Strawberry Cheesecake Muffins
Slightly sweet muffins made with fresh strawberries, filled with a cheesecake center and dusted with a cinnamon sugar topping.
Servings: 1 dozen muffins
Calories: 247kcal
Ingredients
For the Muffins:
- ⅓ cup butter softened
- ½ cup sugar
- 1 egg
- 1½ cup flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup milk
- 1 cup diced fresh strawberries
For the Cheesecake Filling:
- 4 oz. cream cheese softened
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
For the Topping:
- 3 Tablespoons butter melted
- ¼ cup sugar
- ½ tsp. cinnamon
Instructions
- Preheat oven to 350 degrees. Line muffin pan with 12 paper liners.
- For the Muffin Batter: Combine flour, baking powder, salt, and cinnamon in a bowl and whisk well. Set aside. In your mixer, beat butter and sugar until light and fluffy. Slowly mix in egg. Add in dry ingredients and milk, mixing just until combined. Fold in strawberries.
- To prepare the cheesecake filling: In your mixer, beat cream cheese, sugar, and vanilla together until smooth.
- Place one heaping Tablespoon of muffin batter into each prepared muffin cup. Next, layer one tablespoon of cheesecake filling on top. Finish with a final layer of muffin batter, dividing equally among the muffins.
- Bake in preheated oven for 30 minutes or until toothpick inserted into center comes out clean. Allow to cool in pan slightly before cooling completely on a wire rack.
- Melt butter in a small, shallow bowl. Combine cinnamon and sugar in another small bowl. When muffins have cooled slightly, dip the tops of each into the melted butter, then into the cinnamon sugar topping.
Notes
Recipe from Belle of the Kitchen
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 210mg | Fiber: 1g | Sugar: 19g