Caramel Pecan Cheesecake Muffin

Category,
Yields12 Servings
For the Streusel:
 1 cup pecans
 2 tbsp sugar
 ½ cup brown sugar
 ¼ cup caramel chips
 2 tbsp butter
For the Cheesecake Filling:
 1 (8-ounce) cream cheese, at room temperature
 1 egg yolk
  cup sugar
 1 tsp vanilla extract
For the Muffin Batter:
 2 sticks butter
 1 cup brown sugar
 ½ cup sugar
 1 egg
 2 tsp vanilla extract
 1 cup plain yogurt
 2 cups flour
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt
1

Preheat oven to 375 degrees F. Line a 12 cup large muffin pan with paper liners.

For the Streusel:
2

In a food processor, grind nuts, sugars, and caramel chips to a fine consistency. Add butter and pulse to blend. Set aside.

For the Filling:
3

Combine ingredients with a whisk until blended. Fill a pastry bag with cheese filling and set aside.

For the Muffins:
4

In a large mixing bowl, combine butter and sugars. Add egg and vanilla, mix well. Add yogurt, flour, baking powder, baking soda, and salt. Mix well.

5

Using an ice cream scoop, divide 3/4 of the batter among the 12 muffin cups. Squeeze cheese filling into center of muffin batter. Cover with remaining batter. Sprinkle streusel over muffins, coating well.

6

Bake 30 to 35 Minutes, until golden. Let cool 5 Minutes before removing from pan.

Category,

Ingredients

For the Streusel:
 1 cup pecans
 2 tbsp sugar
 ½ cup brown sugar
 ¼ cup caramel chips
 2 tbsp butter
For the Cheesecake Filling:
 1 (8-ounce) cream cheese, at room temperature
 1 egg yolk
  cup sugar
 1 tsp vanilla extract
For the Muffin Batter:
 2 sticks butter
 1 cup brown sugar
 ½ cup sugar
 1 egg
 2 tsp vanilla extract
 1 cup plain yogurt
 2 cups flour
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt

Directions

1

Preheat oven to 375 degrees F. Line a 12 cup large muffin pan with paper liners.

For the Streusel:
2

In a food processor, grind nuts, sugars, and caramel chips to a fine consistency. Add butter and pulse to blend. Set aside.

For the Filling:
3

Combine ingredients with a whisk until blended. Fill a pastry bag with cheese filling and set aside.

For the Muffins:
4

In a large mixing bowl, combine butter and sugars. Add egg and vanilla, mix well. Add yogurt, flour, baking powder, baking soda, and salt. Mix well.

5

Using an ice cream scoop, divide 3/4 of the batter among the 12 muffin cups. Squeeze cheese filling into center of muffin batter. Cover with remaining batter. Sprinkle streusel over muffins, coating well.

6

Bake 30 to 35 Minutes, until golden. Let cool 5 Minutes before removing from pan.

Caramel Pecan Cheesecake Muffin

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