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 Lemon Pistachio Cheesecake Muffins

baking enthusiasts! If you’re looking for a treat that’s both refreshing and indulgent, these Lemon Pistachio Cheesecake Muffins are exactly what you need. With a zesty lemon flavor, creamy cheesecake filling, and a delightful crunch from pistachios, these muffins are perfect for breakfast, brunch, or an afternoon snack. They’re a little taste of sunshine in every bite, combining the tanginess of lemon with the rich, smooth texture of cheesecake and the nutty goodness of pistachios.

Whether you’re an experienced baker or just starting, these muffins are easy to make and sure to impress. They’re the kind of treat that’s equally perfect for a cozy morning at home or a special gathering with friends. Let’s get baking and create something truly delightful!

Resume of the Recipe

The Lemon Pistachio Cheesecake Muffins are a perfect blend of tart lemon, creamy cheesecake, and crunchy pistachios. These muffins are light, fluffy, and bursting with flavor, making them an irresistible treat for any time of day. The tangy lemon pairs beautifully with the rich cheesecake filling, while the pistachios add a delightful crunch that takes these muffins to the next level.

These muffins are not only delicious but also easy to prepare, making them a great option for both novice and seasoned bakers. With their bright flavors and beautiful presentation, they’re sure to become a favorite in your baking repertoire.

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Exciting Story

I first made these Lemon Pistachio Cheesecake Muffins on a rainy Sunday morning when we were all craving something bright and cheerful to lift our spirits. The combination of zesty lemon and rich cheesecake filling was exactly what we needed. As soon as they came out of the oven, the whole kitchen filled with the refreshing aroma of lemon, and we couldn’t wait to dig in. These muffins have since become a staple in our home, especially during spring and summer when we want something light yet indulgent. My family loves the way the pistachios add a little extra crunch, making each bite a delightful experience. They’re now my go-to recipe whenever I want to make something special that’s guaranteed to bring smiles to everyone’s faces.

Why These Lemon Pistachio Cheesecake Muffins

  • Bright and Refreshing: The zesty lemon flavor adds a refreshing twist to these rich and creamy muffins.
  • Textural Delight: The pistachios provide a satisfying crunch that complements the smooth cheesecake filling.
  • Easy to Make: Simple ingredients and straightforward steps make these muffins a breeze to bake.

How to Make Lemon Pistachio Cheesecake Muffins

Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy. Set aside.

Step 2: Make the Muffin Batter
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, eggs, sour cream, milk, lemon juice, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped pistachios.

Step 3: Assemble the Muffins
Spoon about 1 tablespoon of muffin batter into each muffin cup. Add a small dollop of the cheesecake filling on top of the batter. Cover the cheesecake filling with more muffin batter, filling each cup about 3/4 full. Sprinkle a few extra chopped pistachios on top for garnish.

Step 4: Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Serve and Enjoy
Serve these muffins slightly warm or at room temperature. They pair wonderfully with a cup of tea or coffee. Enjoy the burst of lemon, the creamy cheesecake, and the crunchy pistachios in every bite!

Tips

  • For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
  • To prevent the cheesecake filling from sinking to the bottom, be sure to cover it well with the muffin batter.

Substitutions and Variations

  • Nut-Free Option: Replace pistachios with sunflower seeds or omit them altogether.
  • Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.

Make a Healthier Version

  • Use low-fat cream cheese and sour cream to reduce the overall fat content.
  • Substitute granulated sugar with a natural sweetener like coconut sugar or honey.

Closing

And there you have it! These Lemon Pistachio Cheesecake Muffins are a delightful treat that’s sure to brighten up your day. The combination of lemon, cheesecake, and pistachios creates a muffin that’s both unique and incredibly satisfying. Enjoy baking these at home, and don’t forget to check out our other recipes for more inspiration!

Frequently Asked Questions

Can I make these muffins ahead of time? Yes, you can make them a day in advance and store them in an airtight container.

Can I freeze these muffins? Absolutely! Just wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

What can I use instead of pistachios? You can use almonds, walnuts, or even omit the nuts entirely.

Can I use a different citrus fruit? Yes, orange or lime would also work well in this recipe.

How do I store leftover muffins? Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I use regular yogurt instead of sour cream? Yes, Greek yogurt is a great substitute for sour cream in this recipe.

 Lemon Pistachio Cheesecake Muffins

 Lemon Pistachio Cheesecake Muffins

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • For the Muffins:

  • 1 3/4 cups 1 3/4 all-purpose flour

  • 1/2 cup 1/2 granulated sugar

  • 1 tablespoon 1 lemon zest (from about 2 lemons)

  • 2 teaspoons 2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/4 teaspoon 1/4 salt

  • 1/2 cup 1/2 unsalted butter, melted

  • 2 large 2 eggs

  • 1/2 cup 1/2 sour cream

  • 1/4 cup 1/4 milk

  • 1/4 cup 1/4 fresh lemon juice

  • 1 teaspoon 1 vanilla extract

  • 1/2 cup 1/2 chopped pistachios

  • For the Cheesecake Filling:

  • 8 ounces 8 cream cheese, softened

  • 1/4 cup 1/4 granulated sugar

  • 1 1 egg yolk

  • 1 teaspoon 1 vanilla extract

Directions

  • Step 1: Prepare the Cheesecake Filling
  • In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy. Set aside.
  • Step 2: Make the Muffin Batter
  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, eggs, sour cream, milk, lemon juice, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped pistachios.
  • Step 3: Assemble the Muffins
  • Spoon about 1 tablespoon of muffin batter into each muffin cup. Add a small dollop of the cheesecake filling on top of the batter. Cover the cheesecake filling with more muffin batter, filling each cup about 3/4 full. Sprinkle a few extra chopped pistachios on top for garnish.
  • Step 4: Bake the Muffins
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Step 5: Serve and Enjoy
  • Serve these muffins slightly warm or at room temperature. They pair wonderfully with a cup of tea or coffee. Enjoy the burst of lemon, the creamy cheesecake, and the crunchy pistachios in every bite!

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