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Lemon Blueberry Cheesecake Crumble Muffins
Panadería

Lemon Blueberry Cheesecake Crumble Muffins

55 minPara 12Nutri-Score D€€
de @sweetconfection42 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • all-purpose flour (sifted)Despensa240 g
  • baking powderDespensa15 ml
  • saltEspecias3 g
  • cornstarchDespensa5 g
  • granulated sugarDespensa120 g
  • brown sugarDespensa80 g
  • unsalted butter (melted)Lácteos113 g
  • neutral oilDespensa80 ml
  • eggs (room temperature)Lácteos2 piezas
  • egg whiteLácteos1 pieza
  • vanilla extractDespensa22 ml
  • milkLácteos80 ml
  • Greek yogurtLácteos60 g
  • lemon zest (zested (1 lemon))Frutas y verduras1 pieza
  • lemon juice (freshly squeezed)Frutas y verduras60 ml
  • fresh blueberriesFrutas y verduras100 g
  • poppy seeds (optional)Frutos secos y semillas8 g
  • cream cheese (softened)Lácteos150 g
  • honeyDespensa40 g
  • egg yolkLácteos1 pieza
  • cornstarch (for the filling)Despensa8 g
  • heavy cream (cold)Lácteos15 ml
  • vanilla extract (for the filling)Despensa5 ml
  • lemon zest (pinch, for the filling)Frutas y verduras1 g
  • cold butter (cubed, for the crumble)Lácteos30 g
  • flour (for the crumble)Despensa40 g
  • brown sugar (for the crumble)Despensa30 g
  • salt (pinch, for the crumble)Especias1 g
  • lemon zest (optional, for the crumble)Frutas y verduras1 g

por ración

Nutrición

259kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Varillas
  • Molde para magdalenas
  • Manga pastelera
  • Horno
  • Rallador

paso a paso

Preparación

  1. Make the crumble

    • Mix the cold butter, flour, brown sugar, salt and lemon zest until crumbly.
    • Chill in the refrigerator.
    Paso 1

  2. Make the cheesecake filling

    • Mix the cream cheese, honey, egg yolk, cornstarch, cold heavy cream, vanilla and lemon zest until smooth and creamy.
    • Transfer to a piping bag and refrigerate.
    Paso 2

  3. Preheat the oven

    • Preheat the oven to 175 °C (350 °F).
    Paso 3

  4. Mix the dry ingredients

    • Combine the sifted flour, baking powder, salt and cornstarch in a bowl.
    Paso 4

  5. Mix the wet ingredients

    • In another bowl, mix the granulated sugar, brown sugar, melted butter and oil.
    • Add the eggs, egg white, vanilla, milk, Greek yogurt, lemon zest and lemon juice.
    Paso 5

  6. Combine the batter

    • Fold the wet mixture into the dry ingredients until just combined.
    • Gently fold in the blueberries and poppy seeds.
    Paso 6

  7. Assemble the muffins

    • Fill the muffin molds three-quarters full with batter.
    • Pipe the cheesecake filling into the center and slightly on top.
    • Scatter the crumble over the muffins.
    Paso 7

  8. Bake

    • Bake at 175 °C (350 °F) until golden and set.
    • Let cool before serving.
    Paso 8
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