How To Make Strawberry Cheesecake Muffins
With these strawberry cheesecake muffins, you'll get a taste of the soft and moist flavor of muffins with the cheesecake filling that you've always wanted.
Preheat oven to 425 degrees F (218 degrees C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners. Set aside.
In a small bowl, toss together the brown sugar, flour, and cinnamon.Â Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy for about 1 minute.
Add the granulated and brown sugars and beat on high until creamy for about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute then turn up to high speed until the mixture is combined and uniform in texture.Â Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain.
Fold in the strawberries with a wooden spoon or rubber spatula.
In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
Spoon 1 Tablespoon of strawberryÂ muffin batter into the muffin cups. Layer with about 1 spoonful of cheesecake filling then another Tablespoon of muffin batter.
Sprinkle each muffin evenly with streuselÂ topping and gently press the streuselÂ down into the muffin so it sticks.
Bake the muffins for 5 minutes at 425 degrees F (218 degrees C).
Keeping the muffins in the oven, lower the temperature down to 350 degrees F (177 degrees C), and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes in the muffin sheet then transfer to a wire rack to cool until ready to eat.
- Calories:Â 166.70kcal
- Fat:Â 9.03g
- Saturated Fat:Â 5.32g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 2.38g
- Polyunsaturated Fat:Â 0.49g
- Carbohydrates:Â 19.02g
- Fiber:Â 0.53g
- Sugar:Â 9.62g
- Protein:Â 2.54g
- Cholesterol:Â 45.30mg
- Sodium:Â 124.22mg
- Calcium:Â 38.74mg
- Potassium:Â 55.80mg
- Iron:Â 0.75mg
- Vitamin A:Â 84.74Âµg
- Vitamin C:Â 4.68mg
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