Description
Strawberry cheesecake stuffed muffins deliver a delightful fusion of creamy cheesecake and sweet muffin perfection. Indulgent bites promise a luxurious dessert experience that satisfies deep cravings with each delectable morsel you savor.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Sweeteners:
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries (or strawberry preserves)
Cheesecake Filling and Optional Topping:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt (optional)
- 2 tablespoons melted butter (optional topping)
- 1/4 cup granulated sugar (optional topping)
- 1/2 teaspoon cinnamon (optional topping)
Instructions
- Prepare the oven to 375F (190C), positioning the rack in the middle. Grease a 12-cup muffin tin or line with paper liners.
- Create the cheesecake filling by blending cream cheese, sugar, vanilla, and sour cream until silky and uniform. Refrigerate temporarily.
- Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- In a separate container, vigorously whisk eggs, milk, melted butter, and vanilla until well integrated.
- Gently fold wet ingredients into dry ingredients, stirring minimally to prevent overmixing. Batter should appear slightly lumpy.
- Distribute a thin layer of muffin batter across each muffin cavity, creating a base layer.
- Carefully spoon cheesecake filling into the center of each muffin, followed by placing chopped strawberries or jam on top of filling.
- Cover the filling with remaining muffin batter, ensuring each cup is approximately three-quarters full.
- Optional: Prepare a quick topping by mixing melted butter, sugar, and cinnamon. Delicately brush mixture across muffin surfaces.
- Bake for 18-22 minutes, monitoring until a toothpick inserted near the edge emerges clean. Avoid piercing the cheesecake center.
- Remove from oven and allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Customize cheesecake filling by swapping strawberries with blueberries, raspberries, or mixed berries for delightful flavor variations.
- Prevent soggy muffins by patting chopped strawberries dry with paper towels before adding to prevent excess moisture.
- For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and rise.
- Reduce sugar content by using natural sweeteners like honey or maple syrup, adjusting liquid ingredients slightly to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 247 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg