Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, strawberry cheesecake muffins. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Dessert muffins with a special strawberry-cream cheese surprise inside! Strawberry Cheesecake Muffins. this link is to an external site that may or may not meet accessibility guidelines. Keyword Muffin Recipes, strawberry cheesecake muffins, strawberry muffins.
Strawberry Cheesecake Muffins is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Strawberry Cheesecake Muffins is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have strawberry cheesecake muffins using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Cheesecake Muffins:
- Make ready Streusel Topping :
- Make ready brown sugar
- Take all purpose flour
- Get ground cinnamon
- Get unsalted butter, cold and cut into small pieces
- Take Muffin Batter :
- Make ready unsalted butter, softened to room temperature
- Prepare granulated sugar
- Make ready brown sugar
- Take large eggs, at room temperature
- Take plain yogurt or sour cream, at room temperature
- Prepare vanilla extract
- Make ready all purpose flour
- Make ready baking soda
- Prepare baking powder
- Get salt
- Make ready fresh or frozen chopped strawberries (if using frozen, do not thaw)
- Prepare Cheesecake Filling :
- Take cream cheese, softened to room temperature
- Take large egg yolk, at room temperature
- Prepare vanilla extract
- Get granulated sugar
I mean seriously, I could eat it every day of my life and be a very happy. Each muffin hides a surprise filling of fresh fruit and creamy cheese. This recipe has been submitted by the Good Food community. Sign in or create a My Good Food.
Steps to make Strawberry Cheesecake Muffins:
- Preheat the oven to 425°F. Prepare a muffin pan by either lining it with cupcake liners or spraying the tins with non-stick cooking spray. Set aside.
- Make the streusel : In a small bowl, toss together the brown sugar, flour and cinnamon. Cut in the butter using a pastry knife or by mixing with a fork until the mix resembles coarse crumbs. Set it aside.
- Start the muffins by beating the butter in a medium bowl using a hand held mixer or a stand mixer fitted with a paddle attachment. Beat for 1 minute, until smooth and creamy, then add the sugars and beat until all creamed together. Add the eggs, yogurt (or sour cream) and vanilla extract. Mix until completely combined. Scrape down the sides of the bowl as needed.
- In a separate large bowl, whisk together the flour, baking soda, baking powder and salt. Then pour the wet ingredients into the dry and whisk together until combined and little lumps remain. Then use a wooden spoon or a rubber spatula to fold in the strawberries. The berries may bleed a little, creating a pink-ish batter.
- Make the cheesecake filling by beating the cream cheese in a medium bowl using either a hand held mixer or a stand mixer fitted with a paddle attachment until creamy. Then, beat in the egg yolk, vanilla extract and sugar until combined.
- Spoon about 1 tbsp. of muffin batter into the bottom of the muffin tins, then 1 spoonful of cheesecake batter, then more muffin batter, filling them up to the top. It's ok if some cheesecake mixture is showing through in some spots. Sprinkle each muffin with streusel and press it down gently so it sticks.
- Bake the muffins for 5 minutes at 425°F, then, keeping the muffins in the oven, lower the temperature down to 350°F and bake for an additional about 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely. Store covered in the fridge for up to 5 days. Muffins can also be frozen for up to 2 months. Just thaw in the fridge overnight.
Line muffin tins with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. They're filled with chunks of graham crackers, cheesecake filling, fresh strawberries and of course, a graham cracker crumb topping. Yes, it's a cheesecake in muffin form. Easy, delicious and healthy Strawberry Cheesecake Muffins recipe from SparkRecipes.
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