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
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.
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Strawberry Cheesecake Muffins
Description
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
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 egg
- 1/2 cup sugar
- 1/4 cup canola or vegetable oil
- 1 cup milk of your choice
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped strawberries
For “cheesecake” filling:
- 4 oz. {half a block} of cream cheese
- 1/3 cup sugar
- 2 tablespoons of beaten egg
- 1 teaspoon vanilla extract
- {Optional} Coarse or sanding sugar for topping
Instructions
Cheesecake filling
- Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.
Muffins
- Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.
- In a medium bowl, combine flour, baking powder & salt.
- 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}.
- 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.}
- 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.
- Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.
- Category: Baking
