✨This is my recipe for Raspberry White Chocolate Cheesecake Muffins they’re so soft, filled with a light honey cheesecake center, swirled with homemade raspberry jam, packed with white chocolate chips, and topped with a buttery crumble. Every bite is creamy, fruity, sweet, and full of melted white chocolate.✨ ~Vanilla Raspberry Muffin Batter * 240 g all-purpose flour, sifted * 1 tbsp baking powder * ½ tsp salt * 1 tsp cornstarch * 120 g granulated sugar * 80 g brown sugar * ½ cup unsalted butter, softened or melted (113 g) * ⅓ cup oil (80 ml) * 2 eggs + 1 egg white * 1½ tbsp vanilla extract * ⅓ cup milk (80 ml) * ¼ cup Greek yogurt (60 g) * 120 g fresh raspberries * 1 tsp flour (for coating raspberries) * 1 cup white chocolate chips ~🍓 Raspberry Jam * 200 g raspberries * Juice of ½ lemon * 1½ tsp cornstarch * 50 g sugar Instructions 1. Add raspberries, sugar, and lemon juice to a small saucepan over medium heat. 2. Cook until the raspberries break down and become juicy. 3. Mix the cornstarch with a small splash of water, then stir it into the jam. 4. Cook for another 1–2 minutes until thickened. 5. Let cool completely before using. ~Light Honey Cheesecake Filling * 100 g cream cheese, softened * 1½ tbsp honey * 1 egg yolk * 1½ tsp cornstarch * 2 tbsp cold heavy cream * ½ tsp vanilla extract Instructions 1. Beat the cream cheese and honey until smooth and creamy. 2. Add the egg yolk, cornstarch, and vanilla. Mix just until combined. 3. Pour in the cold heavy cream and mix until silky and smooth. 4. Refrigerate for 15–20 minutes to help it firm up slightly. ~Crumble Topping * 30 g cold butter * 40 g flour * 30 g brown sugar * Pinch of salt * Optional: ½ tsp cinnamon Instructions 1. Mix everything together using your fingertips or a fork until crumbly. 2. Refrigerate for 10 minutes before using. ~Assembly & Baking 1. Preheat the oven to 180°C / 350°F. Line a muffin pan with liners. 2. In a bowl, whisk together the flour, baking powder, salt, and cornstarch. 3. In another bowl, mix the butter with both sugars until combined. 4. Add the oil, eggs, egg white, vanilla, Greek yogurt, and milk. Mix until smooth. 5. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. 6. Toss the raspberries with 1 teaspoon of flour, then gently fold them into the batter along with the white chocolate chips. 7. Fill each muffin liner slightly over halfway full. 8. Add about 1 teaspoon of raspberry jam into each muffin. 9. Pipe or spoon a small amount of the cheesecake filling into the center of each muffin. 10. Top generously with crumble. 11. Bake for 20–23 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cheesecake center) comes out mostly clean. 12. Let cool slightly before serving. #muffins #whitechocolate #raspberry #EasyRecipe #CapCut - @sweetconfection