Made in partnership with Lifeway Kefir. Originally posted on Instagram as a paid partnership (#lifewaypartner) with Lifeway Kefir (@lifewaykefir).
Pumpkin Muffins with Lemon Farmer Cheese & Dark Chocolate
Soft pumpkin muffins with a dark chocolate center and a creamy lemon-vanilla farmer cheese topping, made with Lifeway Kefir, Farmer Cheese and Kefir Butter.
Recipe
- Serves
- 12 muffins
Ingredients
Pumpkin Muffin Batter
Lemon Farmer Cheese Filling
Chocolate & Pan
Instructions
Make the filling first: Blend farmer cheese, softened unsalted kefir butter, powdered sugar, lemon zest, lemon juice, cornstarch and vanilla bean paste (or vanilla extract) in a food processor (Ninja) until creamy and smooth.
Transfer the cheese cream to a piping bag and refrigerate while you prepare the pumpkin batter. Do not freeze.
Make the batter: Whisk eggs, pumpkin puree, kefir, oil and brown sugar. Mix in flour, baking powder, cinnamon, pumpkin pie spice and salt, just until combined.
Line a 12-cup muffin pan; lightly spray the paper liners with olive oil. Add one large scoop of pumpkin batter to each liner.
Place 2 dark chocolate chunks in each muffin. Use a knife to push them down into the pumpkin batter, then pipe the chilled cheese cream on top so it stays visible.
Bake at 350 F (180 C) for 22-25 minutes, until the muffins are baked through. Cool slightly before removing the liners.
Pumpkin Muffins with Lemon Farmer Cheese & Dark Chocolate
Soft pumpkin muffins with a dark chocolate center and a creamy lemon-vanilla farmer cheese topping, made with Lifeway Kefir, Farmer Cheese and Kefir Butter.
Serves 12 muffins
Made in partnership with Lifeway Kefir.
Ingredients
Pumpkin Muffin Batter
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup Lifeway Kefir
- 1/3 cup vegetable oil
- 3/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
Lemon Farmer Cheese Filling
- 200 g Lifeway Farmer Cheese
- 2 tbsp softened Lifeway Unsalted Kefir Butter
- 2 tbsp powdered sugar
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- About 1 tsp vanilla bean paste (or vanilla extract)
Chocolate & Pan
- 24 dark chocolate chunks (2 per muffin)
- Olive oil spray, for the paper liners
Instructions
- Make the filling first: Blend farmer cheese, softened unsalted kefir butter, powdered sugar, lemon zest, lemon juice, cornstarch and vanilla bean paste (or vanilla extract) in a food processor (Ninja) until creamy and smooth.
- Transfer the cheese cream to a piping bag and refrigerate while you prepare the pumpkin batter. Do not freeze.
- Make the batter: Whisk eggs, pumpkin puree, kefir, oil and brown sugar. Mix in flour, baking powder, cinnamon, pumpkin pie spice and salt, just until combined.
- Line a 12-cup muffin pan; lightly spray the paper liners with olive oil. Add one large scoop of pumpkin batter to each liner.
- Place 2 dark chocolate chunks in each muffin. Use a knife to push them down into the pumpkin batter, then pipe the chilled cheese cream on top so it stays visible.
- Bake at 350 F (180 C) for 22-25 minutes, until the muffins are baked through. Cool slightly before removing the liners.
Watch it come together
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