Description
Indulge in the perfect blend of tangy and sweet with these Strawberry Cheesecake Muffins. These delightful treats combine the freshness of strawberries with the creaminess of cheesecake, all wrapped up in a moist and fluffy muffin. Perfect for breakfast, a mid-day snack, or a delightful dessert, these muffins are sure to be a hit with everyone.
Ingredients
Scale
For the Muffin Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp cold butter
- 1/4 tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In another bowl, mix the vegetable oil, egg, Greek yogurt, and vanilla extract. Combine the wet and dry ingredients until just mixed. Fold in the diced strawberries.
- Prepare the Cheesecake Filling: In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla extract, and mix well.
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, cold butter, and cinnamon. Use your fingers to mix until crumbly.
- Assemble the Muffins: Fill each muffin cup about 2/3 full with the muffin batter. Spoon a dollop of cheesecake filling onto each muffin and swirl gently with a toothpick. Sprinkle the streusel topping over each muffin.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use Fresh Strawberries: Fresh strawberries will give you the best flavor, but you can also use frozen strawberries if fresh ones are not in season. Just make sure to thaw and drain them before using.
- Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature for a smoother cheesecake filling.
- Don’t Overmix: Be careful not to overmix the muffin batter. Overmixing can result in tough muffins.
- Check for Doneness: Use a toothpick to check if the muffins are done. If the toothpick comes out clean, they are ready.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
Keywords: Strawberry Cheesecake Muffins