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Blueberry Cheesecake Crumble Muffins
Panadería

Blueberry Cheesecake Crumble Muffins

1 h 15 minPara 12Nutri-Score D€€
de @sweetconfection18 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flour (sifted)Cereales240 g
  • baking powderDespensa15 g
  • saltEspecias3 g
  • cornstarch (1 tsp for the batter)Despensa1 pieza
  • granulated sugarDespensa120 g
  • brown sugarDespensa80 g
  • unsalted butter (room temperature or melted)Lácteos80 g
  • oilDespensa80 ml
  • eggsLácteos2 piezas
  • egg whiteLácteos1 pieza
  • vanilla extractDespensa22 ml
  • milkLácteos80 ml
  • Greek yogurtLácteos60 g
  • fresh blueberries (100–120 g for the batter, 200 g for the jam)Frutas y verduras320 g
  • lime (juice of half)Frutas y verduras1 pieza
  • cream cheese (room temperature)Lácteos100 g
  • honeyDespensa30 ml
  • egg yolkLácteos1 pieza
  • heavy cream (cold)Lácteos30 ml
  • cinnamon (optional)Especias1 g

por ración

Nutrición

226kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para magdalenas
  • Bol ×3
  • Varillas
  • Cazo
  • Manga pastelera
  • Rejilla de enfriamiento
  • Horno

paso a paso

Preparación

  1. Make the blueberry jam

    • Combine the blueberries, sugar, lime juice and cornstarch in a saucepan.
    • Cook over medium heat, stirring, until thick and glossy.
    • Cool completely before using.
    Paso 1

  2. Make the honey cheesecake filling

    • Beat the cream cheese, honey, egg yolk, cornstarch, cold heavy cream and vanilla extract until smooth and creamy.
    • Chill, then transfer to a piping bag fitted with a round tip.
    Paso 2

  3. Make the crumble

    • Mix the cold butter, flour, brown sugar, salt and optional cinnamon until coarse crumbs form.
    • Chill before using.
    Paso 3

  4. Make the vanilla blueberry batter

    • Whisk the sifted flour, baking powder, salt, cornstarch, granulated sugar and brown sugar together.
    • In another bowl, whisk the butter, oil, eggs, egg white, vanilla extract, milk and Greek yogurt.
    • Toss the blueberries in flour, then fold the wet mixture and blueberries into the dry ingredients until just combined.
    Paso 4

  5. Assemble the muffins

    • Preheat the oven to 180 °C.
    • Fill each muffin cavity about three-quarters full with batter.
    • Spoon a thin layer of blueberry jam on top of the batter without overfilling.
    • Insert the piping tip with cheesecake filling into the center and gently squeeze while slowly pulling the tip upward, leaving a little filling inside.
    • Sprinkle the crumble on top.
    Paso 5

  6. Bake and cool

    • Bake until golden on top and set around the edges; a toothpick inserted on the side should come out clean while the center may look slightly creamy.
    • Cool in the pan, then transfer to a wire rack.
    Paso 6
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