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Lemon Blueberry Cheesecake Crumble Muffins
Bakery

Lemon Blueberry Cheesecake Crumble Muffins

55 minServes 12Nutri-Score D€€
from @sweetconfection42 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (sifted)Pantry240 g
  • baking powderPantry15 ml
  • saltSpices3 g
  • cornstarchPantry5 g
  • granulated sugarPantry120 g
  • brown sugarPantry80 g
  • unsalted butter (melted)Dairy113 g
  • neutral oilPantry80 ml
  • eggs (room temperature)Dairy2 pieces
  • egg whiteDairy1 piece
  • vanilla extractPantry22 ml
  • milkDairy80 ml
  • Greek yogurtDairy60 g
  • lemon zest (zested (1 lemon))Produce1 piece
  • lemon juice (freshly squeezed)Produce60 ml
  • fresh blueberriesProduce100 g
  • poppy seeds (optional)Nuts & seeds8 g
  • cream cheese (softened)Dairy150 g
  • honeyPantry40 g
  • egg yolkDairy1 piece
  • cornstarch (for the filling)Pantry8 g
  • heavy cream (cold)Dairy15 ml
  • vanilla extract (for the filling)Pantry5 ml
  • lemon zest (pinch, for the filling)Produce1 g
  • cold butter (cubed, for the crumble)Dairy30 g
  • flour (for the crumble)Pantry40 g
  • brown sugar (for the crumble)Pantry30 g
  • salt (pinch, for the crumble)Spices1 g
  • lemon zest (optional, for the crumble)Produce1 g

per serving

Nutrition

259kcal

Carbs
28 g
Proteins
4 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Muffin pan
  • Piping bag
  • Oven
  • Grater

step by step

Method

  1. Make the crumble

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

  3. Preheat the oven

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

  4. Mix the dry ingredients

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

  6. Combine the batter

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

  8. Bake

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