Cheesecake Streusel Muffins
"[Photograph: Yvonne Ruperti] These muffins deliver the flavor of sweet and lemony cheesecake in a quick and easy breakfast sweet. Why this recipe works: * Softening the butter before combining it with other ingredients allows for easier mixing when you're forming a batter by hand. * We spoon cheesecake filling into the center of the raw batter directly in the muffin tins before baking; The cream cheese filling bakes right in. * The recipe is designed to be made in stages, all in a single bowl, in order to minimize cleanup. * Notes: To spoon the cheese filling into batter, follow these steps: Fill a tablespoon with cheese filling. Dip the tablespoon into the batter and, using another spoon, scrape the filling as deep into the batter as possible. (Note: much of the filling will stay towards the top). There is no need to wash bowl throughout this recipe. If some of the batters combine, that is fine. If there is more than a tablespoon of cheese filling leftover, discard before mixing streusel. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."