Cheesecake Streusel Muffins

Course

Dessert, Breakfast

Servings

12 Muffins

Ingredients

For Muffins:

• 8 tbsp unsalted butter, softened
• 1 cup granulated sugar
• 1/2 tsp salt
• 2 tsp zest from 2 lemons
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup milk
• 1 2/3 cup all-purpose flour
• 2 1/2 tsp baking powder

For Cheese Filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 large egg yolk

For Streusel:

• 1/2 cup + 1 tbsp all-purpose flour
• 1/4 cup packed light brown sugar
• 1/8 tsp salt
• 4 tbsp unsalted butter, softened

Directions

Muffin batter:

1. Adjust oven rack to upper-middle position and preheat to 375°F. Line a 12-cup muffin pan with paper liners. Stir butter, sugar, salt, and zest in a large bowl until creamy and light. Whisk in eggs, one at a time, until completely combined. Whisk in vanilla and milk. Add flour and baking powder to bowl, then whisk until just combined. Spoon batter into cups.

Make cheese filling:

2. In same unwashed bowl, stir cream cheese and sugar until creamy. Whisk in lemon juice, vanilla, and yolk until completely combined. Spoon tablespoon sized portions of cheese filling into batter. (Fill a tablespoon with cheese filling. Dip the tablespoon into the batter and, using another spoon, scrape the filling as deep into the batter as possible, though much will stay toward the top.)

Make streusel:

3. In the same unwashed bowl, toss flour, brown sugar, salt, and butter until mixture forms moist crumbs. Press onto top of muffins.
4. Bake until golden and center is just set, about 18 to 21 minutes. Let muffins cool in pan 5 minutes, then transfer to wire rack to cool. Serve warm or room temperature. Store leftovers in refrigerator.

Source

http://www.seriouseats.com/recipes/2014/04/cheesecake-streusel-muffins.html