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Strawberry cheesecake muffins recipe

Strawberry cheesecake muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins
  • Cheese muffins

These cute dessert muffins have a special strawberry-cream cheese surprise inside!

1 person made this

IngredientsMakes: 12 muffins

  • 120g cream cheese
  • 30g icing sugar
  • 300g plain flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 300ml milk
  • 75g brown sugar
  • 75g butter, melted
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 75g strawberry jam

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.
  2. Beat together cream cheese and icing sugar until smooth; set aside.
  3. In a large mixing bowl, combine plain flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  4. Spoon half of muffin mixture into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin mixture on top.
  5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on a wire rack. Store in airtight container.

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Reviews & ratingsAverage global rating:(63)

Reviews in English (47)

by ashleynicole

So good with some changes. As writen, theyre not sweet enough. For the cream cheese filling, use 1/2 cup confectioners sugar instead of 1/4. For the muffin batter add 1/4 cup granulated sugar (in additition to the original 1/2 cup brown sugar). Also use 1/2 cup butter instead of 1/3. With these changes, its a perfect muffin. Tip: dont be shy with the cream cheese/jam filling. Lots is good!-27 Mar 2007

by Jillian

Great concept for a muffin, but the batter does need a bit of work as it is a bit bland as it - I added 1/2 cup of white sugar in addition to the brown and creamed the sugars with 1/2 cup of Land O lakes lite butter until lite and fluffy then added the egg. I also used 1 tsp. of vanilla and 1/4 tsp. of lemon extract. The cheesecake mixture is excellent - I used 3/4 of an 8 oz. package and 1/2 c. of confectioners' sugar. I always line my bakeware with Pam for baking to help with taking/popping things out when done. Don't overfill or you'll have a mess on your hands! Overall, very good and I can't wait to try these with other types of jams....-26 Feb 2010

by MIXEDNUTS

Yummmmmmmy!!!! That sums it up! I got this recipe from a friend and thought I would try it out! The kids love these muffins!!!!!!!!!!! They are totally scrumptious! A little tedious to make, but well worth the time and effort. Next time, I am using muffin liners as they are a bit messy to get out of the pan without!!-01 Aug 2001


Strawberry Cheesecake Streusel Muffins | The Recipe Critic

Strawberry Cheesecake Streusel Muffins are going to get you out of bed in the morning! These strawberry muffins are tender and sweet and full of flavor!

Serve these muffins alongside some Perfect Scrambled Eggs, Breakfast Sausage or Baked Bacon and breakfast is going to be divine!


Recipe Summary

  • 1 (8 ounce) package cream cheese
  • ⅔ cup confectioners' sugar
  • ¼ cup strawberry preserves
  • ½ cup dry biscuit mix
  • 2 tablespoons white sugar
  • 2 tablespoons cold butter
  • 2 cups dry biscuit mix
  • ¾ cup white sugar
  • ⅔ cup milk
  • 1 egg
  • ⅓ cup butter, melted
  • ¼ cup chopped pecans

Cream together the cream cheese and confectioners' sugar in a bowl.

Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.

Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.

Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.

Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs refrigerate crumb mixture.

Preheat an oven to 375 degrees F (190 degrees C).

Line 6 extra large muffin cups with paper liners.

Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.

Fill each prepared muffin cup half full of batter. Reserve remaining batter.

Divide the cold strawberry preserves evenly over the batter.

Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.


Substances for Strawberry Cheesecake Muffins

These take only a little bit of time, however they’re so value it! These muffins have been completely moist and made the proper breakfast…. or lunch… or probably even a midnight snack. I could even be consuming one proper now!

  • All-purpose flour: This can be a good fundamental flour, you should use unbleached flour too.
  • Granulated sugar: Provides a little bit of sweetness and browning.
  • Baking powder: The rising agent within the muffins.
  • Salt: Balances the flavors.
  • Egg: Provides moisture and helps the muffins rise.
  • Canola oil: Oil makes positive the muffins are moist.
  • Entire milk: I take advantage of complete milk as a result of it creates a wealthy tender crumb.
  • Vanilla extract: The proper taste to go along with the strawberries.
  • Strawberries: Minimize into small items.

Strawberry Cheesecake Muffins

Want to start your day off right? Start with a muffin, but let me be specific, THIS muffin.

I know I am not alone when I say that Springtime is one of my favorite times of the year. I love all of the produce, everything seems to come to life. Now, you readers that are fortunate to live where it’s nice all year, you might take this for granted. Here in the Midwest, when it’s Springtime and the berries are bursting with flavor, I have to keep my fridge stocked.

That’s why when I saw this recipe for Strawberry Cheesecake Muffins on Belle of the Kitchen’s blog, I knew exactly what I would be making for my Freaky Friday Spring recipe post. If you are new here, you may be wondering what Freaky Friday is? It’s a blog hop where a group of my blogger friends is secretly assigned a blog to cook/bake from and we reveal who we had, all at the same time.

I was tickled to get Belle of the Kitchen this round! Ashlyn, the owner of the blog, is lucky to live where it’s beautiful all year, Hawaii! Ashlyn’s husband is in the Army, and they are stationed there. She is the stay-at-home-mom of two darling little kids, and let me just tell you, she is one heck of a cook and photographer! It was hard to choose what to make, everything she shares makes your mouth water! Chicken Alfredo Pizza, Creamy Bruschetta Dip and Spaghetti and Meatball Soup were at the top of my list. In the end her Strawberry Cheesecake Muffins won out. This isn’t the first recipe I have made from Ashlyn’s blog, do you remember the Greek Style Cucumber Salad I shared last September? That was from her, also.

You are going to make two components for this recipe, first the muffin batter using fresh strawberries, next, the cheesecake center.

Spoon the muffin batter into the bottom of a cupcake pan, lined with cupcake liners, next top with cheesecake layer, spreading it over the top, then topping with additional muffin batter.

Dust them with cinnamon and sugar and bake them up into these perfect little beauties!


Whole Wheat Strawberry Cheesecake Muffins

So I figured I might as well start sharing a few Easter recipes. I mean it is less than two weeks away and I’m sure some of you super prepared and organized people are already starting to think about your menus. Easter morning breakfast or brunch is one of my favorites, I’m actually more excited for brunch than I am dinner. The best part about brunch is how you can combine savory dish and sweet dishes and eat them all at once. With dinner we always seem to separate the two, although if you’re like me you just eat your dessert two minutes after you finish dinner. One sweet, but not overly sweet brunch item that needs to make an appearance on your table this Easter are these Whole Wheat Strawberry Cheesecake Muffins.

Even though I’m calling these strawberry cheesecake muffins they actually aren’t calorie bombs. Yes they have sweetened cream cheese baked into the middle, but I used 1/3 less fat cream cheese and only a couple teaspoons of sugar to sweeten it. I made this recipe a couple times. The first time I used coconut sugar instead of granulated sugar and even though I generally enjoy using coconut sugar in baking recipes I was not liking it in these muffins.

I don’t know what it was, but the subtle taste that coconut sugar has wasn’t pairing well with strawberries and the vanilla and almond extract I was using. I also tried to make a healthier crumble topping to go on the muffins, but it was a total flop so I just decided to nix it and sprinkle some raw sugar on top instead. So yes, these muffins do use the feared granulated sugar, but there isn’t an excessive amount and these are special muffins meant for a more special occasion, so let’s live a little and use that granulated sugar!

What these Whole Wheat Strawberry Cheesecake Muffins don’t contain is any butter or oil. I figured since I was stuffing them with cheesecake filling I’d balance the fat out and replace what should be in the muffins with Greek yogurt. Honestly I didn’t miss it because the Greek yogurt kept the muffins just as moist. One thing I can’t stress enough is when you are baking muffins and you replace all of the oil or butter with Greek yogurt you need to use parchment paper muffin cups. They will 100% keep the muffins in tact when you’re peeling off the wrapper. I’ve seen them at all three store I shop at so they shouldn’t be an issue to find.


Strawberry Cheesecake Muffins

These strawberry muffins are topped with a crunchy crumble. Try with fresh blueberries or chunks of peach instead, if you prefer.

These muffins are filled with a strawberry cream cheese filling and fresh strawberries and then topped with a crunchy crumble topping. They can also be frozen so you can have a sweet treat to hand at all times!

strawberries, hulled and quartered

unsalted butter, chilled and chopped

  1. Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with muffin cases. Put all the crumble ingredients in the small bowl of a food processor and pulse to coarse breadcrumbs. Alternatively rub butter into flour with your fingertips, then stir in the sugar.
  2. Make the filling. In a small bowl mix the cream cheese and jam until combined.
  3. For the muffin, with a handheld electric whisk beat butter and sugar together until pale and fluffy. Add the egg, a little at a time, beating well after each addition.
  4. Add flour and baking powder and mix in with a large metal spoon, followed by the milk, until smooth. Gently fold in the strawberries.
  5. Half-fill the cases with the cake mixture, then divide the cream cheese filling between them. Top with remaining cake mixture, followed by the crumble, and bake for 40min until risen and golden. Remove from the tin and cool completely on a wire rack before serving.

Once cooled, wrap individual muffins in several layers of cling film or stack between sheets of baking parchment in an airtight container and freeze for up to 3 months. Reheat from frozen in an oven preheated to 180°C (160°C fan) mark 4, for 20min. Cool completely on a wire rack.


Strawberry Cheesecake Muffins

No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Cooking Tip #2

Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup buttermilk
  • 1 3/4 cups chopped fresh strawberries
  • 1 tablespoon coarse sugar
Cooking Tip #1

No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Cooking Tip #2

Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.


To begin making the Strawberry Cheesecake Muffins Recipe, first prep all the ingredients and get them ready.

In a large mixing bowl, add the cream cheese and 1/4 cup sugar, using a hand mixer beat well until light and fluffy. Add 1/4 cup fresh chopped strawberries in it and fold it in with help of spoon or fork. Keep the cream cheese batter aside.

In a mixing bowl, sift the flour, baking powder and salt, keep aside.

In a large mixing bowl, using a hand mixer, beat together the egg, 1/2 cup of sugar.

In a separate bowl, beat together egg, milk, rest of the sugar (1/2 cup), butter and vanilla extract. Gradually add the flour mixture and beat until the cake is well combined. Add the remaining strawberries into the cake mixture and fold it in.

Preheat the oven to 180 C and grease the muffin pan or line it with muffins paper. Spoon half the cake batter into the bottom of the pan. Next, spoon the cream cheese batter on the top and another spoon of the cake batter.

Essentially the cream cheese batter is sandwiched between the cake batter.

Once done, place the Strawberry Cheesecake Muffin in the oven and set it to bake for 12 to 15 minutes, until a tester inserted inside comes out almost clean.

There will be a few crumbs of the cheesecake that will be stuck to the tester, and that's ok.

Once done, remove from the oven and set it to cool completely.

Once cooled, the Strawberry Cheesecake Muffins are ready to be served during tea time or as a dessert.


Details

Step 1

* Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.

* In a small bowl, toss together the brown sugar, flour, and cinnamon. 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, about 1 minute.

* Add the granulated and brown sugars and beat on high until creamed, 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. 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 with a whisk until combined and little lumps remain.

* Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots it looks pretty when baked.

Make the cheesecake filling:

* 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 strawberry muffin batter into the muffin cups.

Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides.

* Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.

* Bake the muffins for 5 minutes at 425F degrees.

* Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take.

* Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

** Muffins stay soft, fresh, and moist covered tightly in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months.


** Use your favorite yogurt I prefer nonfat plain Greek yogurt but regular (not Greek) would be just fine. Try with strawberry flavored, vanilla, low fat, or full fat. Sour cream works as well.