Raspberry cheesecake muffins – raspberry muffins, with a hint of lemon and cinnamon, filled with creamy cheesecake and topped with a brown sugar cinnamon streusel.
Red raspberries thrive in the cold climate of Alaska. While you didn’t find them in the wild, they were easily cultivated in the yards, especially along fences. As kids we would pilfer the neighbor’s bushes. They didn’t seem to mind. We didn’t make or bake anything with them. We ate them as soon as we plucked them. And a few weeks later new berries would take their place. Only available for the short summer.
I’m not limited to the few months a year they were available as a kid. I can buy them year round at most local grocers, or buy exceptional specimens at Specialty produce. They have such a bright flavor. I love pairing them with peaches, and other stone fruits. They make exceptional sauces, coulis, and purees.
Raspberries are hollow and delicate. They are easily bruised and crush easily. They have a very short shelf life. Rarely do I buy raspberries without knowing exactly what I plan to do with them. Store raspberries uncovered and unwashed in the refrigerator for up to 2 days. Rinse lightly before using.
Raspberries can be rinsed, dried and laid out on a small plate or sheet tray uncovered. Place in the freezer and use frozen berries in desserts when you want the berry to hold its shape perfectly. I use this technique regularly. Think muffins, scones, cakes, etc.
In these simple raspberry cheesecake muffins, along with a little lemon and cinnamon, they make each bite taste amazing.
The streusel and cheesecake filling are prepared in advance of the muffin batter. The list of ingredients is long, but it’s mostly pantry staples. Weigh everything out in advance, be sure your oven is preheated and you’ll have perfect muffins in 45 minutes.
Raspberry Cheesecake Muffins
- 2 (12 cups) regular muffin tins
- 50 grams light brown sugar (1/4 cup)
- 65 grams all-purpose flour (1/2 cup)
- 1 gram ground cinnamon (1/4 teaspoon)
- 224 grams cream cheese (8 ounces), room temperature
- 20 grams egg yolk (1 large)
- 5 grams vanilla bean paste (1 teaspoon)
- 36 grams granulated sugar (3 tablespoons)
- 256 grams all-purpose flour (2 cups)
- 133 grams granulated sugar (2/3 cup)
- 3 grams baking soda (1/2 teaspoon)
- 10 grams baking powder (2 teaspoons)
- 3 grams kosher salt (1/2 teaspoon)
- 1 gram ground cinnamon (1/4 teaspoon)
- 100 grams egg (2 large), lightly beaten
- 113 grams unsalted butter (1 stick), melted
- 242 grams buttermilk (1 cup)
- 6 grams fresh lemon zest (1 tablespoon)
- 166 grams fresh raspberries (1 cup), rinsed
- Preheat oven to 400 degrees F. Line muffin pans with 18 cupcake liners.
- Add light brown sugar, all-purpose flour, ground cinnamon, and melted butter to small bowl. Whisk to combine. Set aside.
- Add cream cheese to stand mixer. Beat on medium speed until smooth. Add egg yolk, vanilla bean paste, and granulated sugar to cream cheese. Beat on low until creamy. Set aside.
- Add all-purpose flour, granulated sugar, baking soda, baking powder, kosher salt, and ground cinnamon to a small bowl. Whisk to combine. Set aside.
- Add lightly beaten eggs, melted butter, buttermilk, and lemon zest to large mixing bowl. Whisk to combine.
- Add 1/3 of the flour mixture to the buttermilk mixture. Fold in with spatula. Add another 1/3 of the flour mixture to the buttermilk mixture. Fold in with spatula. Add the remaining flour and fold in with spatula, just until combined. Do not over mix.
- Gently fold the fresh raspberries into the muffin batter.
- Divide batter into 2 equal parts. Using a small cookie scoop, divide batter evenly between the 18 lined muffin cups. Spoon an equal amount of cheesecake filling over muffin batter. Spoon equal amount of remaining muffin batter over cheesecake filling.
- Sprinkle reserved streusel over tops of muffins, pressing into the tops to ensure it stays in place.
- Bake muffins in preheated oven for 20 to 25 minutes, or until muffin tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Remove muffin pans from oven and place on wire rack to cool.
- Serve at room temperature. Store muffins in airtight container.