Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, strawberry cheesecake muffins. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Strawberry Cheesecake Muffins is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Strawberry Cheesecake Muffins is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have strawberry cheesecake muffins using 22 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Cheesecake Muffins:

1. Prepare Streusel Topping :
2. Take 1/4 cup brown sugar
3. Take 1/2 cup all purpose flour
4. Take 1 tsp. ground cinnamon
5. Make ready 1/4 cup unsalted butter, cold and cut into small pieces
6. Prepare Muffin Batter :
7. Take 1/2 cup unsalted butter, softened to room temperature
8. Take 1/2 cup granulated sugar
9. Get 1/4 cup brown sugar
10. Prepare 2 large eggs, at room temperature
11. Take 1/2 cup plain yogurt or sour cream, at room temperature
12. Prepare 2 tsp. vanilla extract
13. Take 1 3/4 cups all purpose flour
14. Get 1 tsp. baking soda
15. Prepare 1 tsp. baking powder
16. Prepare 1/2 tsp. salt
17. Prepare 1 1/4 cup fresh or frozen chopped strawberries (if using frozen, do not thaw)
18. Get Cheesecake Filling :
19. Take 6 oz. cream cheese, softened to room temperature
20. Get 1 large egg yolk, at room temperature
21. Make ready 1 tsp. vanilla extract
22. Make ready 3 tbsp. granulated sugar

Store the Strawberry Cheesecake muffins in a airtight container in the fridge. Because the muffins are loaded with strawberries and cheesecake filling, the muffin will likely mild if left out. The muffins will stay fresh for up to a week if stored properly. When ready to eat, simply pull out of the fridge and eat as is.

Steps to make Strawberry Cheesecake Muffins:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Strawberry Cheesecake Muffins - Enjoy the delicious, fresh-baked taste of strawberry cheesecake muffin mix from Martha White. Our Martha White® Strawberry Cheesecake Flavored Muffin Mix makes delectable muffins with the yummy, sweet flavor of strawberries, and they're easy to eat on the go. For the Muffin Batter: Combine flour, baking powder, salt, and cinnamon in a bowl and whisk well. In your mixer, beat butter and sugar until light and fluffy. Strawberry Cheesecake Muffins-strawberry muffins with a lemon cheesecake filling and sweet graham cracker streusel topping.

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