Lemon Poppyseed Muffins with Raspberry Jam and Cheesecake Filling

5 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword american, breakfast, cheesecake, cream cheese, dairy-free, lemon, nightshade-free, poppyseed, raspberry, travel, vegetarian

Prep Time 20

Cook Time 30

Total Time 1

Servings

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

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

Get Recipe Ingredients

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