Please enter the email you’re using for this account.
Dairy
Easy
50 Minutes
Diets 
One of my favorite things about this recipe is that it doesn’t require an electric mixer. I know, it’s hard to believe. This muffin batter is my base muffin recipe that works with any topping, such as fruits, dried fruits or chocolate chips. It’s not super sweet, which really works nicely with any add-ons. I love the surprise factor you get from the cheesecake filling. This is also the perfect thing to make for your break-fast meal.
Yields 12 muffins
2/3 cup all-purpose flour, such as Glicks
1/3 cup light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter or margarine, melted
3/4 cup Gefen Confectioners’ Sugar
2 to 3 teaspoons milk or soy milk
6 ounces cream cheese or pareve cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon Gefen Cornstarch
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour, such as Glicks
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup neutral oil, such as Manischewitz Grapeseed Oil
1 egg
1/3 cup + 1 tablespoon milk or soy milk
1/2 teaspoon vanilla extract
10 Oreo-style cookies, crushed (about 1 cup)
Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin pan with paper liners.
To make the crumb topping, mix together flour, sugar and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
To make the muffin batter, combine flour, sugar, salt and baking powder. Add oil, egg, milk and vanilla extract and mix to combine. Fold in crushed cookies.
To make the cream cheese filling, mix softened cream cheese, sugar, cornstarch and vanilla until incorporated.
Place one tablespoon of muffin batter into each muffin cup. Drop one scant tablespoon of cheesecake mixture in the center of each muffin. Cover with additional muffin batter.
Generously top each muffin with crumb topping.
Bake for 20 minutes, or until the center has set and crumbs are golden.
While muffins are baking, prepare the glaze. Whisk powdered sugar with two teaspoons milk until smooth. Add more milk, a few drops at a time, until desired consistency. Drizzle over cooled muffins.
How Would You
Rate this recipe?
Please log in to rate
Hi can I use whipped cream cheese?
In general, that substitute may not always work, but with this particular recipe it should be fine! Let us know how it turns out 🙂 Chana Tzirel from Kosher.com