Strawberry Cheesecake Muffins Recipes

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STRAWBERRY CHEESECAKE MUFFINS II



Strawberry Cheesecake Muffins II image

A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top.

Provided by Jenny Saunders

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package cream cheese
⅔ cup confectioners' sugar
¼ cup strawberry preserves
½ cup dry biscuit mix
2 tablespoons white sugar
2 tablespoons cold butter
2 cups dry biscuit mix
¾ cup white sugar
⅔ cup milk
1 egg
⅓ cup butter, melted
¼ cup chopped pecans

Steps:

  • Cream together the cream cheese and confectioners' sugar in a bowl.
  • Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
  • Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
  • Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
  • Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Line 6 extra large muffin cups with paper liners.
  • Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
  • Fill each prepared muffin cup half full of batter. Reserve remaining batter.
  • Divide the cold strawberry preserves evenly over the batter.
  • Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
  • Top each muffin cup with remaining batter.
  • Sprinkle muffins with the crumb mixture and chopped pecans.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 718 calories, Carbohydrate 86 g, Cholesterol 111.5 mg, Fat 39.3 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 20 g, Sodium 863.1 mg, Sugar 53.8 g

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

My mother-in-law has been a great inspiration to me in the kitchen. These fruity muffins are often part of our Sunday dinner menu. -Iris Linkletter, Summerside, Prince Edward Island

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

3 ounces cream cheese, softened
1/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1-1/4 cups whole milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
1/4 cup strawberry jam

Steps:

  • Preheat oven to 375°. In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon zest and almond extract. Stir into dry ingredients just until moistened., Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 247 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

A dessert-type muffin that disappears in minutes.

Provided by UCME

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

½ (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 ¼ cups milk
½ cup brown sugar
⅓ cup butter, melted
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
¼ cup strawberry jam

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat together cream cheese and confectioners' sugar until smooth; set aside.
  • In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  • Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  • Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.7 g, Cholesterol 41.4 mg, Fat 9.5 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 263.3 mg, Sugar 14 g

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel. A necessary indulgence any morning of the week.

Provided by Sally

Categories     Muffins

Time 1h

Number Of Ingredients 19

1/4 cup (50g) light brown sugar
1/2 cup (63g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, cold
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, room temperature
1/2 cup (120g) yogurt*
2 teaspoons pure vanilla extract
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 cups (250g) fresh or frozen (do not thaw) chopped strawberries
6 ounces (168g) cream cheese, softened to room temperature
1 egg yolk
1 teaspoon pure vanilla extract
3 Tablespoons (36g) granulated sugar

Steps:

  • Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
  • In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  • In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked.
  • In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
  • Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
  • Bake the muffins for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

STRAWBERRY CHEESECAKE MUFFINS RECIPE - (4.5/5)



Strawberry Cheesecake Muffins Recipe - (4.5/5) image

Provided by TrayH

Number Of Ingredients 22

~For Streusel
1/4 cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold
~For Muffins
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup light or dark brown sugar
2 large Eggland's Best eggs, room temperature preferred
1/2 cup yogurt*
2 teaspoons vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 cups fresh or frozen (do not thaw) chopped strawberries
~For Cheesecake Filling
6 ounces cream cheese, softened to room temperature
1 egg yolk
1 teaspoon vanilla extract
3 Tablespoons granulated sugar

Steps:

  • * Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside. ~Make the streusel: * In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside. ~Make the muffins: * In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. * Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. * Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. * In a large bowl, toss together the flour, baking soda, baking powder, and salt. * Pour the wet ingredients into the dry ingredients and slowly mix with a whisk until combined and little lumps remain. * Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked. ~Make the cheesecake filling: * In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. * Add the egg yolk, vanilla extract, and sugar. Beat until combined. * Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. * Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks. * Bake the muffins for 5 minutes at 425F degrees. * Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. * Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling. ** Muffins stay soft, fresh, and moist covered tightly in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. ** Use your favorite yogurt; I prefer nonfat plain Greek yogurt but regular (not Greek) would be just fine. Try with strawberry flavored, vanilla, low fat, or full fat. Sour cream works as well.

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

These are delicious mini strawberry cheesecakes! A friend gave me this recipe and as I love muffins, cheesecakes... and strawberries - just had to try it! I didn't have any fresh lemons so I used lemon extract - can't wait to make them again!

Provided by Redsie

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

4 ounces light cream cheese, softened
1/4 cup sugar
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups 1% low-fat milk
1/2 cup brown sugar
1/3 cup butter or 1/3 cup margarine, melted
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 cup low-fat strawberry jam

Steps:

  • Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
  • Beat together cream cheese and sugar until smooth, set aside.
  • In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  • Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  • Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Nutrition Facts : Calories 258.4, Fat 8.2, SaturatedFat 5, Cholesterol 39.6, Sodium 285.7, Carbohydrate 41.2, Fiber 0.8, Sugar 18.9, Protein 5.1

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

Make and share this Strawberry Cheesecake Muffins recipe from Food.com.

Provided by Shirl J 831

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

4 ounces cream cheese, soft
1/4 cup icing sugar
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup packed light brown sugar
1/3 cup butter, melted
1 teaspoon lemon zest
1/4 teaspoon almond extract
1/4 cup strawberry jam

Steps:

  • Heat oven to 375.
  • In a bowl combine cream cheese and icing sugar; beat till smooth. Set aside.
  • In a bowl combine flour, baking powder and salt.
  • in another bowl combine egg, milk, brown sugar, butter, lemon zest, almond extract. Add to flour mixture, stir just till moist.
  • Spoon batter into tins, fill 1/4 full. Add 1 tbsp cream cheese mixture and 1 tbsp jam. Top with remaining batter.
  • Bake 20 minutes till light brown.

Nutrition Facts : Calories 266, Fat 10, SaturatedFat 6.1, Cholesterol 45.1, Sodium 277.3, Carbohydrate 39.4, Fiber 0.8, Sugar 15.9, Protein 4.8

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

Each muffin hides a surprise filling of fresh fruit and creamy cheese

Provided by chloekb

Time 45m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200oc/Gas 6/fan oven 180oc. Line a muffin tin with 12 paper cases. Sift the flour and baking powder into a large bowl, then stir in the sugar, ornage rind and salt. Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.
  • Mix together the soft cheese and sugar for the filling. Half-fill the paper cases with the muffin mixture, then push half a strawberry into each. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cases.
  • Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack.

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From kindlyunspoken.com


STRAWBERRY CREAM CHEESECAKE MUFFINS RECIPE! - MOM SPOTTED
Instructions. ~Preheat over to 350F. Grease muffin tin or line with muffin liners. ~In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside. ~In a big bowl, combine flour, sugar, baking powder and salt. …
From momspotted.com


STRAWBERRY CHEESECAKE MUFFINS - ISAVEA2Z.COM
Instructions. Preheat oven to 400. Line a 12 cup muffin pan with cupcake liners or spray with non-stick spray. Combine 2 cups flour, 2 tsp baking powder and 1/2 tsp salt in a bowl and mix well. Beat together 1 cup milk, 1/4 cup oil, egg and 1/2 cup sugar in anotheer bowl. Add flour mixture to milk mixture just until well combined. Do not over mix.
From isavea2z.com


STRAWBERRY CHEESECAKE CRUMB MUFFINS - WHOLE AND HEAVENLY OVEN
2015-07-16 Jam-packed with juicy strawberries, filled with a luscious cheesecake filling and sprinkled with a buttery crumb topping, these ultra-soft muffins are going to become a total summertime favorite! Oh, man. If it’s even possible to bottle up all of summer in a muffin, THESE would be those muffins. The muffin of Summer 2015. It’s theeeeeeese.
From wholeandheavenlyoven.com


BAKE SOME DELICIOUS STRAWBERRY CHEESECAKE MUFFINS
2021-11-08 To start, the deliciousness has three components – the moist muffin batter filled with fresh strawberries, then the cheesecake filling with a cream cheese base – and of course the crunchy cinnamon brown sugar streusel. You layer those three in your cupcake liners – batter, cheesecake filling, batter and top with streusel. Bits of ...
From sugarsunshineandflowers.com


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