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Discard Raspberry Cheesecake Muffins

These Discard Raspberry Cheesecake Muffins are everything you could want in a baked treat—soft and fluffy with a tangy sourdough note, bursts of raspberry flavor, a luscious cream cheese filling, and a buttery, crunchy streusel topping. Whether for breakfast, brunch, or dessert, they’re bound to be a hit!
5 from 1 vote
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Ingredients
  

For the Muffin Batter:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) white sugar
  • 1 large (50g) egg
  • 2 tablespoons (30g) honey
  • 2 teaspoons (10g) vanilla extract
  • 1/2 cup (120g) sourdough discard
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 2 1/2 teaspoons (12g) baking powder
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (240g) milk
  • 1 cup (30g)freeze-dried raspberries

For the Cream Cheese Filling:

  • 6 oz (170g) cream cheese, softened
  • 3 tablespoons (24g) confectioners’ sugar

For the Graham Cracker Streusel:

  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (50g) white sugar
  • 1/4 teaspoon (1.25g) vanilla extract
  • Pinch (~0.5g) sea salt
  • 1/4 teaspoon (0.5g) ground cinnamon
  • 5 tablespoons (45g) all-purpose flour

Instructions
 

Step 1: Prepare the Muffin Batter

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. I use these parchment papers linked here https://amzn.to/3CgIh3r.
  • In a large mixing bowl, cream together the softened butter and white sugar on high speed until light and fluffy.
  • Beat in the egg, honey, vanilla extract, and sourdough discard. Mix for 2 minutes until smooth and well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  • Whisk in the milk until the batter is smooth. Gently fold in the freeze-dried raspberries.

Step 2: Make the Cream Cheese Filling

  • In a small bowl, combine the softened cream cheese and confectioners’ sugar. Beat until smooth and creamy. Transfer to pastry bag or ziplock and cut off 1/4 in of the tip.

Step 3: Make the Graham Cracker Streusel

  • In another bowl, combine the melted butter, brown sugar, white sugar, vanilla extract, sea salt, cinnamon, and flour. Mix with a fork until crumbly.

Step 4: Assemble the Muffins

  • Fill each muffin cup with batter.
  • Pipe 1 teaspoon of the cream cheese filling to the center of each cup.
  • Sprinkle the graham cracker streusel over the tops.

Step 5: Bake the Muffins

  • Bake in the preheated oven for 25-30 minutes, or until the muffins are golden and a toothpick inserted near the edge comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tips for Success
• Don’t overmix: Mix the batter until just combined to keep the muffins light and fluffy.
• Use room-temperature ingredients: This ensures a smooth batter and filling.
• Storage: Keep the muffins in an airtight container in the fridge for up to 5 days. Reheat briefly in the microwave for a fresh-from-the-oven taste.
Happy baking!