Strawberry Cheesecake Muffins

[Amethyst]

Strawberry Cheesecake Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 Muffins

Ingredients:

Streusel Topping:

¼ cup brown sugar
½ cup all-purpose flour
1 teaspoon cinnamon
4 tablespoons butter, cold, cut into very small pieces

Cheesecake Filling:

6 ounces cream cheese, room temperature
1 teaspoon vanilla
¼ cup powdered sugar

Muffins:

½ cup unsalted butter
½ cup granulated sugar
¼ cup brown sugar
½ cup sour cream
2 eggs
2 teaspoons vanilla
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh strawberries, diced

Directions:

Preheat the oven to 425 degrees. Spray a 12-count muffin tray with non-stick cooking spray or line with cupcake liners.

Streusel Topping:

In a small bowl, add the brown sugar, flour, cinnamon, and chopped butter. Using a pastry cutter or your fingers, mix until you get coarse crumbs.

Cheesecake Filling:

In a medium bowl, add the softened cream cheese and, using a hand mixer, beat until creamy. Add in the vanilla and powdered sugar and beat until combined, and set aside.
Muffins:

In a large bowl, add the softened butter and, using a hand mixer, beat until creamy. Add in the sugars, sour cream, eggs, and vanilla and mix until combined.

Add in the flour, baking powder, baking soda, and salt, and beat until combined.

Using a wooden spoon or spatula, fold in the diced strawberries until incorporated.

Scoop about 2 tablespoons of batter into each muffin tin and gently press.

Divide the cheesecake filling equally into each cup. Followed by the remaining batter and gently press if needed.

Divide the streusel topping evenly on top of each muffin and gently press.

Bake for 5 minutes, then reduce the heat to 350 degrees and bake another 18 minutes or until a toothpick comes out clean.

Allow the muffins to cool for 10 minutes.

Directions:

Frozen strawberries can be used, no need to thaw them first. Give them a toss with 2 tablespoon flour before adding them to the batter.

Plain Greek yogurt can be used in place of sour cream.

Recipe Tips:

Use room temperature butter so it’s easier to mix into the batter and doesn’t just make it clumpy.

You can use muffin or cupcake liners to line your muffin tins, or you could use a baking spray so they don’t stick to the pan after baking.

Let the muffins cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Store homemade muffins in an airtight container for up to 5 days. They must be kept in the fridge due to the cream cheese mixture. Additionally, you can freeze them for up to 2 months.

Nutritional Facts:

Serving: 1muffinCalories: 352kcalCarbohydrates: 41gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 78mgSodium: 281mgPotassium: 145mgFiber: 1gSugar: 22gVitamin A: 646IUVitamin C: 11mgCalcium: 61mgIron: 1mg

Recipe courtesy of Butter Your Biscuit.com