Step-by-Step Guide to Cook Appetizing Strawberry Cheesecake Muffins

Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Strawberry Cheesecake Muffins. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Strawberry Cheesecake Muffins Recipe. In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt.

You can have Strawberry Cheesecake Muffins using 22 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Strawberry Cheesecake Muffins

1. Make ready of Streusel Topping :.
2. Make ready 1/4 cup of brown sugar.
3. Prepare 1/2 cup of all purpose flour.
4. It’s 1 tsp. of ground cinnamon.
5. It’s 1/4 cup of unsalted butter, cold and cut into small pieces.
6. You need of Muffin Batter :.
7. You need 1/2 cup of unsalted butter, softened to room temperature.
8. You need 1/2 cup of granulated sugar.
9. You need 1/4 cup of brown sugar.
10. You need 2 of large eggs, at room temperature.
11. You need 1/2 cup of plain yogurt or sour cream, at room temperature.
12. It’s 2 tsp. of vanilla extract.
13. Make ready 1 3/4 cups of all purpose flour.
14. Prepare 1 tsp. of baking soda.
15. Make ready 1 tsp. of baking powder.
16. Prepare 1/2 tsp. of salt.
17. You need 1 1/4 cup of fresh or frozen chopped strawberries (if using frozen, do not thaw).
18. Take of Cheesecake Filling :.
19. Make ready 6 oz. of cream cheese, softened to room temperature.
20. You need 1 of large egg yolk, at room temperature.
21. It’s 1 tsp. of vanilla extract.
22. It’s 3 tbsp. of granulated sugar.

I thought we could eat four containers, but then Caleb and Josh got sick, so it was just me eating the strawberries.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!

Strawberry Cheesecake Muffins instructions

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. 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. 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. 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. 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. 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. 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. 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..

Try with strawberry flavored, vanilla, low fat, or.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.

Have your kiddos started back to school yet?My son started preschool a couple of weeks ago, but the older kids.These Strawberry Cheesecake Muffins are a delicious way to welcome Spring.What is it about Strawberry muffins?I mean seriously, I could eat it every day of my life and be a very happy.