Lychee Lemon cheesecake Muffins | by Crumb Fight
© 2012 Janine. All rights reserved.

Lychee Lemon Cheesecake Muffins

Every once in a while when I’m walking through the supermarket, I’ll put a few random items into my trolly. On my latest trip, one of those items was canned lychees in syrup.  Lychee’s not an ingredient you see often in Vancouver.  I’ve only eaten them twice, once in a cocktail and once in a Thai curry – both were amazing.

I decided to make these lychee lemon cheesecake muffins for a bake sale I was doing for World Car Free Day. This recipe makes 12 muffins. They are not light and fluffy like cupcakes, but a denser cake muffin. Hope you like them!


2 cups all-purpose flour
1/4 cup white sugar
1 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons grated lemon zest
1/4 cup squeezed lemon juice
3/4 cup canned lychee syrup
1/4 cup greek yoghurt
1 cup diced lychee
2 eggs
6 tablespoons butter
150g cream cheese


  1. Preheat oven to 400°F and grease your muffin tins with butter if you need to. I read somewhere that too much butter can effect your muffins rising.
  2. Combine flour, baking powder, baking soda and salt in a bowl and mix well.
  3. In a separate bowl combine, sugar, lemon zest, lemon juice, lychee syrup, beaten eggs and butter. Stir well.
  4. Dice the lychee into small pieces no larger than quarters, and add them to the mixture.
  5. The rest of the steps need to be done pretty quickly as once the dry and wet ingredients re mixed you need to get them into the oven as soon as possible.
  6. Combine the wet and dry ingredients with a wooden spoon, just enough to blend. Roughly 10 – 15 full strokes. No don’t over mix or the muffins will turn out too dense. The batter should still be lumpy. The lumps will disappear when you bake the muffins.
  7. Scoop the mixture into the muffin tins only filling them a third of the way. Make sure not to mix the batter as you are doing this.
  8. Take your cream cheese and put little scoops on top of the batter. If you have diced your cheese, put 2 – 3 little squares on top of the batter.
  9. Scoop more muffin batter to cover the cheese filling your muffins to the top of the tin and top with one last piece of cream cheese for garnish.
  10. Lower oven temperature to 350°F and bake muffins immediately for 25 minutes.  push slightly on the centre of the muffins. If it leaves a dent they’re not yet done.
  11. You can eat them straight away – the cream cheese will be all gooey and melted or leave to cool so they become firmer.
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  1. googlepo

    really enjoyed this! Well done!

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