Ingredients

Cake Ingredients

All-purpose flour 200 grams (1.5 cups)
Eggs 2 pieces
Unsalted butter 82% 100 grams (0.5 cups)
Granulated sugar 140 grams (0.5 cups)
Vanilla sugar 15 grams (1 tablespoon)
Sour cream 20% 140 grams (0.5 cups)
Baking powder 7 grams (2 teaspoons)
Baking soda 2 grams (0.5 teaspoon)
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Instructions

Step 1

Prepare the Batter

*Beat* the eggs together with the sugar until well combined. *Add* the sour cream and melted butter, then beat again to mix thoroughly. *Sift* all dry ingredients together and incorporate into the mixture, creating a smooth batter.

Step 2

Layer the Cake

Grease your baking pan with butter. *Pour* half of the batter into the pan, and then *layer* half of the raspberries and half of the cream cheese on top. *Repeat* with the remaining batter, berries, and cheese.

Step 3

Bake

*Preheat* your oven to 180Β°C (350Β°F). *Place* the cake in the oven and *bake* for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

Servings

Transform your muffin into an Instagram-worthy moment 🌟! Serve a slice of your Raspberry Cheesecake Muffin on a pretty plate and dust with powdered sugar for a snowfall-like effect. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence πŸ˜‹. Looking for a cozy pairing? Enjoy this muffin with a steaming cup of chamomile tea or rich hot chocolate, creating a moment of comfort and joy β˜•πŸ«. Hosting a brunch? Display your muffin slices on a decorative platter alongside fresh berries and a selection of delicate teas. Your guests will be back for seconds, guaranteed!

Equipment

Variations

For a gluten-free option, swap out the regular flour with an all-purpose gluten-free flour blend. Make sure to check if your baking powder and baking soda are also gluten-free! ♻️ To make your muffins vegan πŸ₯°, replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), use vegan butter, and opt for a non-dairy cream cheese. Substitute the sour cream with coconut yogurt or any plant-based alternative!

Faq

  • Why did my muffins turn out too dense?

    Make sure not to overmix the batter; mixing just until combined leads to fluffier muffins. Double-check your leavening agents' freshness as well!

  • Can I use fresh raspberries instead of frozen ones?

    Absolutely! Just ensure you gently fold them into your batter to prevent the juices from turning it too wet. Fresh raspberries add a burst of flavor!

  • Why is my cream cheese layer melting into the muffin?

    Ensure your cream cheese is firm and not too softened before mixing. Chilling it slightly in the freezer before use can help it maintain its texture.

  • How can I ensure an even bake?

    Rotate your muffins halfway through baking to promote even heat distribution. Also, consider calibrating your oven if it seems to bake unevenly.

  • How can I enhance the raspberry flavor?

    For an extra punch, add a teaspoon of raspberry extract or some zest from a fresh lemon for complementary notes. Freshness is key!

  • What's the best way to store these muffins?

    Keep them in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze them, and they’ll last up to 3 months.

Nutrition facts

Raspberry Cheesecake Muffin Delight
Recipe Yield:8 servings
Calories:Estimated per serving
Calories (Min - Max):350 - 400
Total Fat:22g
Saturated Fat:13g
Protein:5g
Total Carbohydrate:35g
Total Sugars:18g