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Strawberry Cheesecake Muffins
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A picture of Strawberry Cheesecake Muffins.

Strawberry Cheesecake Muffins

Christina
Christina @cook_3000087
USA

These are more of a decadent muffin. They're filled with a yummy cheesecake center, making them seem pretty impressive, but they're actually pretty simple to make and they are so delicious! The initial 5 minutes baking at a higher temperature allows the muffin tops to rise up high, like a bakery muffin, but you could just cook them for a total of 23-24 minutes at 350F instead. Recipe source : Sallysbakingaddiction.com

These are more of a decadent muffin. They're filled with a yummy cheesecake center, making them seem pretty impressive, but they're actually pretty simple to make and they are so delicious! The initial 5 minutes baking at a higher temperature allows the muffin tops to rise up high, like a bakery muffin, but you could just cook them for a total of 23-24 minutes at 350F instead. Recipe source : Sallysbakingaddiction.com

Read more

Strawberry Cheesecake Muffins

Christina
Christina @cook_3000087
USA

These are more of a decadent muffin. They're filled with a yummy cheesecake center, making them seem pretty impressive, but they're actually pretty simple to make and they are so delicious! The initial 5 minutes baking at a higher temperature allows the muffin tops to rise up high, like a bakery muffin, but you could just cook them for a total of 23-24 minutes at 350F instead. Recipe source : Sallysbakingaddiction.com

These are more of a decadent muffin. They're filled with a yummy cheesecake center, making them seem pretty impressive, but they're actually pretty simple to make and they are so delicious! The initial 5 minutes baking at a higher temperature allows the muffin tops to rise up high, like a bakery muffin, but you could just cook them for a total of 23-24 minutes at 350F instead. Recipe source : Sallysbakingaddiction.com

Read more
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Ingredients

12 muffins
  • Streusel Topping :
  • 1/4 cupbrown sugar
  • 1/2 cupall purpose flour
  • 1 tsp.ground cinnamon
  • 1/4 cupunsalted butter, cold and cut into small pieces
  • Muffin Batter :
  • 1/2 cupunsalted butter, softened to room temperature
  • 1/2 cupgranulated sugar
  • 1/4 cupbrown sugar
  • 2large eggs, at room temperature
  • 1/2 cupplain yogurt or sour cream, at room temperature
  • 2 tsp.vanilla extract
  • 1 3/4 cupsall purpose flour
  • 1 tsp.baking soda
  • 1 tsp.baking powder
  • 1/2 tsp.salt
  • 1 1/4 cupfresh or frozen chopped strawberries (if using frozen, do not thaw)
  • Cheesecake Filling :
  • 6 oz.cream cheese, softened to room temperature
  • 1large egg yolk, at room temperature
  • 1 tsp.vanilla extract
  • 3 tbsp.granulated sugar
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Steps

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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.

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Christina
Christina @cook_3000087
on April 06, 2017 17:15
USA
I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.
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Comments

Sara Miles
Sara Miles @cook_23365059
May 17, 2020 04:23
I just made these. They are good but I feel like it needs more sugar but for someone who doesn't like much sugar this is good. You definitely taste the tartness of the cheesecake in the after taste. Maybe adding a syrup or vanilla bean (im going to add my homemade strawberry syrup next time). Also maybe less flour for the top. Over all, my roommate, who doesn't like a lot of sugar really liked it, me, I the cheesecake helped but it needs more.
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Keywords

Muffin Cheesecake Cream Cheese Yogurt Egg Butter Strawberry

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