Raspberry Jam Cheesecake Muffins

This recipe for Raspberry Jam Cheesecake Muffins makes the most delightful, moist and decadent muffins that have a surprise inside that will give the kids a thrill. raspberry Jam cheesecake muffins I created these one morning purely out of hunger.  These days, hunger means creating something new so I can share it with all of you.  I went to the kitchen, assessed what I had on hand and because I was in the mood for a muffin – this was what I came up with.  I have to admit, I wasn’t at all sure it would work out.  I have never added a cheesecake filling to a batter before.  I worried it would just melt into the muffin and not come out as a separate filling, but much to my surprise, it worked exactly how I intended it to (which is not often the case with a new recipe). After these cooled, my husband popped in to grab some supplies for the project he was working on.  He’s not really the muffin type so I was surprised when he grabbed one.  He took a bite on his way out the door, turned back and grabbed another.  Not only that, but he took one to work with him for breakfast the following few days until they were gone. This is the kind of result I love for a new recipe! raspberry Jam cheesecake muffins raspberry Jam cheesecake muffins

Raspberry Jam Cheesecake Muffins
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6

Ingredients
  • ¼ cup/50g granulated sugar
  • 2 tablespoons/28g butter, softened
  • 1 egg
  • ½ cup/120ml milk
  • 1 cups/125g all-purpose/plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • For the Filling
  • 2oz/60g Cream Cheese
  • ⅛ cup/25g granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 tablespoons good quality Raspberry Jam
  • For the Topping:
  • ¼ cup/50g Butter, melted
  • ¼ cup/50g granulated sugar
  • ¼ cup/50g all-purpose/plain flour
  • 1 teaspoon ground cinnamon

Instructions
  1. Preheat oven to 375f/190C
  2. Line 6 muffin cups in a muffin pan with paper liners.
  3. Beat together the sugar, butter, and egg until well blended and pale.
  4. Stir in the milk and then add the flour, baking powder, and salt until combined.
  5. Fill prepared muffin cups about a ¼ of the way full. Set Aside.
  6. For filling:
  7. In a small bowl, beat cream cheese, sugar and egg yolk, and lemon juice until smooth.
  8. Drop a rounded tablespoonful into the center of each muffin. Followed by a teaspoon of the Jam and then top each one with the remaining batter.
  9. Mix together the topping ingredients and top each muffin evenly with the topping.
  10. Bake 20 minutes or until golden brown.
  11. Cool on a wire rack for 5 minutes before moving to a cooling rack to cool completely before serving.

raspberry cheesecake muffins

4 Comments on Raspberry Jam Cheesecake Muffins

  1. Katerina
    June 2, 2014 at 3:34 pm (7 months ago)

    They look delicious especially with the jam hidden inside them!

    Reply
    • Erren
      June 3, 2014 at 8:49 am (7 months ago)

      Thank you, Katerina!

      Reply
  2. dina
    June 20, 2014 at 4:20 pm (6 months ago)

    these look delicious!

    Reply
    • Erren
      June 24, 2014 at 1:24 pm (6 months ago)

      Thank you! :-)

      Reply

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