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Blueberry Cheesecake Crumble Muffins
Pieczywo

Blueberry Cheesecake Crumble Muffins

1 godz. 15 minPorcje: 12Nutri-Score D€€
od @sweetconfection18 importówugotowano 0 razy
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Składniki

12 osób
  • all-purpose flour (sifted)Produkty zbożowe240 g
  • baking powderSpiżarnia15 g
  • saltPrzyprawy3 g
  • cornstarch (1 tsp for the batter)Spiżarnia1 kawałek
  • granulated sugarSpiżarnia120 g
  • brown sugarSpiżarnia80 g
  • unsalted butter (room temperature or melted)Nabiał80 g
  • oilSpiżarnia80 ml
  • eggsNabiał2 kawałki
  • egg whiteNabiał1 kawałek
  • vanilla extractSpiżarnia22 ml
  • milkNabiał80 ml
  • Greek yogurtNabiał60 g
  • fresh blueberries (100–120 g for the batter, 200 g for the jam)Warzywa i owoce320 g
  • lime (juice of half)Warzywa i owoce1 kawałek
  • cream cheese (room temperature)Nabiał100 g
  • honeySpiżarnia30 ml
  • egg yolkNabiał1 kawałek
  • heavy cream (cold)Nabiał30 ml
  • cinnamon (optional)Przyprawy1 g

na porcję

Wartości odżywcze

226kcal

Węglowodany
28 g
Białko
4 g
Tłuszcz
11 g
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Przybory

  • Forma do muffinek
  • Miska ×3
  • Trzepaczka
  • Rondel
  • Rękaw cukierniczy
  • Kratka do studzenia
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Make the crumble

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