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Blueberry Cheesecake Crumble Muffins
Bakkerij

Blueberry Cheesecake Crumble Muffins

1 u 15 minVoor 12Nutri-Score D€€
van @sweetconfection18 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • all-purpose flour (sifted)Granen240 g
  • baking powderVoorraadkast15 g
  • saltKruiden en specerijen3 g
  • cornstarch (1 tsp for the batter)Voorraadkast1 stuk
  • granulated sugarVoorraadkast120 g
  • brown sugarVoorraadkast80 g
  • unsalted butter (room temperature or melted)Zuivel80 g
  • oilVoorraadkast80 ml
  • eggsZuivel2 stukken
  • egg whiteZuivel1 stuk
  • vanilla extractVoorraadkast22 ml
  • milkZuivel80 ml
  • Greek yogurtZuivel60 g
  • fresh blueberries (100–120 g for the batter, 200 g for the jam)Groente en fruit320 g
  • lime (juice of half)Groente en fruit1 stuk
  • cream cheese (room temperature)Zuivel100 g
  • honeyVoorraadkast30 ml
  • egg yolkZuivel1 stuk
  • heavy cream (cold)Zuivel30 ml
  • cinnamon (optional)Kruiden en specerijen1 g

per portie

Voedingswaarden

226kcal

Koolhydraten
28 g
Eiwitten
4 g
Vetten
11 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Muffinvorm
  • Mengkom ×3
  • Garde
  • Steelpan
  • Spuitzak
  • Afkoelrooster
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Make the crumble

    • Mix the cold butter, flour, brown sugar, salt and optional cinnamon until coarse crumbs form.
    • Chill before using.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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