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

Method:

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

Recipe courtesy of Chef Jerson Fernandes