Are you looking for a delicious and easy-to-make muffin recipe that is perfect for breakfast, brunch or dessert? Look no further! These Strawberry Cheesecake Muffins are a great treat for any occasion. With fresh strawberries and a creamy cheesecake filling, these muffins are sure to be a hit with everyone.
Ingredients (for 4 portions)
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup fresh strawberries, diced
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In another bowl, whisk together milk, oil, egg and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In a separate bowl, beat cream cheese and sugar together until smooth. Add egg and mix until combined.
- Fold diced strawberries into the muffin batter.
- Fill each muffin cup halfway with muffin batter. Add a dollop of cream cheese mixture to each muffin cup. Top with remaining muffin batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve muffins topped with fresh strawberries and a sprinkle of powdered sugar.
Variations
Vegetarian
These muffins are already vegetarian!
Vegan
To make these muffins vegan, you can substitute the milk with your favorite non-dairy milk and replace the egg with a flax egg or applesauce.
Gluten-Free
To make these muffins gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.
Blueberry Cheesecake Muffins
If you prefer blueberries over strawberries, you can swap out the diced strawberries for fresh blueberries.
Lemon Cheesecake Muffins
For a tangy twist, you can add the zest of one lemon to the muffin batter and to the cream cheese mixture.
These Strawberry Cheesecake Muffins are a delicious treat that are perfect for any occasion. They’re easy to make and are sure to be a hit with everyone. So why not give them a try today?
FAQ
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries for this recipe. Just be sure to thaw and drain them before adding them to the batter.
Can I use low-fat cream cheese for the cheesecake filling?
Yes, you can use low-fat cream cheese for the filling. However, the texture may be slightly different than if you use regular cream cheese.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time and store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Just be sure to wrap them tightly in plastic wrap and store them in an airtight container.
Can I use a different type of fruit instead of strawberries?
Yes, you can use a different type of fruit, such as blueberries or raspberries, instead of strawberries.
Can I use a different type of muffin tin?
Yes, you can use a different type of muffin tin, such as a silicone muffin tin or a mini muffin tin. Just be sure to adjust the baking time accordingly.
Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer instead of a stand mixer to make the batter and the filling.
Can I use a different type of sugar instead of granulated sugar?
Yes, you can use a different type of sugar, such as brown sugar or coconut sugar, instead of granulated sugar. Just be aware that it may affect the texture and taste of the muffins.
Can I omit the cheesecake filling?
Yes, you can omit the cheesecake filling and make these muffins without it. Just adjust the baking time accordingly.
Can I add nuts or chocolate chips to the batter?
Yes, you can add nuts or chocolate chips to the batter if you like. Just be sure to chop the nuts into small pieces and fold them in gently so they don’t sink to the bottom of the muffins.
