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Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

  • Author: sofia
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: Approximately 14 muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the delightful flavors of Strawberry Cheesecake Muffins, a perfect treat for breakfast, brunch, or an afternoon snack. These soft muffins are studded with juicy strawberries and layered with a smooth cheesecake filling, all topped off with a crunchy brown sugar streusel.

Ingredients

Scale
  • 1/4 cup (50g) light brown sugar
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, cold
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) yogurt
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (250g) fresh or frozen chopped strawberries (do not thaw)
  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar

Instructions

  1. Preheat your oven to 425°F (218°C) and prepare muffin pans.
  2. Make the streusel by combining brown sugar, flour, and cinnamon; cut in cold butter until crumbly.
  3. Prepare the muffin batter by creaming softened butter and sugars, then mix in eggs, yogurt, and vanilla. Combine wet and dry ingredients gently before folding in strawberries.
  4. For the cheesecake filling, beat cream cheese with egg yolk, vanilla, and sugar until smooth.
  5. Assemble muffins by layering batter and cheesecake filling in muffin cups; top with streusel.
  6. Bake at 425°F for 5 minutes; reduce temperature to 350°F (177°C) and bake for an additional 18 minutes.

Nutrition

  • Serving Size: 1 muffin (85g)
  • Calories: 210
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: Use fresh strawberries for best flavor; if using frozen, do not thaw. Fill muffin cups generously for that beautiful dome shape. Store leftovers in an airtight container or freeze for later enjoyment.

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Find it online: https://munchtwist.com/strawberry-cheesecake-muffins/