I’ve been making these simple little breakfast puffs for years. Breakfast puffs are basically very rich muffins. Then I got the idea, why not make cheesecake breakfast puffs? Because what isn’t better with cream cheese? I really wasn’t sure this would work out when I started, but it did. They turned out delicious. And incredibly rich. But calories don’t count at breakfast, do they?

These breakfast puffs come with a slightly lemony-light pocket of cream cheese, topped with a graham cracker streusel that reminds you it’s kinda like cheesecake in a muffin.

How to make Cheesescake Breakfast Puffs:

Batter:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
pinch of salt
1 beaten egg
3/4 cup milk
1/3 cup melted butter

Filling:
8 ounces softened cream cheese
2 tablespoons sugar
1 egg yolk
1 teaspoon lemon juice

Topping:
1/2 cup graham cracker crumbs
1/4 cup brown sugar
1/4 cup softened butter

Place the dry ingredients in a medium-size mixing bowl. Add the wet ingredients and whisk just until combined.

Prepare the filling, whisking the ingredients together. Prepare the topping, using a fork to make a crumb mixture.

In a greased muffin pan, fill cups half full, reserving enough batter to go over the filling later. Place about a tablespoon of cream cheese filling in each cup.

Add a small dollop of batter over the filling in each cup then press the topping mixture over it.

Bake at 350-degrees for about 25 minutes.

This makes a messy pan, I admit. Use a knife to slide around each cup and remove the puffs to a cooling rack.

Eat immediately. Try to stop at three. If you can. I barely managed.

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