Decadent Cheesecake Breakfast Puffs


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.

Printer-Friendly Printer-Friendly
How to make Cheesescake Breakfast Puffs:

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

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

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.
See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on February 3, 2015  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter


4 Responses | RSS feed for comments on this post

  1. 2-3

    Oh my! Cheese cake for breakfast, what a great idea, that way you can work off the calories through out the day. :yes:

  2. 2-3

    My goodness these sound so delicious. I think this is a recipe I’ll have to try soon. Thank you Suzanne for all your wonderful recipes.

  3. 2-5

    :chicken: I love cooking and baking but alas I am only one. What do you do with all you bake and cooked goods without eating them all yourself?

  4. 2-5

    Carmi, goats.

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog


October 2020

Out My Window

I Love Your Comments

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2020 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use