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Peach Cobbler Cheesecake Muffins
Panadería

Peach Cobbler Cheesecake Muffins

1 h 30 minPara 12Nutri-Score D€€
de @sweetconfection44 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • fresh peaches (peeled and diced)Frutas y verduras150 g
  • brown sugar (for the peach filling)Despensa30 g
  • unsalted butter (for the peach filling)Lácteos10 g
  • cinnamon (ground)Especias1 g
  • vanilla extract (for the peach filling)Despensa5 ml
  • cornstarch (for the peach filling)Despensa2 g
  • water (cold)Otro15 ml
  • lemon juice (optional)Frutas y verduras5 ml
  • all-purpose flour (sifted, for the batter)Despensa240 g
  • baking powderDespensa12 g
  • saltEspecias3 g
  • cornstarch (for the batter)Despensa3 g
  • granulated sugarDespensa120 g
  • brown sugar (for the batter)Despensa80 g
  • unsalted butter (room temperature, for the batter)Lácteos115 g
  • neutral oilDespensa80 ml
  • eggs (room temperature)Lácteos2 piezas
  • egg whiteLácteos1 pieza
  • vanilla extract (for the batter)Despensa22 ml
  • milkLácteos80 ml
  • Greek yogurtLácteos60 g
  • fresh peaches (diced, for the batter)Frutas y verduras100 g
  • cream cheese (room temperature)Lácteos130 g
  • honeyDespensa22 ml
  • egg yolkLácteos1 pieza
  • cornstarch (for the cheesecake filling)Despensa4 g
  • heavy cream (cold)Lácteos30 ml
  • vanilla extract (for the cheesecake filling)Despensa3 ml
  • unsalted butter (cold, for the crumble)Lácteos30 g
  • all-purpose flour (for the crumble)Despensa40 g
  • brown sugar (for the crumble)Despensa30 g
  • salt (pinch, for the crumble)Especias1 g
  • cinnamon (ground, optional, for the crumble)Especias1 g

por ración

Nutrición

257kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

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

paso a paso

Preparación

  1. Make the caramelized peach filling

    • Melt the butter in a skillet over medium heat.
    • Add the peaches, brown sugar, cinnamon and vanilla and cook for 5–8 minutes until softened and juicy.
    • Mix the cornstarch with the water and stir into the peaches, then cook for 1 minute more, stirring constantly, until slightly thickened.
    • Stir in the lemon juice and let cool completely.
    Paso 1

  2. Make the cheesecake filling

    • Beat the cream cheese and honey until smooth.
    • Add the egg yolk, cornstarch and vanilla and mix just until combined.
    • Add the heavy cream and mix until silky smooth.
    • Refrigerate for 15–20 minutes.
    Paso 2

  3. Make the crumble topping

    • Combine the butter, flour, brown sugar, salt and cinnamon with your fingertips or a fork until crumbly.
    • Refrigerate for 10 minutes.
    Paso 3

  4. Preheat the oven

    • Preheat the oven to 180 °C and prepare a muffin pan.
    Paso 4

  5. Make the muffin batter

    • Whisk together the flour, baking powder, salt and cornstarch in a bowl.
    • In a separate bowl, beat the butter with both sugars until combined.
    • Add the oil, eggs, egg white, vanilla, Greek yogurt and milk and mix until smooth.
    • Gently fold in the dry ingredients without overmixing, then fold in the diced peaches.
    Paso 5

  6. Fill the muffin pan

    • Fill each muffin cavity about three-quarters full.
    • Spoon a little caramelized peach filling over the top of each muffin.
    Paso 6

  7. Add the cheesecake center

    • Transfer the cheesecake filling to a piping bag.
    • Insert the tip into the center of each muffin and pipe while slowly pulling upward to create a filled center.
    • Leave a small dollop of cheesecake filling on top.
    Paso 7

  8. Top and bake

    • Generously sprinkle the crumble topping over each muffin.
    • Bake for 22–25 minutes, until the tops are lightly golden and a toothpick inserted near the edge comes out with a few moist crumbs.
    Paso 8

  9. Cool the muffins

    • Let the muffins cool in the pan for 10 minutes.
    • Transfer them to a wire rack to cool completely.
    Paso 9
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