I love cheesecake.
So why not put it in the middle of muffins?
Elevate your regular muffins to a work of art by making them cheesecake stuffed muffins. I made raspberry but you could definitely do pretty much any flavor. It makes them a little more moist and interesting. Can a muffin be interesting? Well… yes… if you add cheesecake.
Raspberry Cheesecake Muffins
1/2 cup heavy cream
1 1/2 cups sour cream
1/2 cup melted butter
2 tsp vanilla
4 cups flour
1/2 cup brown sugar
2/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 cup raspberries
8 oz cream cheese, room temp
1 tsp vanilla
1/2 cup sugar
Preheat oven to 375. Lightly grease a large muffin tin (6) or a regular sized one (12).
Beat together heavy cream, sour cream, eggs, butter, and vanilla. In a separate bowl, whisk together flour, sugars, baking powder, baking soda, and salt. Mix the dry ingredients into the wet ingredients until just mixed. Scoop half of the batter evenly into the muffin cups.
Prepare cheesecake – beat together cream cheese, egg, vanilla, and sugar. Distribute evenly on top of the batter in to muffin cups. Place 2 or 3 raspberries in each muffin tin on top of the cheesecake batter.
Fill the muffin cups with the remaining batter and then top with an extra 2 or 3 raspeberries.
Bake at 375 for 20 – 25 minutes (depending on the size of your muffin tins, keep an eye on them) or until a toothpick inserted near the center comes out clean and tops are lightly browned.
Let cool in tins for about 8 – 10 minutes before removing.
Serve warm or room temp. Be sure to store these muffins, covered, in the fridge. They also freeze very well.
You could use any kind of fruit in this or switch it up and make a cinnamon sugar to sprinkle in the middle and on top…. I love the jumbo muffins but these also work for regular sized muffins. That ribbon of cheesecake in the middle is sooooo tasty. Add it to your favorite muffin recipe! You won’t regret it!