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!

Why You’ll Love This Recipe

• Tangy and sweet: The sourdough discard gives a subtle tang, perfectly balanced by honey and raspberries.

• Creamy surprise: Each bite hides a rich cream cheese center.

• Crunchy topping: The graham cracker streusel adds an irresistible texture.

Let’s dive in!

Ingredients

For the Muffin Batter

• 113g (1/2 cup) unsalted butter, softened

• 100g (1/2 cup) white sugar

• 50g (1 large) egg

• 30g (2 tablespoons) honey

• 10g (2 teaspoons) vanilla extract

• 120g (1/2 cup) sourdough discard

• 240g (2 cups) all-purpose flour

• 5g (1 teaspoon) baking soda

• 12g (2 1/2 teaspoons) baking powder

• 2.5g (1/2 teaspoon) salt

• 240g (1 cup) milk

• 30g (1 cup) freeze-dried raspberries

For the Cream Cheese Filling

• 170g (6 oz) cream cheese, softened

• 24g (3 tablespoons) confectioners’ sugar

For the Graham Cracker Streusel

• 57g (4 tablespoons) unsalted butter, melted

• 50g (1/4 cup) brown sugar

• 50g (1/4 cup) white sugar

• 1.25g (1/4 teaspoon) vanilla extract

• Pinch (~0.5g) sea salt

• 0.5g (1/4 teaspoon) ground cinnamon

• 45g (5 tablespoons) all-purpose flour

Instructions

Step 1: Prepare the Muffin Batter

1. 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.

2. In a large mixing bowl, cream together the softened butter and white sugar on high speed until light and fluffy.

3. Beat in the egg, honey, vanilla extract, and sourdough discard. Mix for 2 minutes until smooth and well combined.

4. 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.

5. Whisk in the milk until the batter is smooth. Gently fold in the freeze-dried raspberries.

Step 2: Make the Cream Cheese Filling

1. 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

1. 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

1. Fill each muffin cup with batter.

2. Pipe 1 teaspoon of the cream cheese filling to the center of each cup.

3. Sprinkle the graham cracker streusel over the tops.

Step 5: Bake the Muffins

1. 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.

2. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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!

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