Raspberry Cheesecake Muffins
Each bite of these muffins offers a moist and tender base enveloping a creamy cheesecake filling, dotted with juicy raspberries that add a delightful fruity tang. Simple to make yet impressive in flavor, these muffins are sure to become a favorite in your kitchen.
Ingredients
For the muffin batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1/2 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup frozen raspberries
For the cheesecake filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
For the crumble topping:
- 1/4 cup all purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter cold and cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, beat the softened 8 oz cream cheese until smooth using a hand mixer or a stand mixer with the paddle attachment.8 oz cream cheese
- Add the 1/4 cup granulated sugar, 1 egg yolk, and 1/2 tsp vanilla extract. Beat until well combined and smooth. Set aside.1/4 cup granulated sugar, 1 egg yolk, 1/2 tsp vanilla extract
- In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/4 tsp salt
- In another bowl, whisk together the melted 1/2 cup unsalted butter, 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract until well combined.1/2 cup unsalted butter, 1/2 cup whole milk, 1 large egg, 1 tsp vanilla extract
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
- Gently fold in the 1 cup frozen raspberries.1 cup frozen raspberries
- In a small bowl, combine the 1/4 cup all purpose flour and 2 tbsp granulated sugar. Add the cold 2 tbsp unsalted butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.1/4 cup all purpose flour, 2 tbsp granulated sugar, 2 tbsp unsalted butter
- Spoon about 1 tablespoon of muffin batter into each muffin cup, spreading it to cover the bottom. Add about 1 tablespoon of the cheesecake filling over the muffin batter in each cup.
- Top with another tablespoon of muffin batter to cover the cheesecake filling. Top with equal amounts of the crumble topping
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Remove from the oven and allow the muffins to cool in the pan for about 10 minutes.