Lemon and pistachio are a flavor combination that brings together the zesty brightness of citrus and the rich, nutty taste of pistachios. These Irresistible Lemon Pistachio Cheesecake Muffins take that duo to a new level, blending the flavors into moist muffins with a surprise cheesecake center. Whether you’re baking for a special occasion or just want to treat yourself, these muffins are sure to impress.
Ingredients:
For the muffins:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup chopped pistachios
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the topping:
- 1/4 cup chopped pistachios
Instructions:
Step 1: Prepare the Muffin Batter
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Combine the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. These dry ingredients form the base of the muffin batter.
- Mix the wet ingredients. In a separate bowl, whisk together the plain Greek yogurt, melted unsalted butter, egg, vanilla extract, lemon zest, and fresh lemon juice. The Greek yogurt adds moisture and a slight tang, while the lemon juice and zest provide that bright, citrusy flavor.
- Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Add the pistachios. Gently fold in the chopped pistachios, distributing them evenly throughout the batter. The pistachios add a delightful crunch and a rich, nutty flavor that complements the lemon.
Step 2: Prepare the Cheesecake Filling
- Mix the cream cheese and sugar. In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until the mixture is fully combined and fluffy.
- Fill the muffin cups. Spoon about a tablespoon of the muffin batter into each muffin cup. Then, add a dollop (about a teaspoon) of the cream cheese mixture in the center of each cup. Finally, cover the cream cheese filling with another spoonful of muffin batter. The batter should fill the cups about three-quarters of the way full.
Step 3: Bake the Muffins
- Top with pistachios. Sprinkle the remaining chopped pistachios over the tops of the muffins. This adds a nice crunch and a pop of color to the finished product.
- Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center (avoiding the cream cheese filling) comes out clean.
- Cool the muffins. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. The cooling process helps set the cheesecake filling and enhances the flavors.
Serving Suggestions:
These Lemon Pistachio Cheesecake Muffins are best enjoyed slightly warm or at room temperature. The creamy cheesecake center provides a delightful contrast to the zesty, nutty muffin, making each bite a delicious experience. Serve them as a breakfast treat, a brunch centerpiece, or a sweet snack with afternoon tea.
For an added touch of indulgence, you could drizzle a simple lemon glaze over the muffins. To make the glaze, whisk together powdered sugar and fresh lemon juice until smooth, and then drizzle it over the cooled muffins.
Tips for Success:
- Room temperature ingredients: Make sure the cream cheese is fully softened before mixing it into the cheesecake filling. This will ensure a smooth and creamy texture without lumps.
- Lemon zest and juice: For the best flavor, use fresh lemon zest and juice. The zest adds intense lemon flavor, while the juice provides brightness and acidity.
- Avoid overmixing: When combining the wet and dry ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to dense muffins with a tougher texture.
- Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. The cream cheese filling makes these muffins perishable, so refrigeration is necessary. Allow them to come to room temperature before serving or warm them up slightly in the microwave.
These Irresistible Lemon Pistachio Cheesecake Muffins are a delightful fusion of flavors and textures. The combination of zesty lemon, crunchy pistachios, and creamy cheesecake makes them a truly special treat. Whether you’re baking them for yourself or sharing them with friends and family, these muffins are sure to be a hit. Enjoy the refreshing lemon flavor with the richness of cream cheese, and savor each bite of these unique and delicious muffins.
