, stir and microwave in 30 second bursts, stirring after each one until desired consistency is reached. Stir in lemon and vanilla and set aside.
- In a medium bowl mix the cream cheese, monk fruit, and vanilla together until smooth. Set aside.
- Combine all muffin ingredients except poppyseeds in a blender and blend until completely smooth. Stir in poppyseeds and pour into prepared cupcake wells, smoothing the tops with a spoon. Divide the raspberry jam and cream cheese mixture between the muffins, pressing them into the center of the batter with a spoon.
- Bake for about 20-30 minutes, or until the muffins are golden brown and a toothpick inserted near the center (but not into the cream cheese or jam) comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the muffins out to cool completely.
Notes
You can bake these in jumbo muffin tins as well. Bake for 30-35 minutes and then turn off the oven, leave the muffins in the oven for 5 minutes before pulling the tin out. Let cool completely in the tin before turning out.
Protein:Energy Quotient [calories]: 0.2
Nutrition Facts
Lemon Poppyseed Muffins with Raspberry Jam and Cheesecake Filling
Amount per Serving
Calories
245
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
70
mg
23
%
Sodium
230
mg
10
%
Potassium
142
mg
4
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
498
IU
10
%
Vitamin C
3
mg
4
%
Calcium
127
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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