If you’ve ever been on vacation in the US you’ll know that people there love to eat muffins for breakfast. Together with a cup of coffee, this is certainly a good option to start your day… if you’re in a hurry or want to eat your breakfast on the go. I prefer my muffins in the afternoon. One of these Cheesecake Streusel Muffin with Lemon Curd and a cup of coffee and I am happy until dinner ;)
Well… no matter what time of day it is – these Cheesecake Streusel Muffins are delicious and the perfect sweet treat. They are moist (I know many of you dislike this word, but that’s how you describe them perfectly), packed with lemon flavor due to the Homemade Lemon Curd and not overly sweet. I’m preparing my lemon curd sugar-free for quite a while already – this means you could theoretically make these muffins here completely sugar-free if you like. You just have to replace the sugar in the recipe with a sugar replacement as well.
Many say muffins are the “boring” siblings of the “more fancy” cupcakes. I don’t really share this opinion ;) Sure… a little bit of buttercream on a cake is a nice addition, but muffins often have berries, fruits or a filling added – something I like even better. No bells and whistles needed ;P The lack of a big amount of buttercream on your little cake could also help to keep your body in shape for your next summer vacation… provided the baker that made the muffins did not use too much sugar to prepare your sweet treat ;P
All muffins aficionados out there – here are some more recipes you might like as well. I love baking muffins, so there are already quite a few recipes available here on the blog:
By the way, these muffins keep well for several days if you store them in a large box at room temperature – unless you got more than 30°C in your kitchen – in that case, I recommend a fridge ;P
INGREDIENTS / ZUTATEN
For the Streusel:
1/2 cup (60g) all-purpose flour
1 oz. (30g) sugar (or xylitol)
1 oz. (30g) butter, melted
For the batter:
3/4 cup (150g) sugar (or xylitol)
2 1/2 cups (350g) all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup (240g) Greek yogurt
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) lemon juice
zest of 1 organic lemon
2 large eggs
1 tsp. vanilla extract
3 oz. (80g) lemon curd
2 oz. (60g) cream cheese
Für die Streusel:
60g Mehl (Type 550)
30g Zucker (oder Xylit)
30g Butter, geschmolzen
Für den Teig:
150g Zucker (oder Xylit)
350g Mehl (Type 550)
2 TL Backpulver
1 1/2 TL Natron
1/2 TL Salz
240g griechischer Joghurt
120ml Pflanzenöl
60ml Zitronensaft
Abrieb von 1 Bio-Zitrone
2 Eier (L)
1 TL Vanille Extrakt
80g Lemon Curd
60g Frischkäse
DIRECTIONS / ZUBEREITUNG
2. For the batter add the sugar, flour, baking powder, baking soda, and salt in a large bowl and mix to combine. In a second bowl mix the yogurt with oil, lemon juice, lemon zest, eggs, and vanilla extract until well combined. Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Fill each paper liner halfway full, add about 1 tsp. lemon curd and top with some more of the batter. Add about 1 tsp. of cream cheese to each paper liner and sprinkle with the streusel. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down on a wire rack.
2. Für den Teig den Zucker mit Mehl, Backpulver, Natron und Salz in eine große Schüssel geben und vermischen. In einer zweiten Schüssel den Joghurt mit Öl, Zitronensaft, Zitronenschale, Eiern und Vanille Extrakt gut verrühren, dann zur Schüssel mit der Mehlmischung dazugeben und mit einem Teigschaber verrühren – nicht zu viel rühren. Die Papierförmchen etwa zur Hälfte mit den Teig befüllen, dann jeweils etwa 1 TL vom Lemon Curd auf den Teig geben und mit dem restlichen Teig abdecken. Auf jeden Muffin etwa 1 TL Frischkäse geben und dann mit den Streuseln bestreuen. Für etwa 18-22 Minuten backen – mit einem Zahnstocher testen ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn er sauber herauskommt. Die Muffins aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Lemon Curd Cheesecake Streusel Muffins
- Prep Time: 00:15
- Cook Time: 00:22
- Total Time: 01:00
- Yield: 12 1x
- Category: Muffins
- Cuisine: America
Description
Delicious muffins with lemon curd and cream cheese filling topped with crunchy streusel. Awesome combination!
Ingredients
For the Streusel:
1/2 cup (60g) all-purpose flour
1 oz. (30g) sugar (or xylitol)
1 oz. (30g) butter, melted
For the batter:
3/4 cup (150g) sugar (or xylitol)
2 1/2 cups (350g) all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup (240g) Greek yogurt
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) lemon juice
zest of 1 organic lemon
2 large eggs
1 tsp. vanilla extract
3 oz. (80g) lemon curd
2 oz. (60g) cream cheese
Instructions
1. Preheat the oven to 375°F (190°C). Line a muffin tin with 12 tulip paper liners* https://amzn.to/2QFp4Ak and set aside. Mix the flour and sugar for the streusel in a small bowl, add the melted butter and mix with a fork until streusel form. Set aside.
2. For the batter add the sugar, flour, baking powder, baking soda, and salt in a large bowl and mix to combine. In a second bowl mix the yogurt with oil, lemon juice, lemon zest, eggs, and vanilla extract until well combined. Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Fill each paper liner halfway full, add about 1 tsp. lemon curd and top with some more of the batter. Add about 1 tsp. of cream cheese to each paper liner and sprinkle with the streusel. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down on a wire rack.
Notes
Enjoy baking!
