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Lemon Blueberry Cheesecake Crumble Muffins
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Lemon Blueberry Cheesecake Crumble Muffins

55 minVoor 12Nutri-Score D€€
van @sweetconfection42 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

12 personen
  • all-purpose flour (sifted)Voorraadkast240 g
  • baking powderVoorraadkast15 ml
  • saltKruiden en specerijen3 g
  • cornstarchVoorraadkast5 g
  • granulated sugarVoorraadkast120 g
  • brown sugarVoorraadkast80 g
  • unsalted butter (melted)Zuivel113 g
  • neutral oilVoorraadkast80 ml
  • eggs (room temperature)Zuivel2 stukken
  • egg whiteZuivel1 stuk
  • vanilla extractVoorraadkast22 ml
  • milkZuivel80 ml
  • Greek yogurtZuivel60 g
  • lemon zest (zested (1 lemon))Groente en fruit1 stuk
  • lemon juice (freshly squeezed)Groente en fruit60 ml
  • fresh blueberriesGroente en fruit100 g
  • poppy seeds (optional)Noten en zaden8 g
  • cream cheese (softened)Zuivel150 g
  • honeyVoorraadkast40 g
  • egg yolkZuivel1 stuk
  • cornstarch (for the filling)Voorraadkast8 g
  • heavy cream (cold)Zuivel15 ml
  • vanilla extract (for the filling)Voorraadkast5 ml
  • lemon zest (pinch, for the filling)Groente en fruit1 g
  • cold butter (cubed, for the crumble)Zuivel30 g
  • flour (for the crumble)Voorraadkast40 g
  • brown sugar (for the crumble)Voorraadkast30 g
  • salt (pinch, for the crumble)Kruiden en specerijen1 g
  • lemon zest (optional, for the crumble)Groente en fruit1 g

per portie

Voedingswaarden

259kcal

Koolhydraten
28 g
Eiwitten
4 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Muffinvorm
  • Spuitzak
  • Oven
  • Rasp

stap voor stap

Bereiding

  1. Make the crumble

    • Mix the cold butter, flour, brown sugar, salt and lemon zest until crumbly.
    • Chill in the refrigerator.
    Stap 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.
    Stap 2

  3. Preheat the oven

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

  4. Mix the dry ingredients

    • Combine the sifted flour, baking powder, salt and cornstarch in a bowl.
    Stap 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.
    Stap 5

  6. Combine the batter

    • Fold the wet mixture into the dry ingredients until just combined.
    • Gently fold in the blueberries and poppy seeds.
    Stap 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.
    Stap 7

  8. Bake

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