Muffins are always a delicious snack between meals. However, when they are as big as these XL Blueberry Cheesecake Muffins, they might be more than just a snack for some people. Delicious extra large muffins with a good amount of blueberries and topped with cheesecake filling. The combination is just awesome! They normally go very quickly when you place them on the kitchen table ;P
You can find oversized muffins like these in coffee shops all over the world. In the past, when I had to commute to work, I often bought a similar muffin and had it for breakfast on the train. I needed almost two hours to get to work in the morning, so getting something to eat was always a good idea. Not only to have something to eat, but also to distract you from the boring train ride every morning. Playing with your mobile can distract you only for so long… ;P
Anyway. These muffins here are super tasty and have loads of blueberries added. I think you can see that quite well in the pictures. I prefer to use frozen berries for muffins like these. The frozen blueberries are available all year round and perfect for baking in my opinion. Most of the time better than fresh blueberries, to be honest. Yes, I said it – frozen blueberries are the better blueberries ;P
This does not apply to every bake, of course. If you want to decorate your cakes, cupcakes, or whatever with blueberries, you require fresh berries, of course. However, when those berries have to end up inside a batter or dough to be baked, the frozen ones are often better. The frozen berries can be stored for months in the freezer and won’t turn into a moldy mess in the fridge – something that can easily happen with fresh blueberries when you leave them sitting around for some time. I also have the feeling the smaller frozen blueberries have often a more intense flavor. They are definitely more colorful. These muffins would be less purple with fresh blueberries for sure ;P
Saying that – the fresh blueberries in the pictures are slightly misleading, I have to admit. No fresh berries have been used to prepare these muffins. If you insist in using fresh berries – go for it! No problem! Some prefer local fruits and berries, and the frozen blueberries are typically from Canada, for example. Something you can work with in summer, when blueberries are in season, but if you want to use blueberries all year round, you will end up with berries from far away places one way or another. Alternatively, you can, of course also, freeze blueberries from local farms in summer and then use them throughout winter… that’s always an option. Provided your freezer has enough space for those berries.
If you want to bake the muffins here, you’ll need extra-large muffin molds. You can’t bake oversized muffins with »regular« paper liners. Only regular-sized muffins… which is possible as well, of course. Then you get more muffins than just the six/seven big ones ;P
Extra-large muffin paper liners can be found online or in shops for baking equipment. Some large paper liners look like regular ones, just bigger – others have that flower-like shape. They are often called tulip paper liners. Both are fine for these muffins here. If you don’t have either at hand, you can make them yourself with regular baking parchment. Cut your baking parchment into squares, place the paper on the backside of a glass and push down. This will give you the shape you need for muffins or cupcakes. If you prefer a visual guide, just watch this YouTube Video – they explain the method very well ;)
If you love to eat and bake muffins, you definitely have to take a look at these two recipes: My Blueberry Banana Poppy Seed Muffins are as delicious as the blueberry muffins here – just smaller. Another classic muffin recipe I can only recommend is my recipe for Banana Walnut Muffins. So good! They are also a staple in many coffee shops… the combination is so good!
INGREDIENTS / ZUTATEN
(6-7 muffins)
For the muffins:
6.4 oz. (180g) spelt flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground cardamom
1/4 cup (60g) butter, melted
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
3.2 oz. (90g) crème fraîche
3.5 oz. (100g) ripe bananas, mashed
5.3 oz. (150g) frozen blueberries
For the cheesecake filling:
3.5 oz. (100g) cream cheese
1 tbsp. sugar
1/4 tsp. vanilla extract
some coarse brown sugar for sprinkling
(6-7 Muffins)
Für die Muffins:
180g Dinkelmehl (Type 630)
1 TL Backpulver
1/4 TL Natron
1/4 TL Zimt
1/4 TL Salz
1/8 TL Kardamom
60g Butter, geschmolzen
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
90g Crème fraîche
100g reife Bananen, zerdrückt
150g TK-Blaubeeren
Für die Cheesecake Füllung:
100g Frischkäse
1 EL Zucker
1/4 TL Vanille Extrakt
etwas grober brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (360°F) fan-forced. Line a muffin tin* with 6-7 large paper liners or tulip paper liners* and set aside. Take the blueberries out of the freezer and let them thaw a little. Mash the banana and set aside.
2. Mix flour, baking powder, baking soda, cinnamon, salt, and cardamom in a small bowl and set aside. Melt the butter and mix briefly with the sugar in a large bowl. Add the egg and vanilla extract and mix until well combined. Add the crème fraîche and mashed bananas and mix in well. Next, add the dry ingredients and fold in until just combined. Add the blueberries and fold in gently. Divide the batter between the paper liners until each one is about 3/4 full.
3. Mix the cream cheese for the filling with the sugar and vanilla extract until well combined. Using a small ice cream scoop, press some cream cheese into the muffin batter (see pictures). Sprinkle everything with some coarse brown sugar and bake in the preheated oven for about 26-28 minutes – or until a toothpick inserted into the muffins comes out clean. Take the muffins out of the oven and let them cool down a bit inside the muffin tin, then remove them and let them cool down completely on a wire rack.
Tip: If your oven does not have the fan-forced option, you can also bake the muffins at a temperature of 200°C (390°F) with top and bottom heat.
1. Ofen auf 180°C (360°F) Umluft vorheizen. Ein Muffinblech* mit 6-7 großen Papierförmchen bzw. Tulpenförmchen* bestücken und zur Seite stellen. Die Blaubeeren aus dem Tiefkühler holen und ein wenig antauen lassen. Die Banane zerdrücken und zur Seite stellen.
2. Mehl, Backpulver, Natron, Zimt, Salz und Kardamom in einer kleinen Schüssel vermischen und zur Seite stellen. Die Butter schmelzen und mit dem Zucker in einer großen Schüssel kurz aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Crème fraîche und zerdrückte Bananen dazugeben und ebenfalls gut unterrühren. Die Mehlmischung in die Schüssel dazugeben und unterheben – hier sollte man nur so viel rühren, bis man keine trockenen (mehligen) Stellen mehr sehen kann. Die Blaubeeren dazugeben und vorsichtig unterheben. Den Teig auf die Papierförmchen verteilen – die Förmchen sollten etwa 3/4 voll sein.
3. Den Frischkäse für die Füllung mit Zucker und Vanille Extrakt glatt rühren. Mit einem kleinen Eisportionierer jeweils etwas Frischkäse in den Muffinteig drücken – der Frischkäse darf hier ruhig überstehen (s. Fotos). Alles mit etwas grobem braunem Zucker bestreuen und dann im vorgeheizten Ofen für etwa 26-28 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Die Muffins aus dem Ofen nehmen und kurz in der Form abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett abkühlen lassen.
Tipp: Wer keine Umluft hat, kann die Muffins auch bei einer Temperatur von 200°C (390°F) backen.
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Here is a version of the recipe you can print easily.
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XL Blueberry Cheesecake Muffins
- Prep Time: 00:15
- Cook Time: 00:26
- Total Time: 00:45
- Yield: 6 1x
- Category: Muffins
- Cuisine: International
- Diet: Vegetarian
Description
Muffins are a great sweet snack – these Extra Large Blueberry Cheesecake Muffins are easy to make and taste simply delicious!
Ingredients
For the muffins:
6.4 oz. (180g) spelt flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground cardamom
1/4 cup (60g) butter, melted
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
3.2 oz. (90g) crème fraîche
3.5 oz. (100g) ripe bananas, mashed
5.3 oz. (150g) frozen blueberries
For the cheesecake filling:
3.5 oz. (100g) cream cheese
1 tbsp. sugar
1/4 tsp. vanilla extract
some coarse brown sugar for sprinkling
Instructions
1. Preheat the oven to 180°C (360°F) fan-forced. Line a muffin tin* with 6-7 large paper liners or tulip paper liners* and set aside. Take the blueberries out of the freezer and let them thaw a little. Mash the banana and set aside.
2. Mix flour, baking powder, baking soda, cinnamon, salt, and cardamom in a small bowl and set aside. Melt the butter and mix briefly with the sugar in a large bowl. Add the egg and vanilla extract and mix until well combined. Add the crème fraîche and mashed bananas and mix in well. Next, add the dry ingredients and fold in until just combined. Add the blueberries and fold in gently. Divide the batter between the paper liners until each one is about 3/4 full.
3. Mix the cream cheese for the filling with the sugar and vanilla extract until well combined. Using a small ice cream scoop, press some cream cheese into the muffin batter (see pictures). Sprinkle everything with some coarse brown sugar and bake in the preheated oven for about 26-28 minutes – or until a toothpick inserted into the muffins comes out clean. Take the muffins out of the oven and let them cool down a bit inside the muffin tin, then remove them and let them cool down completely on a wire rack.
Notes
If your oven does not have the fan-forced option, you can also bake the muffins at a temperature of 200°C (390°F) with top and bottom heat.
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