Lindsay’s Recipes
Cheesecake Stuffed Blueberry Crumble Muffins
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portioner25 minutes
aktiv tid50 minutes
total tidIngredienser
1/2 cup melted butter
1 cup granulated sugar
2 eggs
1/2 tablespoon vanilla extract 1/3 cup sour cream
1/3 cup milk
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups blueberries
For The Streusel Topping:
3 tablespoons melted butter
1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon
For The Cheesecake Filling:
4 oz room temperature cream cheese
2 tablespoons granulated sugar
1 tablespoon flour
1 teaspoon milk
1 teaspoon vanilla extract
Vejledning
PREHEAT YOUR OVEN to 400°F (205°C). Line a 12-cup muffin pan with paper liners.
In a LARGE BOWL, whisk melted butter and sugar together until smooth and slightly fluffy—about 2 minutes.
Add eggs one at a time, whisking well after each. Then mix in the vanilla, sour cream, and milk until combined.
In a separate MEDIUM BOWL, whisk together flour, baking powder, and salt.
Gently fold dry ingredients into the wet mixture using a spatula. Be careful not to overmix—just until you don’t see streaks of flour.
Fold in the blueberries gently. If you’re using frozen berries, toss them with a teaspoon of flour first to prevent bleeding.
Scoop the batter evenly into the lined muffin cups, filling each about 3/4 of the way.
MAKE THE STREUSEL: Stir together melted butter, sugar, flour, and cinnamon until crumbly. Sprinkle a generous amount over each muffin.
MAKE THE CHEESECAKE FILLING: In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla extract until smooth and creamy.
Using a piping bag (or spoon), add 1–2 tablespoons of cheesecake filling into the center of each muffin. It’s okay if it sinks a little—it’ll bake beautifully!
Bake for 25–30 minutes, or until a toothpick comes out clean (a little cheesecake is fine, but no wet batter).
Let the muffins cool in the pan for 5–10 minutes, then transfer to a cooling rack. Allow to cool completely before eating so the cheesecake sets.
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portioner25 minutes
aktiv tid50 minutes
total tid