Strawberry Muffins With Cream Cheese Filling And Streusel Topping
- November 28, 2021
Juicy strawberries and cream cheese make an irresistible flavors combo.Strawberry Cream Cheese Muffins with Streusel Crumb Topping.How To Make Strawberry Cream Cheese Muffins.Strawberry Muffins with cheesecake filling is simple and easy to make.This muffin recipe uses just a few basic ingredients: flour, sugar, oil, butter, egg, vanilla extract, cream cheese, and Greek yogurt for a moist and soft texture.First make the streusel topping, by whisking with a fork flour, salt, sugar, and melted butter. .
Strawberry Cheesecake Muffins
Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel.Today’s strawberry muffins are a mix of my favorite fall muffins and these blueberry streusel muffins.At one time, I counted 12 packs of cream cheese.√ Cheesecake filling.It begins with creamed butter and sugar which gives the muffins a soft, cake-like texture similar to cupcakes.Strawberries are so juicy that I leave out the milk entirely from the muffin batter.The cheesecake filling.Without it, these would just be cream cheese filled muffins.Just like my pumpkin version, you’ll layer the muffin batter and the cheesecake filling into the muffin liners.The streusel is simple: brown sugar, flour, cinnamon, and cold butter that you will cut into the rest of the streusel ingredients.Sprinkle this onto the tops of the muffins before baking.My number #1 streusel tip: gently press streusel down into the batter so it won’t fall off the sides as the muffins are rising.Please note that because of the heavy cheesecake filling, these muffins won’t be as sky-high as most of my muffin recipes.But good news: most of them are repeated throughout each layer. .
Strawberry Cheesecake Streusel Muffins
This website may contain affiliate links and advertising so that we can provide recipes to you.If that wasn’t enough for you, then you top them with a crunchy sweet streusel that absolutely makes this muffin!The muffin batter is super easy to whip up and the cream cheese filling adds that extra bit of tenderness and tang.The strawberries are bright and sweet and the streusel adds a nice bit of crunch.Granulated sugar : Adds a bit of sweetness and browning.Egg : Adds moisture and helps the muffins rise.Granulated sugar : Balances the tang of the cream cheese.Granulated sugar : Combines with cinnamon for a perfect touch.Baking with fresh strawberries makes so it’s like you’re biting into a pocket of jam!Prep: Preheat the oven to 400 degrees and line a 12 cup muffin pan with cupcake liners.If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.Stir the dry ingredients in the milk mixture gently but do not overmix.Sprinkle a few pieces of strawberries and then add about ½ tablespoon of the cheesecake mixture.Sprinkle some of the streusel topping onto the cheesecake filling, followed by another layer of the muffin batter.Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.The ingredients will blend together better and give you smooth batter instead of lumps.Bring the butter, eggs, cream cheese, and even milk at room temperature.The ingredients will blend together better and give you smooth batter instead of lumps.Strawberry Cheesecake Streusel Muffins Make a double batch and save some for later, you’ll be grateful you did!Keeping them in the fridge is best because of the fresh fruit and high dairy content.: Store leftovers in an airtight container or sealed bag in the fridge for 3-4 days.Keeping them in the fridge is best because of the fresh fruit and high dairy content. .
Strawberry Cheesecake Muffins
I was eating strawberries morning, noon, and night, but I still had two containers to go.It’s not worth the calories to me:) BUT I do love these Strawberry Cheesecake Muffins.I fold in fresh chopped strawberries which add a nice pop of color and sweetness.Ok, maybe not a hater, that is a strong word and we are teaching Caleb to not say hate, so I better say cheesecake disliker:).I was actually happy to share my Strawberry Cheesecake Muffins because if they didn’t help me eat them I probably would have eaten the entire batch.3 tablespoons unsalted butter melted For the Cheesecake Filling: 2 ounces cream cheese at room temperature.1 teaspoon lemon zest For the Muffins: 1 1/2 cups all-purpose flour.1 cup chopped fresh strawberries Instructions Preheat oven to 350 degrees.Line 9 cups of a muffin tin with paper liners or grease well.Place the graham crackers in a Ziploc bag and seal.Using a rolling pin or other heavy object, crush the graham crackers.I like to leave a few bigger chunks to give the streusel texture.In a small bowl, combine graham cracker crumbs, flour, brown sugar, and melted butter.In a small bowl, stir together cream cheese, sugar, and lemon zest.In a medium bowl, whisk together the flour, baking powder, salt, and sugar.In a small bowl, combine canola oil, egg, buttermilk, and vanilla together.Fill each muffin cup with about 1 heaping tablespoon of batter.Next, add one teaspoon of the cheesecake filling to each muffin cup.Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! .
Strawberry Cream Cheese Muffins
For the longest time I haven’t seen much movement on my muffins, so I posted a quick note on my Facebook page asking my foodie friends for advice.Making these tasty strawberry muffins is super easy even though the ingredient list and instructions look a little long.Muffin batter is pretty straight forward using pantry essentials with the exception of fresh strawberries.You can also use frozen strawberries, but make sure they are fully thawed and drained of any excess water.Strawberry Cream Cheese Muffins also freeze well, just make sure to get as much air out of the plastic freezer bag as you can.These delicious strawberry muffins can be served hot and fresh or can be frozen for up to 3 months.Sifter– It is important to sift your dry ingredients to break up any clumps and to even mix the flour with salt and baking powder.You can, but you might need to add 1-2 tablespoons of milk to account for the small amount of liquid in fresh strawberries.Maybe tough isn’t the right word, but the most common mistake made with a lot of baking is over working the batter or overfilling the muffin pan.While you think you want glorious, puffy muffins, if you overfill them, they will need more time to cook, resulting in tough exteriors and you may lose some of the cream cheese filling.Place them in an airtight plastic bag, remove as much air as possible and then you can freeze for about 6 months. .
Strawberry Cheesecake Muffins
They are soft, moist, and filled with lots of yummy cheesecake and strawberry flavors that are incredible.Strawberry Cheesecake Muffins.Walking through the grocery store the other day, I spotted the first containers of strawberries of the spring season.Sure, you can make these cheesecake muffins using frozen strawberries if you would rather.The streusel topping, the cheesecake muffins, and the cream cheese filling!For the Muffins:.How to Make Cheesecake Muffins.Second Step: Prepare the streusel topping by mixing the flour, sugar, and cinnamon together in a small bowl.Third Step: Next, it’s time to prepare the muffins by whisking the flour, sugar, salt, and baking powder in a medium bowl.Fourth Step: Using a different bowl, mix together the egg, milk, vanilla, and oil together using a whisk.Fifth Step: Now, it’s time to make the cream cheese filling.Combine the sugar and cream cheese together until they have become light and fluffy.Slowly add in the egg and vanilla.Sixth Step: Use one tablespoon of the muffin batter and add it to each muffin tin.Add one teaspoon of the cream cheese mixture to each of the muffin tins.Continue to Content Strawberry Cheesecake Muffins Yield: 12 muffins They are soft, moist, and filled with lots of yummy cheesecake and strawberry flavors that are incredible.Print Ingredients For the Streusel Topping: 1/4 cup all purpose flour.2 tablespoons unsalted butter, cold For the Muffins: 2 cups all purpose flour.For the topping: In a small bowl, stir together flour, sugar cinnamon.For the Muffins: In a medium bowl, whisk together the flour, sugar, baking powder, salt; set aside.In another bowl, whisk together the egg, canola oil, milk and vanilla extract.Make a well in the center of the dry ingredients and pour in the milk mixture.Beat in the egg and vanilla extract; set aside.Fill each muffin cup with 1 tablespoon of muffin batter.Add a few pieces of strawberries and a one teaspoon of cream cheese filling to each muffin cup.Top the muffins with remaining batter so the strawberry cream cheese filling is covered.Cool muffins in muffin tin for 5 minutes before serving. .
Strawberry Cream Cheese Muffins
These Strawberry Cream Cheese Muffins are tender, buttery, and perfectly sweet.These muffins feature a delicious strawberry batter, a creamy cheesecake filling and the best lemon crumble on top!Each cupcake has a whole strawberry baked inside!These heavenly Strawberry Blondies are also a delicious treat for anyone who loves strawberries and lemon together!It’s made with cream cheese, an egg yolk and vanilla and adds so much creaminess the these muffins!For another treat with a delicious cheesecake filling, you’ll love these delicious Mini Hot Chocolate Cheesecakes!These strawberry cheesecake muffins are baked at 400 which gives them a perfect rise and perfect muffin tops!STRAWBERRIES: This recipe calls for one cup of fresh chopped strawberries.BUTTERMILK: Buttermilk adds a delicious, slightly tangy flavor, and a moist, tender texture to muffins.To make it, just mix together the flour, melted butter, sugar, and lemon zest.Fill the liners with the batter.HOW DO I ADD THE CRUMBLE TOPPING TO THE MUFFINS IF THERE ISN’T MUCH ROOM AND THE CUPCAKE TIN IS ALREADY FULL OF BATTER?HOW TO STORE STRAWBERRY CHEESECAKE MUFFINS? .
Homemade Strawberry Cheesecake Muffins
Try my easy and delicious Homemade Strawberry Cheesecake Muffins for breakfast this weekend!These strawberry muffins are soft, delicious, and feature diced fresh strawberries, a surprise lemon cream cheese filling, and a graham cracker and brown sugar streusel topping.Homemade Strawberry Cheesecake Muffins.With Spring officially here and Easter this weekend, I wanted to share one of my absolute favorite muffin recipes with you – Homemade Strawberry Cheesecake Muffins.Featuring fresh diced strawberries, a sweet, lemon cheesecake surprise filling, and a delicious graham cracker streusel topping, these muffins are out of this world good and are the perfect breakfast treat (or dessert) to make on the weekends or for special occasions.First, fill each muffin cup with about 1 tablespoon of strawberry muffin batter.Now top with the remaining muffin batter, ensuring the cheesecake filling is covered.I also like to clean up any crumbs off the muffin pan to prevent burning while baking.Cook Time: 18 minutes.Cuisine: American Print Recipe Pin Recipe Description Homemade Strawberry Cheesecake Muffins are soft, delicious, and feature diced fresh strawberries, a lemon cheesecake filling, and a graham cracker streusel topping.flour 2 tablespoons light brown sugar.granulated sugar 1 teaspoon fresh lemon juice Strawberry Muffins 1 1/2 cups self-rising flour*.Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined.In a large mixing bowl, combine the oil, egg, milk, and vanilla together.Lastly, add in the flour 1/2 cup at a time and slowly and gently stir it being careful to not over mix.Fill each muffin cup with about 1 tablespoon of batter.Keywords: Strawberry Cheesecake Muffins, Strawberry Cheesecake, Strawberry Muffins, Breakfast Muffins, Easy Strawberry Muffins, Strawberry Cream Cheese Muffins, Strawberry Coffee Cake Muffins.Hope you loved today’s recipe for my delicious and easy Homemade Strawberry Cheesecake Muffins. .