Blackberry Muffins with a Lemon Cheesecake Filling

Blackberry Muffins with a Lemon Cheesecake Filling
Blackberry Muffins with a Lemon Cheesecake Filling
Serves 12
It's the perfect time of year to get the kids out foraging for the star ingredient of these delicious blackberry muffins with a rich cheesecake filling. Use a good quality, organic rapeseed or sunflower oil if you can, and if you haven't any sour cream to hand full fat plain yoghurt will work just as well. This is actually a great all-purpose muffin recipe for which you can use any berry that happens to be in season, and in winter you could always use drained and finely chopped tinned fruit instead.
For the muffins
  1. 2 large free-range eggs
  2. 100g caster sugar
  3. 100ml rapeseed oil
  4. 4 tablespoons sour cream (or full fat natural yoghurt)
  5. 225g plain flour
  6. 2 teaspoons baking powder
  7. Pinch of salt
  8. 2 large handfuls of blackberries
For the filling
  1. 100g cream cheese
  2. 2 tablespoons caster sugar
  3. 2 teaspoons lemon extract or zest
  1. Wash the blackberries well and dry them on a piece of kitchen towel
  2. Preheat the oven to 180°C (170°C fan)
  3. Beat the eggs and sugar together in a large bowl, then whisk in the rapeseed oil and sour cream
  4. Gently fold in the flour, baking powder and salt until just blended (be very careful not to overmix) then gently stir in the blackberries
  5. In a small bowl, beat together the cream cheese, sugar and lemon until smooth
  6. Place a spoonful of the muffin mixture into twelve muffin cases in a bun tray (leaving half of the mixture in the bowl) then place a dollop of the cheesecake mix on top
  7. Top with another spoonful of muffin mixture so the cream cheese is covered over
  8. Bake the muffins for 20 - 25 mins until risen and golden on top
  9. Allow them to cool, then dust with icing sugar to serve
Cook It With Kids

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