Strawberry Cheesecake Muffins

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo.
By Dianna Muscari

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With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything! I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Strawberry Cheesecake Muffins
 
Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar. Slightly adapted from The Recipe Critic
Author:
Recipe Type: Baking
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 1 egg
  • ½ cup sugar
  • ¼ cup canola or vegetable oil
  • 1 cup milk of your choice
  • 1 teaspoon vanilla extract
  • 1½ cups chopped strawberries
For "cheesecake" filling:
  • 4 oz. {half a block} of cream cheese
  • ⅓ cup sugar
  • 2 tablespoons of beaten egg
  • 1 teaspoon vanilla extract
  • {Optional} Coarse or sanding sugar for topping
Instructions
Cheesecake filling
  1. Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.
Muffins
  1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.
  2. In a medium bowl, combine flour, baking powder & salt.
  3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.
  4. Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}
  5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.
  6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.
 

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