Who doesn't like a little something sweet at breakfast time? These irresistible muffins are packed with fresh, juicy raspberries and a creamy cheesecake center. Topped with a crunchy brown sugar streusel topping, they are sure to be a hit at your next family breakfast.
Raspberry Cheesecake Muffins
- Servings: 1 muffin
- Yield: 18
- Prep Time: 20 min
- Cooking Time: 25 min
- For the streusel:
- ½ cup flour
- ¼ tsp. cinnamon
- ¼ cup brown sugar
- ¼ cup butter, melted
- For the Muffin Batter:
- 2 cups all-purpose flour
- ⅔ cup sugar
- ½ tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. cinnamon
- 2 eggs
- 1 stick butter, melted
- 1 cup buttermilk
- zest from one lemon
- 1½ cups fresh raspberries, as well as extras to place on the tops of each muffin
- For the Cheesecake Filling:
- 8 oz. reduced fat cream cheese, softened
- 1 egg yolk
- 1 tsp. pure vanilla extract
- 3 Tbsp. sugar
- Preheat oven to 400*F. Line muffin pans with liners or spray with nonstick spray.
- Make the streusel: In a small bowl, stir together all of the streusel ingredients with a fork until crumbly. Set aside.
- Make the muffin batter: In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the eggs together with the melted butter. Add the buttermilk and the zest from the lemon, and whisk to combine.
- Slowly add the dry ingredients and stir just to combine. Batter will be thick, and still somewhat lumpy.
- Carefully, fold the 1 ½ cups of raspberries into the batter, trying not to break all of the berries.
- Make the cheesecake filling: In a small bowl, beat the cream cheese until fluffy. Add the egg yolk, vanilla, and sugar, and beat until creamy.
- Assemble the muffins: Scoop a generous spoonful of the muffin batter into 18 muffin cups. Top with a hefty spoonful of the cheesecake mixture, and then add another spoonful of the raspberry batter. Muffin cups should be just about full.
- Sprinkle the tops with some of the streusel topping, pressing in a bit to make sure it sticks. Press a raspberry into the top of each muffin.
- Bake, at 400*F, for 20-25 minutes, until golden and puffed, and until the top of the muffin springs back when touched and a cake tester comes out clean.
- Let cool in the muffin pans for 10 minutes before removing to a cooling rack to cool completely.
- Enjoy right away, or store in an airtight container.
You can find the original post and recipe over at my blog, Chew Nibble Nosh! I hope you enjoy it!
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