Lemon Blueberry Cheesecake Crumble Muffins
Directions
- 1Mix all crumble ingredients until crumbly.
- 2Chill crumble for 10–15 minutes.
- 3Mix all cheesecake filling ingredients until smooth and creamy.
- 4Transfer cheesecake filling to a piping bag and refrigerate.
- 5Preheat oven to 350°F (175°C).
- 6Mix dry muffin ingredients in one bowl.
- 7In another bowl, mix sugars, butter, and oil.
- 8Add eggs, vanilla, milk, yogurt, lemon zest, and juice to the wet ingredients.
- 9Combine wet and dry ingredients.
- 10Fold in blueberries into the muffin batter.
- 11Fill molds ¾ full with muffin batter.
- 12Pipe cheesecake filling into the center and slightly on top of the batter in the molds.
- 13Add crumble on top.
- 14Bake at 350°F for 20–24 minutes.
- 15Let cool before serving.
Ingredients
- 240 g all-purpose flour (sifted)
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 tsp cornstarch
- 120 g granulated sugar
- 80 g brown sugar
- 0.5 cup meted unsalted butter
- 0.33 cup oil
- 2 eggs
- 1 egg white
- 1.5 tbsp vanilla extract
- 0.33 cup milk
- 0.25 cup Greek yogurt
- 1 Zest of lemon
- 4 tbsp lemon juice
- 90 g fresh blueberries
- 110 g fresh blueberries
- 1 tbsp poppy seeds (optional)
- 150 g cream cheese (softened)
- 40 g honey
- 1 egg yolk
- 1.5 tsp cornstarch
- 1 tbsp cold heavy cream
- 0.5 tsp vanilla extract
- 1 Pinch Pinch of lemon zest
- 30 g cold butter
- 40 g flour
- 30 g brown sugar
- 1 Pinch Pinch of salt
- 1 Lemon zest (optional but recommended)
Equipment
piping bagovenbowlsmolds
Tips
- Let cool before serving.
- Save this recipe & try them.
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