Total Time
Prep 15 mins
Cook 20 mins

A tribute to the universally favored cheese danish--hopefully with less fat and calories:) These are really fabulous if drizzled with a simple lemon glaze (some powdered sugar and lemon juice).

Ingredients Nutrition


  1. Preheat oven to 400*F.
  2. Have ready 12 greased or paper-lined standard-size muffin cups.
  3. In a small bowl, beat the cream cheese, 2 Tbsp.
  4. sugar, and lemon juice until fluffy; set aside.
  5. In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
  6. In another bowl, combine the flour, sugar, baking powder, and salt.
  7. Add the egg mixture just until combined; do not overmix.
  8. Fill the muffin cups 1/2 full; place 1 Tbsp.
  9. of the cheese mixture in the center of each cup.
  10. Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
  11. Cool 5 minutes in the tins before inverting onto wire racks.
  12. Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
  13. Store covered in the refrigerator; bring to room temperature before serving.
Most Helpful

4 5

I was a little disappointed with this recipe, though they were still pretty good. The muffins themselves didn't have as much filling as I would have hoped, and I was only able to get about half a tablespoon, if that, of filling into each muffin, so it didn't contribute too much to the taste of the muffin as a whole. I also found that if you put the filling too close to the top (oops), some of it peeks out the top of the muffin as they cook. I dusted with powdered sugar when these came out of the oven. I'm giving this recipe four starts because, though not as good as I'd hoped, I don't dislike these and they did bake up 12 big, full, beautifully-shaped muffins. Next time I might try doubling the filling mixture.