Cheesecake Funfetti Muffins (Print Version)
# Ingredients:
01 -
1 large egg.
02 -
½ cup milk (use dairy or plant-based options).
03 -
1 ½ cups plain flour.
04 -
½ cup sugar.
05 -
¼ cup melted unsalted butter.
06 -
1 teaspoon vanilla extract.
07 -
½ cup colorful sprinkles (and extra to decorate).
08 -
½ teaspoon baking powder.
09 -
¼ teaspoon salt.
10 -
4 oz soft cream cheese.
11 -
¼ cup powdered sugar.
12 -
¼ teaspoon vanilla.
13 -
¼ cup multi-colored sprinkles.
14 -
1 cup powdered sugar.
15 -
2-3 tablespoons milk.
16 -
Additional sprinkles to garnish.
# Instructions:
01 -
Set your oven to 350°F (175°C) and line a cupcake pan with liners.
02 -
Take a big mixing bowl, toss in the flour, sugar, salt, and baking powder. Now add the egg, vanilla, melted butter, and milk. Stir until just combined, then gently fold in half a cup of sprinkles, trying not to overdo it.
03 -
In another bowl, mix cream cheese, powdered sugar, sprinkles, and vanilla until it’s nice and smooth.
04 -
Fill the liners halfway with batter. Add a teaspoon of creamy cheesecake mix on top, and cover it with more batter until the liners are about three-quarters full.
05 -
Bake for 18-20 minutes. The tops should pass the toothpick test. Just don’t put the toothpick into the cheesecake center.
06 -
Mix the powdered sugar with milk until smooth to make your glaze. Drizzle it on the muffins when they’ve cooled down, then sprinkle more sprinkles on top.
# Notes:
01 -
Soft muffins with a creamy cheesecake core, spruced up with a rainbow sprinkle topping. They’re great for parties or anytime you want something sweet and cheerful.