I am starting to work on taking my own pictures for my blog, so I do not have to rely on my husband any more. So you will have to bear with me while I get the hang of things.
These muffins taste as good as they sound. My girls and I really enjoyed them. Just make sure you refrigerate the leftovers. Normally I do not refrigerate my muffins or breads, but with the cream cheese in these muffins they will spoil if you leave them out on the counter.
Strawberry Cheesecake Muffins
Ingredients:
Streusel Topping
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 tablespoons of a beaten egg
- 1 teaspoon vanilla extract
Muffins
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup canola oil
- 1 cup fat free milk
- 1 teaspoon vanilla extract
- 2 cups small diced strawberries
Directions:
Streusel Topping
- In a small bowl, stir together flour, sugar and cinnamon.
- Cut the butter into pieces and cut it into the flour mixture until the mixture resembles coarse sand.
- Refrigerate.
Cream Cheese Filling
- In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and sugar together until light and fluffy, about 2 minutes.
- Beat in 2 tablespoons of beaten egg and vanilla. Set aside.
Muffins
- Preheat oven to 400°F. Spray a muffin tin with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- In a medium bowl, whisk together the egg, canola oil, milk and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just Incorporated.
- Fill each muffin cup of prepared tin with 1 tablespoon of muffin batter.
- Using 1 cup of strawberries, divide them equally among the muffin cups and sprinkle onto the batter.
- Place about 1/2 tablespoon cream cheese filling on top of strawberries in the muffin cups.
- Using the remaining batter, top the strawberries and cream cheese filling so that they are completely covered.
- Sprinkle the remaining cup of strawberries evenly over the muffin cups, followed by the streusel topping. Muffin tins will be very full.
- Bake muffins about 22-25 minutes or until the tops are slightly golden brown and an inserted toothpick comes out clean.
- Cool muffins in muffin tin for about 5 minutes before serving.
- Refrigerate any leftovers.
Serves: 12
Calories: 248.8
Total Fat: 9.1g
Saturated: 3.2g
Polyunsaturated: 1.4g
Monounsaturated: 2.7g
Trans: 0g
Cholesterol: 38.1mg
Sodium: 280.2mg
Potassium: 33.3mg
Total Carbs: 36.5g
Dietary Fiber: 0.8g
Sugars: 19.8g
Protein: 4.3g
Vitamin A: 3.8%
Vitamin C: 0.2%
Calcium: 3%
Iron: 5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sweet Peas Kitchen.
