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Delicious strawberry cheesecake muffins topped with fresh strawberries and cream.

Strawberry Cheesecake Muffins

Delightful muffins filled with fresh strawberries and a creamy cheesecake center, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor.
  • 1.5 cups all-purpose flour Can substitute some with whole wheat flour for a healthier version.
  • 1 cup granulated sugar Can reduce slightly for a healthier version.
  • 0.5 cup cream cheese, softened Ensure it's softened for smooth mixing.
  • 0.5 cup butter, melted
  • 2 large eggs
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix the cream cheese and sugar until smooth.
  3. In another bowl, combine the flour, baking powder, and salt.
  4. In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Fold in the chopped strawberries.
Baking
  1. Spoon half the muffin batter into the prepared liners.
  2. Add a dollop of the cream cheese mixture on top.
  3. Then top with the remaining muffin batter.
  4. Bake for 18-22 minutes or until a toothpick comes out clean.
  5. Allow to cool slightly before serving.

Notes

These muffins can be served warm with powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container at room temperature for up to three days or freeze for up to three months. Avoid overmixing the batter for the best texture.