Lightened Up Cappuccino Cheese Muffins

Lightened Up Cappuccino Cheese Muffins are a great treat for people watching their weight!

lightened up cappuccino cheese muffins on Overtime Cook

I know, I know. The last couple of weeks of this blog have been filled with one decadent treat after another. Each one has been a diet killer in its own right. “So what about the dieters?”, you ask. “What’s a poor soul to do if s/he isn’t eating cheesecake, ice cream trifle, cheesecake mousse, delicious cookies, and all those other treats?

Good news friend’s. I feel for you. No really, I might be cooking, baking and photographing all sorts of fattening treats, but I’ve been dieting hard. Really hard. Like, one bite to make sure the cheesecake is good. We’re in this together. And that’s why I made you these Lightened Up Cappuccino Cheese Muffins. They’re delicious, despite the lack of white flour, sugar, and abundance of fat. I hope you make these, and stick to your diet through the holiday. I promise, I have more healthy food coming your way on the other side.

Lightened Up Cappuccino Cheese Muffins
Serves: 18
Originally published in my column in Ami/Whisk magazine
  • ½ cup oil
  • ¼ cup agave syrup or honey
  • 1 (6-ounce) container Lite Coffee Greek Yogurt
  • ½ cup brewed coffee (you can make it from instant coffee)
  • 8 Splenda packets OR ⅓ cup sugar or dry sweetener of your choice
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups white whole wheat flour
  • Cheese mixture:
  • 1 (6-ounce) container Lite Vanilla Greek Yogurt
  • ½ cup fat free (0%) soft cheese spread (such as Tnuva)
  • ¼ cup reduced fat whipped cream cheese
  • 12 Splenda packets OR ½ cup sugar or dry sweetener of your choice
  • 1 egg
  1. Preheat oven to 350ºF. Line 18 muffins cups (1 ½ muffin pans) with paper liners.
  2. Prepare the muffin batter. In a large bowl, whisk together all ingredients aside from the flour until smooth. (No need to use a mixer!) Add the flour and stir until smooth. Do not overmix.
  3. Prepare the cheese filling. In a small bowl, combine all ingredients. Stir until smooth.
  4. Spoon muffin batter into muffin cups, filling about halfway. Add a spoonful of cheese filling on top of batter. Swirl gently with a knife to marbleize. Bake for 20 to 22 minutes, until the muffin portion is set. The cheese batter may still seem soft. Serve warm or cool.

Tools used in this recipe:

Muffin Pan


Muffin Liners
cappuccino cheese muffins

Thanks for stopping by friends! I hope you love these muffins – I’ve got a batch of them in my freezer! -Miriam

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    • overtimecook says

      You can use sour cream/low fat sour cream. Not as low cal, but the best sub I can think of.

  1. Chaya says

    Can i use full whole wheat flour don’t have white whole wheat or a combination of regular and whole wheat?

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