Strawberry Cheesecake Muffins Recipe

Name: Strawberry Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFIN BATTER:; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 cup Whole Milk; 1/4 cups Canola Oil; 1/2 cups Granulated Sugar; 1 whole Large Egg; 1 teaspoon Vanilla; 1-1/2 cup Sliced Strawberries; FOR THE CHEESECAKE FILLING:; 4 ounces, weight Cream Cheese, Softened; 1/3 cups Granulated Sugar; 2 Tablespoons Beaten Egg; 1 teaspoon Vanilla Extract; FOR THE CRUNCH TOPPING:; 1/4 cups All-purpose Flour; 1/4 cups Granulated Sugar; 1 teaspoon Cinnamon; 3 Tablespoons Butter

Servings: persons

FOR THE MUFFIN BATTER:
2 cups All-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
1 cup Whole Milk
1/4 cups Canola Oil
1/2 cups Granulated Sugar
1 whole Large Egg
1 teaspoon Vanilla
1-1/2 cup Sliced Strawberries
FOR THE CHEESECAKE FILLING:
4 ounces, weight Cream Cheese, Softened
1/3 cups Granulated Sugar
2 Tablespoons Beaten Egg
1 teaspoon Vanilla Extract
FOR THE CRUNCH TOPPING:
1/4 cups All-purpose Flour
1/4 cups Granulated Sugar
1 teaspoon Cinnamon
3 Tablespoons Butter

1
Preheat oven to 400 F (200 C). Line a 12-count standard size muffin tin with cupcake liners.
2
Combine flour, baking powder and salt in a bowl. In a separate bowl, whisk the milk, oil, sugar, egg and vanilla until blended. Slowly stir in the dry ingredients until combined, but do not over mix. The texture of the batter will be slightly lumpy.
3
In a new bowl, use an electric mixer to make the cheesecake filling. Beat together the cream cheese, sugar, egg and vanilla until smooth and creamy.
4
Make the crunchy topping by combining flour, sugar and cinnamon in a small bowl. Cut in the butter using a fork or your hands until the mixture resembles coarse crumbs.
5
Scoop a tablespoon of batter into each cupcake liner. Top with a few sliced strawberries, then add a scoop of cheesecake filling. Sprinkle some crunchy topping on top of the cheesecake filling, then add another layer of muffin batter. Top with more strawberries and finish off with a scoop of the crunchy topping.
6
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

865

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE MUFFIN BATTER:, 2 cups All-purpose Flour, 2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Strawberry Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cheesecake Muffins

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