Strawberry Cream Cheese Muffins
Servings: 24
Calories: 210kcal
Strawberry Cream Cheese Muffins are soft muffins using fresh strawberries, rich cream cheese and a brown sugar streusel topping.
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Ingredients
Strawberry Muffins:
- 2 cups, plus 2 tablespoons flour , divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh strawberries , chopped
- 1/2 cup unsalted butter , melted
- 1/2 cup sugar , divided
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 4 ounces cream cheese , softened
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 tablespoon flour
Streusel Topping (Optional):
- 1/4 cup unsalted butter , cold
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1/2 cup flour
- 1/4 teaspoon fine sea salt
Instructions
Strawberry Muffins:
- Preheat the oven to 350°F. Line 18 muffin tins with cupcake liners. Set aside.
- Sift together 2 cups of the flour, baking powder and salt in a mixing bowl, set aside.
- In a small bowl, toss together the remaining 2 tablespoons of flour with the chopped strawberries. Set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, sugar, milk, egg and vanilla.
- Slowly add the dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
- Fold in the strawberries by hand. The batter will marbleize or turn blue if using frozen strawberries.
Cheesecake Filling:
- In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Add the egg and vanilla, mix. Add the sugar and flour, mix well for 2-3 minutes. Set aside.
Streusel Topping:
- Use a cheese grater and grate cold butter into a bowl. Cut in the brown sugar, sugar, flour and salt.
Assemble the Muffins:
- Spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than 1 tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle the tops evenly with streusel mixture, pressing it ever so gently down to make it stick.
- Bake the muffins for 25 minutes or until they are lightly browned. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
- Remove from the oven and allow to cool.
- If you've tried this recipe, come back and let us know how they are in the comments or star ratings.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 120mg | Fiber: 1g | Sugar: 8g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1.2mg
