Lemon Poppyseed Muffins with Raspberry Jam and Cheesecake Filling (improved recipe)

December 6, 2021 Comments Off on Lemon Poppyseed Muffins with Raspberry Jam and Cheesecake Filling (improved recipe)
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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.
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: american, breakfast, cheesecake, cream cheese, dairy-free, lemon, nightshade-free, poppyseed, raspberry, travel, vegetarian
Servings: 12
Calories: 245kcal
Author: Jenny Ross

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

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.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
December 7, 2021

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