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
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • 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
  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


  1. says

    I’m about to make these and noticed that you list both vanilla and lemon juice in the ingredients but not in the directions. I’m wondering if the vanilla goes into the batter and the lemon juice in the filling. That seems to make the most sense to me. I’m looking sooo forward to these!

    • Erren says

      Hi Maureen, You got it right. Thanks for letting me know! Did you make the recipe? Hope they turned out ok!

      • says

        I did make them and they were delicious, however, they were not as pretty as yours. My topping sunk to the bottom and kind of brought the jam with it. But they tasted wonderful. I will be trying it again and put a little less topping on each. :-)

        • Erren says

          Thanks so much for letting me know! I’m glad they tasted good even if they didn’t look as pretty! Let me know how it goes next time around!

  2. says

    Does this only make 6 muffins? They look really good but I’m looking for something that’ll make enough muffins that I won’t have to worry about breakfast too much.

    Eh, I’ll make them anyway. =)

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