Cheesecake Muffins - Raspberry Buried Treasure

By mariannefeldman

Ingredients

• Cupcake/Muffin Batter
• 2 �- 3 cups all-purpose flour
• 3/4 cup unsalted butter
• 1 cup sugar
• � teaspoon baking soda
• 2 � teaspoons baking powder
• � teaspoon salt
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream
• Cheesecake Topping
• 1 8 ounce package cream cheese, softened
• 1 egg
• � cup sugar
• � cup raspberry jam

Details

Servings 12
Adapted from betterbaking.com

Preparation

Step 1

Preheat oven to 350 F. Line a 12-cup muffin tin with muffin liners and place on a parchment paper lined baking sheet.

In a food processor, combine the flour, sugar and butter and pulse to make fine crumbs. Remove a cup and set aside. To the dry mixture, add the soda, powder, salt, egg, vanilla and sour cream and blend to make a soft batter. Batter might be quite soft; if so, add in the extra flour.
Deposit the batter in equal amounts in the muffin cups.

To the food processor (without cleaning it) cream the cream cheese with the sugar and egg until smooth. Deposit a teaspoon of jam in the muffin batter, pressing in a bit, and then top with some of the cream cheese topping - smooshing it around a bit. Top with 2 teaspoons or so, of the reserved streusel.

Bake until muffins are set up and hold their shape and are golden brown, about 35-40 minutes. They might deflate slightly as they cool. Let them cool in the muffin tin 1 hour before removing. Dust with confectioners� sugar.