Cranberry Streusel Cheesecake Muffins

Muffin Batter Ingredients:

12 eggs

1 cup ghee or coconut oil

2 tsp vanilla extract

zest from 3 medium oranges

freshly squeezed juice of 1 orange

1 cup + 2 Tbsp coconut flour 

1 tsp fine Himalayan sea salt

1 Tbsp baking powder

1 tsp Sweet Leaf Natural Stevia Extract, optional

2 cups grated goat milk mozzarella or cheddar cheese

1 cup very finely shredded unsweetened coconut

2 cups cranberries (fresh or frozen)


Streusel Topping Ingredients:

1 cup medium shredded unsweetened coconut

1/2 cup chopped raw pecans

1 Tbsp coconut sugar

pinch of fine Himalayan sea salt

1/4 cup ghee or coconut oil, melted


Heat oven to 350-degrees. Line 18 muffin cups.

Prepare streusel topping: In a small bowl, stir together streusel topping ingredients. Set aside.

Prepare muffin batter: In a small bowl, whisk together coconut flour, salt, baking powder and Sweet Leaf (if using). 

Place ghee or coconut oil in bowl of mixer. Beat 30 seconds, just to combine well. Add eggs, vanilla extract, orange zest and juice. Beat 30 seconds, stopping mid-way to scrape down sides of bowl.

Add muffin batter dry ingredients(coconut flour, etc) to ghee/egg mixture and beat on low until batter starts to thicken - 30 seconds. Add goat cheese, coconut and berries and gently stir them in. Let batter rest 1 minute to thicken.

Assembly/Prep for baking: Divide muffin batter evenly between prepared muffin cups.

Top each muffin with some of the streusel. Press down gently to stick into muffin batter.

Place pan in oven and bake on centre rack for 25 minutes (or until tester comes clean), turning halfway to ensure even browning.

Remove muffins from oven. Let rest in pan, on cooling rack, 10 minutes before carefully transferring to wire rack to cool.

-makes 18 muffins.