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4.34 from 3 votes

Raspberry Jam Cheesecake Muffins

This recipe for Raspberry Jam Cheesecake Muffins makes the most delightful, moist and decadent muffins.
Course Breakfast
Cuisine American
Keyword jam, muffins, raspberry
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings 6
Calories 381kcal
Author Erren

Ingredients

  • ¼ cup granulated sugar
  • 2 tablespoons butter softened
  • 1 egg
  • ½ cup milk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the Filling:

  • 2 oz Cream Cheese
  • cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 tablespoons good quality Raspberry Jam

For the Topping:

  • ¼ cup Butter melted
  • ¼ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 375f/190C
  • Line 6 muffin cups in a muffin pan with paper liners.
  • Beat together the sugar, butter, and egg until well blended and pale.
  • Stir in the milk and then add the flour, baking powder, and salt until combined.
  • Fill prepared muffin cups about a ¼ of the way full. Set Aside.

For filling:

  • In a small bowl, beat cream cheese, sugar and egg yolk, and lemon juice until smooth.
  • 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.
  • Mix together the topping ingredients and top each muffin evenly with the topping.
  • Bake 20 minutes or until golden brown.
  • Cool on a wire rack for 5 minutes before moving to a cooling rack to cool completely before serving.

Nutrition

Calories: 381kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 254mg | Potassium: 217mg | Fiber: 1g | Sugar: 28g | Vitamin A: 595IU | Vitamin C: 1.5mg | Calcium: 109mg | Iron: 1.6mg