Strawberry Cheesecake Muffins
Ingredients
Graham Cracker Streusel Topping
-
3
sheets
graham crackers
-
2
tablespoons
all-purpose flour
-
2
tablespoons
light brown sugar
-
3
tablespoons
unsalted butter
Cheesecake Filling
-
2
ounces
cream cheese
-
1
tablespoon
granulated sugar
-
1
teaspoon
lemon zest
Muffins
-
1 ½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
granulated sugar
-
¼
cup
canola oil
-
1
large
egg
-
⅓
cup
buttermilk
-
1
teaspoon
vanilla extract
-
1
cup
chopped fresh strawberries
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or grease it.
- Make the streusel topping by crushing the graham crackers and mixing them with flour, brown sugar, and melted butter.
- Prepare the cheesecake filling by mixing cream cheese, sugar, and lemon zest in a bowl.
- In another bowl, whisk together flour, baking powder, salt, and sugar for the muffins.
- Combine canola oil, egg, buttermilk, and vanilla in a separate bowl and mix well.
- Incorporate the wet ingredients into the dry ingredients gently, then fold in the strawberries.
- Fill each muffin cup with batter, add a teaspoon of cheesecake filling, and cover with more batter.
- Top each muffin with the graham cracker streusel.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool on a rack before serving.
Nutrition Facts (estimated)
Servings
9 muffins
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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