Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, strawberry cheesecake muffins. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt.
Strawberry Cheesecake Muffins is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Strawberry Cheesecake Muffins is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook strawberry cheesecake muffins using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Cheesecake Muffins:
- Get Streusel Topping :
- Get 1/4 cup brown sugar
- Take 1/2 cup all purpose flour
- Take 1 tsp. ground cinnamon
- Make ready 1/4 cup unsalted butter, cold and cut into small pieces
- Prepare Muffin Batter :
- Get 1/2 cup unsalted butter, softened to room temperature
- Make ready 1/2 cup granulated sugar
- Get 1/4 cup brown sugar
- Get 2 large eggs, at room temperature
- Take 1/2 cup plain yogurt or sour cream, at room temperature
- Make ready 2 tsp. vanilla extract
- Prepare 1 3/4 cups all purpose flour
- Make ready 1 tsp. baking soda
- Make ready 1 tsp. baking powder
- Make ready 1/2 tsp. salt
- Prepare 1 1/4 cup fresh or frozen chopped strawberries (if using frozen, do not thaw)
- Take Cheesecake Filling :
- Prepare 6 oz. cream cheese, softened to room temperature
- Make ready 1 large egg yolk, at room temperature
- Take 1 tsp. vanilla extract
- Prepare 3 tbsp. granulated sugar
They're finished with a perfectly sweet dusting of cinnamon sugar on top! Back to school time is in full swing again! Have your kiddos started back to school yet? My son started preschool a couple of weeks ago, but the older kids.
Steps to make Strawberry Cheesecake Muffins:
- Preheat the oven to 425°F. Prepare a muffin pan by either lining it with cupcake liners or spraying the tins with non-stick cooking spray. Set aside.
- Make the streusel : In a small bowl, toss together the brown sugar, flour and cinnamon. Cut in the butter using a pastry knife or by mixing with a fork until the mix resembles coarse crumbs. Set it aside.
- Start the muffins by beating the butter in a medium bowl using a hand held mixer or a stand mixer fitted with a paddle attachment. Beat for 1 minute, until smooth and creamy, then add the sugars and beat until all creamed together. Add the eggs, yogurt (or sour cream) and vanilla extract. Mix until completely combined. Scrape down the sides of the bowl as needed.
- In a separate large bowl, whisk together the flour, baking soda, baking powder and salt. Then pour the wet ingredients into the dry and whisk together until combined and little lumps remain. Then use a wooden spoon or a rubber spatula to fold in the strawberries. The berries may bleed a little, creating a pink-ish batter.
- Make the cheesecake filling by beating the cream cheese in a medium bowl using either a hand held mixer or a stand mixer fitted with a paddle attachment until creamy. Then, beat in the egg yolk, vanilla extract and sugar until combined.
- Spoon about 1 tbsp. of muffin batter into the bottom of the muffin tins, then 1 spoonful of cheesecake batter, then more muffin batter, filling them up to the top. It's ok if some cheesecake mixture is showing through in some spots. Sprinkle each muffin with streusel and press it down gently so it sticks.
- Bake the muffins for 5 minutes at 425°F, then, keeping the muffins in the oven, lower the temperature down to 350°F and bake for an additional about 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely. Store covered in the fridge for up to 5 days. Muffins can also be frozen for up to 2 months. Just thaw in the fridge overnight.
Beat together cream cheese and sugar until smooth, set aside. Strawberry Cheesecake Muffins-strawberry muffins with a lemon cheesecake filling and sweet graham cracker streusel topping. Strawberries were on sale so I bought four containers. I thought we could eat four containers, but then Caleb and Josh got sick, so it was just me eating the strawberries. A tasty cheesecake Struesel cake in a muffin form helps with portion control.
So that is going to wrap it up for this special food strawberry cheesecake muffins recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
