Raspberry Muffins with Lemon Cream Cheese Streusel

I was so excited when a little package from Blackberry Patch showed up at my doorstep. Handcrafted in the small town of Thomasville, Georgia, Blackberry Patch produces a variety of small batch fruit syrups, toppings, preserves and salsas made with all-natural flavors and ingredients. I received a bottle of their raspberry ice cream topping and was immediately inspired to create something with it other than what it was intended for. My first thought — muffins!

Muffins are a great quick snack option, and are even better enjoyed with a cup of coffee in the morning. I knew I wanted to find a way to incorporate the ice cream topping without making them too sweet. Adding just a small amount to the batter and then a little more to the drizzle on the top was the perfect combination. And this streusel topping is the key to crumbly goodness!

Did I mention that this raspberry topping only has three ingredients?!

The lemon cream cheese drizzle on top really balances it all out. These are the perfect treat without being too sweet!

What are some creative ways you would incorporate this topping other than on ice cream?

Raspberry Muffins with Lemon Cream Cheese Streusel

Ingredients

Muffins:

1¾ cup flour

1 cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 eggs

1 cup plain greek yogurt

1¼ teaspoons vanilla extract

2 cups fresh or frozen raspberries

3 teaspoons of Blackberry Patch Raspberry ice cream topping

Crumb Topping:

1 cup flour

⅔ sugar

zest of 1 lemon

8 tablespoons butter, melted

Glaze Topping:

½ cup of powdered sugar

2 teaspoons of Blackberry Patch raspberry ice cream topping

Juice from half of a lemon

2 ounces of softened cream cheese

Instructions

1.     Preheat oven to 350 degrees. Line muffin tins with paper liners.

2.     For the crumb topping: stir together flour, sugar, and lemon zest. Add melted butter and stir to combine.

3.     For the glaze: soften the cream cheese and then add in the powdered sugar, ice cream topping, lemon juice and mix.

4.     For the batter: whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, Greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (avoid over mixing).

5.     Fill muffin liners ¾ full with batter. Top with raspberries, (covering the batter) and then sprinkle the crumble topping over the raspberries.

6.     Bake for 20 minutes until an inserted toothpick comes out clean. Immediately transfer the muffins to a cooling rack so they do not continue to cook in the tin.

7.     Drizzle the glaze over the top of the warm muffins.

8.     Serve warm, at room temperature, or store in airtight container. 

Recipe adapted from Creme de la Crumb