Strawberry Cheesecake Muffins
Ingredients
Streusel
-
¼
cup
light brown sugar
-
½
cup
all-purpose flour
-
1
teaspoon
ground cinnamon
-
¼
cup
unsalted butter
Muffins
-
½
cup
unsalted butter
-
½
cup
granulated sugar
-
¼
cup
packed light or dark brown sugar
-
2
large
eggs
-
½
cup
yogurt
-
2
teaspoons
pure vanilla extract
-
1 and ¾
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
1 and ¼
cups
fresh or frozen chopped strawberries
Cheesecake Filling
-
6
ounces
full-fat brick cream cheese
-
1
egg yolk
-
1
teaspoon
pure vanilla extract
-
3
tablespoons
granulated sugar
Instructions
- Preheat the oven to 425°F (218°C) and prepare muffin pans.
- Make the streusel by mixing brown sugar, flour, and cinnamon, then cutting in cold butter until crumbly.
- In a bowl, beat softened butter, granulated sugar, and brown sugar until creamy, then add eggs, yogurt, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, and salt, then mix with the wet ingredients and fold in strawberries.
- Prepare the cheesecake filling by beating cream cheese, egg yolk, vanilla, and sugar until smooth.
- Layer muffin batter and cheesecake filling in muffin cups, then top with streusel.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F (177°C) and bake for an additional 18 minutes.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
14 muffins
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
40mg
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