Ingredients

• Flour - 3 cups
• Sugar - 1 cup
• Baking powder - 4 tsp
• Cream cheese - 220 gms
• Salt - 1/2 tsp
• Lemon zest - 2 tbsp
• Eggs - 2 nos
• Whole milk - 1 cup
• Vanilla extract - 1 tsp 
• Butter (melted and cooled) - 1/2 cup
• Fresh jamun (seedless) - 1 cup
• Sugar    - 1/2 cup
• Cinnamon    - 1/2 tsp

How to Make Jamun and Cream Cheese Muffins

• For the marination: Preheat oven to 400 degrees.
• Place a muffin liner inside each opening of a large muffin pan. Spray each liner lightly with non-stick cooking spray.
• Sift flour, sugar, baking powder and salt into a large mixing bowl.
• In the bowl of a stand mixer, beat the room temperature cream cheese and lemon zest until light and creamy.
• Add eggs and beat until smooth. Add milk, vanilla and melted butter and mix thoroughly.
• Pour the cream cheese mixture into the bowl with the flour mixture and using a large wooden spoon, mix until completely combined.
• Gently fold in the seedless roughly chopped jamuns until evenly mixed in the batter.
• Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups.
• In a small bowl, combine the sugar and cinnamon. The sprinkle the tops generously with the sugar-cinnamon mixture.
• Bake for 20-25 minutes or until the muffins are firm and just beginning to brown.
• Serve with butter while still warm.
• Chefs Tip: Tastes best with a scoop of vanilla ice cream. Muffins have to be served hot with honey and nuts on the side.