Lemon-Lime Cheesecake Muffins

• lemon-lime cheesecake topping
• 6 ounces regular cream cheese
• 1/3 cup sugar
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1 egg
• lemon-lime muffin batter
• 1 cup + 2 tablespoons all purpose flour
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 9 tablespoons water (4.5 ounces)
• 1/4 cup oil-any neutral salad oil will work
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon lime zest

1. preheat the oven to 350.
2. line a standard size muffin pan with any type of cupcake papers.
3. mix the cheesecake topping by creaming the cream cheese with the sugar and zests until thoroughly combined. it is not necessary to cream it long, the idea is to combine and not to add volume by whipping in air.
4. add the egg and mix well, scraping the bowl down at least once. when completely combined, set this aside as you mix the muffin batter.
5. to mix the muffin batter, whisk the flour, sugar, baking soda and salt together in a mixing bowl. in a separate bowl, combine the water, zest and lemon juice. pour the oil and half of the water mixture into the dry ingredients and whisk to form a thick batter. add the remaining water-juice mixture and whisk until smooth.
6. divide the muffin batter between the 12 cups and top each one with a dollop of the cheesecake topping. bake until slightly golden around the edges and they top feels firm and does not collapse when touched, about 20-25 minutes.
7. cool in the pans for about 10 minutes, remove them and place on a rack until completely cooled.

lemonlime cheesecake topping, regular cream cheese, sugar, lemon zest, lime zest, egg, lemonlime, sugar, baking soda, salt, water, oilany neutral salad oil will, freshly squeezed lemon juice, lemon zest, lime zest

Taken from food52.com/recipes/15768-lemon-lime-cheesecake-muffins (may not work)