RASPBERRY CREAM CHEESE MUFFINS

INGREDIENTS

For the cream cheese filling:

• 29 gms      Confectioners’ sugar
• 160 gms    Full fat cream cheese room temperature
• 3 ml           Vanilla extract
• 1 no           Egg yolk room temperature

For the crumb topping:

• 110 gms   Refined flour
• 60 gms    Granulated sugar
• 1 no          Zest of lemon
• 57 gms     Unsalted butter melted

For The Muffins:

• 300 gms    Refined flour
• 149 gms     Granulated sugar
• 12 gms       Baking powder
• 3 gms         Baking soda
• 3 gms         Kosher salt
• 1 no            Large egg, lightly beaten
• 180 ml       Buttermilk (or sour cream, or full fat plain yogurt)
• 160 ml       Canola oil
• 5 gms         Vanilla extract
• 120 gms    Raspberries fresh or frozen
• 1 no            Zest of lemon

METHOD:

Cream Cheese Swirl

1. In a small bowl, mix together the cream cheese, vanilla, confectioners’ sugar and egg yolk until smooth and combined. Set aside while you prepare the muffin batter.

Crumb Topping

1. Stir together the flour, sugar, and zest. Stir in the melted butter. Mixture should be crumbly.

Muffins:

1. Preheat oven to 220 C degrees.
2. Butter muffin tins or use muffin liners.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a second mixing bowl, whisk together egg yolks, buttermilk, oil, and vanilla.
5. Fold wet ingredients into dry.
6. Gently fold in raspberries and lemon zest.
7. Fill each muffin cup about ½ full. Spoon about a 10 gms of cream cheese filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
8. Bake for 5 minutes at 220 C, then lower the heat to 180 C and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it.
9. Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.