Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, strawberry cheesecake muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Strawberry Cheesecake Muffins is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Strawberry Cheesecake Muffins is something which I have loved my entire life.
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To get started with this particular recipe, we must 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:
- Get Streusel Topping :
- Prepare 1/4 cup brown sugar
- Take 1/2 cup all purpose flour
- Get 1 tsp. ground cinnamon
- Prepare 1/4 cup unsalted butter, cold and cut into small pieces
- Get Muffin Batter :
- Get 1/2 cup unsalted butter, softened to room temperature
- Prepare 1/2 cup granulated sugar
- Prepare 1/4 cup brown sugar
- Get 2 large eggs, at room temperature
- Make ready 1/2 cup plain yogurt or sour cream, at room temperature
- Get 2 tsp. vanilla extract
- Get 1 3/4 cups all purpose flour
- Get 1 tsp. baking soda
- Make ready 1 tsp. baking powder
- Make ready 1/2 tsp. salt
- Take 1 1/4 cup fresh or frozen chopped strawberries (if using frozen, do not thaw)
- Prepare Cheesecake Filling :
- Prepare 6 oz. cream cheese, softened to room temperature
- Get 1 large egg yolk, at room temperature
- Make ready 1 tsp. vanilla extract
- Take 3 tbsp. granulated sugar
These Strawberry Cheesecake Muffins are made with fresh strawberries and a layer of creamy cheesecake filling. They're finished with a perfectly sweet dusting of cinnamon sugar on top! Back to school time is in full swing again! Have your kiddos started back to school yet?
Instructions 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.
My son started preschool a couple of weeks ago, but the older kids. Strawberry Cheesecake Muffins-strawberry muffins with a lemon cheesecake filling and sweet graham cracker streusel topping. Strawberries were on sale so I bought four containers. I thought we could eat four containers, but then Caleb and Josh got sick, so it was just me eating the strawberries. For the Muffin Batter: Combine flour, baking powder, salt, and cinnamon in a bowl and whisk well.
So that’s going to wrap this up for this special food strawberry cheesecake muffins recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
