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Peach Cobbler Cheesecake Muffins
Bakery

Peach Cobbler Cheesecake Muffins

1 h 30 minServes 12Nutri-Score D€€
from @sweetconfection44 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • fresh peaches (peeled and diced)Produce150 g
  • brown sugar (for the peach filling)Pantry30 g
  • unsalted butter (for the peach filling)Dairy10 g
  • cinnamon (ground)Spices1 g
  • vanilla extract (for the peach filling)Pantry5 ml
  • cornstarch (for the peach filling)Pantry2 g
  • water (cold)Other15 ml
  • lemon juice (optional)Produce5 ml
  • all-purpose flour (sifted, for the batter)Pantry240 g
  • baking powderPantry12 g
  • saltSpices3 g
  • cornstarch (for the batter)Pantry3 g
  • granulated sugarPantry120 g
  • brown sugar (for the batter)Pantry80 g
  • unsalted butter (room temperature, for the batter)Dairy115 g
  • neutral oilPantry80 ml
  • eggs (room temperature)Dairy2 pieces
  • egg whiteDairy1 piece
  • vanilla extract (for the batter)Pantry22 ml
  • milkDairy80 ml
  • Greek yogurtDairy60 g
  • fresh peaches (diced, for the batter)Produce100 g
  • cream cheese (room temperature)Dairy130 g
  • honeyPantry22 ml
  • egg yolkDairy1 piece
  • cornstarch (for the cheesecake filling)Pantry4 g
  • heavy cream (cold)Dairy30 ml
  • vanilla extract (for the cheesecake filling)Pantry3 ml
  • unsalted butter (cold, for the crumble)Dairy30 g
  • all-purpose flour (for the crumble)Pantry40 g
  • brown sugar (for the crumble)Pantry30 g
  • salt (pinch, for the crumble)Spices1 g
  • cinnamon (ground, optional, for the crumble)Spices1 g

per serving

Nutrition

257kcal

Carbs
28 g
Proteins
4 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×3
  • Whisk
  • Muffin pan
  • Piping bag
  • Cooling rack
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Preheat the oven

    • Preheat the oven to 180 °C and prepare a muffin pan.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8

  9. Cool the muffins

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