(the answer is yes, yes I did).
I do have to fully disclose that these took a little longer to prep than I would normally like. But was it worth it? Hands down, yes. Did I mention there was cheesecake filling?
I've boldly exclaimed that these are my favorite muffins, ever.
Take the time to make these. They will not disappoint.
Strawberry Cheesecake Muffins
Packed with strawberry flavor and a rich cheesecake filling.
- 1/2 cup Softened to room temperature Butter
- 1/2 cup Sugar
- 1/4 cup Packed Brown Sugar
- 2 Room Temperature Eggs
- 1/2 Cup Plain or Strawberry Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 3/4 Cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/4 Cups Fresh Strawberries
- CHEESECAKE FILLING
- 6 oz Softened to room temperature Cream Cheese
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 3 Tablespoons Sugar
- 1/4 Cup Brown Sugar
- 1/2 Cup Flour
- 1 teaspoon Ground Cinnamon
- 1/4 cup Cold Butter
Preheat oven to 425°. Spray two 12-count muffin pans with non-stick spray, or line with cupcake liners. STREUSEL :: In a small bowl, whisk brown sugar, flour, and cinnamon. Cut in the butter in very small pieces. Mi with pastry knife or fork until mixture is coarse and crumbly. Set aside.MUFFINS :: In a medium bowl, beat butter on high until smooth and creamy, about 1 minute. Add sugar and brown sugar and beat on high until creamed, about 2 minutes. Scrape down the sides and bottom of bowl as needed. Add eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until mixture is combined.In a large bowl whisk flour, baking soda, baking powder, and salt. Pour wet ingredients into dry ingredients and slowly mix with a whisk until combined and little lumps remain. Fold strawberries in.CHEESECAKE FILLING :: In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until creamy. Add the egg yolk, vanilla, and sugar. Beat until combined.Spoon 1 Tablespoon of strawberry muffin mix into muffin cups. Spread to cover the bottom of each cup. Layer with a spoonful (not quite a full Tablespoon) of cheesecake filling. Then top with muffin batter until muffin cups are filled to the very top. Sprinkle each muffin with streusel and gently press the streusel down into the muffin so it sticks.Bake the muffins for 5 minutes at 425°. Keep muffins in the oven, lower the temperature to 350° and bake for an additional 18 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the muffin tins, then transfer to wire rack to cool until ready to eat.
DetailsPrep time: Cook time: Total time: Yield: Approximately 14