Description
Delightful muffins featuring a soft and moist base, juicy strawberries, and a creamy cheesecake filling.
Ingredients
Scale
- 1/4 cup (50g) light brown sugar
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) yogurt
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cups (250g) fresh or frozen chopped strawberries
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions
- Preheat your oven to 425°F (218°C) and prepare two muffin pans.
- In a small bowl, mix light brown sugar, all-purpose flour, and cinnamon. Cut in cold butter until crumbly and set aside.
- In a medium bowl, beat softened butter until creamy, then add granulated sugars and mix well.
- Add eggs, yogurt, and vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the remaining dry ingredients. Combine with the wet mixture until just mixed, then fold in strawberries.
- In another bowl, beat cream cheese until creamy, then mix in egg yolk, vanilla, and sugar until smooth.
- Fill muffin cups with batter, add cheesecake filling, and top with more batter. Sprinkle streusel topping over the muffins.
- Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for an additional 18 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool.
Notes
Store in an airtight container for up to three days at room temperature or one week in the refrigerator. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg