Raspberry Cheesecake Muffins
Raspberry muffins, with a hint of lemon and cinnamon, filled with creamy cheesecake and topped with a brown sugar cinnamon streusel.
Equipment
- 2 (12 cups) regular muffin tins
Ingredients
Streusel:
- 50 grams light brown sugar (1/4 cup)
- 65 grams all-purpose flour (1/2 cup)
- 1 gram ground cinnamon (1/4 teaspoon)
Cheesecake Filling:
- 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)
Muffins:
- 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
Instructions
- Preheat oven to 400 degrees F. Line muffin pans with 18 cupcake liners.
Streusel:
- Add light brown sugar, all-purpose flour, ground cinnamon, and melted butter to small bowl. Whisk to combine. Set aside.
Cheesecake Filling:
- 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.
Muffins:
- 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.