raspberry lemon cheesecake streusel muffins__________________________Moist and tender vanilla batter swirled with fresh raspberries, dotted with a cheesecake filling, and topped with lots of crumbly sweet streusel.
Ingredients
- 1/2 cup butter, melted (1 stick)
- 1/3 cup honey
- 1/4 cup lemon juice
- 1/2 cup buttermilk
- 1/2 cup plain full-fat Greek yogurt
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh raspberries
lemon cheesecake
- 4 oz cream cheese, at room temperature
- 1 tbsp lemon zest
- 2 tbsp sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
streusel
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 4 tbsp butter, grated, cold
- 1 tsp ginger
Instructions
- Preheat oven to 350 degrees. Line two 12-slot cupcake tins with parchment liners, or spray with oil.
- To make the streusel, cut the cold butter with the flour, sugar, and ginger powder until the mix has no pieces larger than peas. Set aside.
- In a large bowl, whisk together melted butter, honey, lemon juice, buttermilk, Greek yogurt, eggs, and vanilla, until combined. Add flour, baking powder, baking soda, and salt, whisking until just combined. Do not overmix. Fold in raspberries with a rubber spatula.
- To make the cheesecake filling: with a hand or stand mixer, beat the cream cheese, lemon zest, sugar, egg, and vanilla.
- Divide half of the batter between the prepared cupcake tins. Scoop about 1 tablespoon worth of cheesecake filling in the center of each. Top with remaining batter - it is a-okay if some of the cheesecake peaks out the top. Evenly sprinkle streusel atop each muffin.
- Bake 25-30 minutes in preheated oven, until a toothpick inserted in the center removes with just a few moist crumbs. Let cool in the tin about 10-15 minutes, then move to a wire rack to cool an additional 10 minutes or so.