These Raspberry Cheesecake Muffins Are Breakfast-Worthy
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 muffins
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 4 ounces softened cream cheese
  • ⅓ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 tablespoons cold butter
Directions
  1. Preheat the oven to 400 F and line a muffin tin with paper liners.
  2. In a large bowl, combine the flour, ½ cup sugar, baking powder, and salt.
  3. In another bowl, whisk the milk, oil, egg, and vanilla together until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Add the raspberries and stir gently to combine.
  6. In another bowl, use an electric beater to combine the softened cream cheese and remaining ¼ cup granulated sugar until fluffy, about 3 minutes.
  7. Fill muffin cups with 1 tablespoon muffin batter.
  8. Dollop each muffin cup with 1 tablespoon of the cream cheese mixture.
  9. Fill the muffin cups with the remaining muffin batter until nearly full.
  10. Make the streusel: In a small bowl, combine the flour, brown sugar, and cold butter together with a pastry cutter or fork until crumbly.
  11. Sprinkle the streusel topping over each muffin.
  12. Bake the muffins for 20-25 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
  13. Transfer the muffins to a wire rack to cool slightly before serving.