I had some unused strawberries in the fridge. It is the height of strawberry season right now, so what could be better than strawberries + cheesecake + muffins?!? This recipe comes from one of my favorite baking blogs, Sally's Baking Addiction. These came out perfectly following Sally's instructions. The smell of these baking made my whole apartment smell delightful.
Makes 15 muffins
Ingredients:
Streusel
1/4 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup unsalted butter, softened
Muffins
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/2 cup plain greek yogurt
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fresh or frozen (do not thaw) chopped strawberries
Cheesecake Filling
6 ounces cream cheese, softened to room temperature
1 egg yolk
1 teaspoon vanilla
3 tablespoons granulated sugar
Preparation:
1. Preheat oven to 425 degrees. Spray two muffin pans with nonstick spray or line with cupcake liners. Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces until the mixture resembles coarse crumbs. I used my hands to do this, but a fork works as well. Set aside.
3. To make the muffins, beat the butter on high speed in a mixer with the paddle attachment for about a minute. Add the granulated sugar and brown sugar and beat on high until creamed, about 2 full minutes. Add the eggs, yogurt, and vanilla. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture.
4. Gradually add the dry ingredients to the wet ingredients. Fold in the strawberries with a wooden spoon or rubber spatula.
5. To make the cheesecake filling, beat the cream cheese in a medium bowl on medium-high speed until creamy. Add the egg yolk, vanilla, and sugar. Beat until combined.
6. Spoon 1 tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful of cheesecake filling, then another tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Some cheesecake filling may poke out of the top or on the sides.
7. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
8. Bake the muffins for 5 minutes at 425 degrees.
9. Keeping the muffins in the oven, lower the temperature down to 350 degrees and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. My muffins took about 23 minutes total. Be careful not to over bake.
10. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.
Makes 15 muffins
Ingredients:
Streusel
1/4 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup unsalted butter, softened
Muffins
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/2 cup plain greek yogurt
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fresh or frozen (do not thaw) chopped strawberries
Cheesecake Filling
6 ounces cream cheese, softened to room temperature
1 egg yolk
1 teaspoon vanilla
3 tablespoons granulated sugar
Preparation:
1. Preheat oven to 425 degrees. Spray two muffin pans with nonstick spray or line with cupcake liners. Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces until the mixture resembles coarse crumbs. I used my hands to do this, but a fork works as well. Set aside.
3. To make the muffins, beat the butter on high speed in a mixer with the paddle attachment for about a minute. Add the granulated sugar and brown sugar and beat on high until creamed, about 2 full minutes. Add the eggs, yogurt, and vanilla. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture.
4. Gradually add the dry ingredients to the wet ingredients. Fold in the strawberries with a wooden spoon or rubber spatula.
5. To make the cheesecake filling, beat the cream cheese in a medium bowl on medium-high speed until creamy. Add the egg yolk, vanilla, and sugar. Beat until combined.
6. Spoon 1 tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful of cheesecake filling, then another tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Some cheesecake filling may poke out of the top or on the sides.
7. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
8. Bake the muffins for 5 minutes at 425 degrees.
9. Keeping the muffins in the oven, lower the temperature down to 350 degrees and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. My muffins took about 23 minutes total. Be careful not to over bake.
10. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.