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Strawberry Cheesecake Muffins

These delightful strawberry cheesecake muffins combine the sweetness of fresh strawberries with a creamy cheesecake filling, creating a warm and inviting treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup All-Purpose Flour
  • 1/2 cup Sugar Refined sugar can be replaced with monk fruit for a healthier option.
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/3 cup Milk Use plant-based milk for a vegan option.
  • 1/4 cup Vegetable Oil
  • 1 Large Egg Replace with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh Strawberries, chopped Using fresh strawberries enhances the flavor over frozen.
Cream Cheese Filling
  • 4 ounces Cream Cheese, softened Ensure cream cheese is at room temperature for smoother blending.
  • 2 tablespoons Powdered Sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract, whisking until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the chopped strawberries.
  5. In a small bowl, mix the softened cream cheese with powdered sugar until smooth.
Baking
  1. Fill each muffin cup halfway with the batter, then add a teaspoon of the cream cheese mixture in the center. Top with more batter until each cup is about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool before serving.

Notes

These muffins are best served warm, with a dusting of powdered sugar on top. They pair beautifully with cappuccino or herbal tea. To revive leftover muffins, reheat in the oven or air fryer but avoid the microwave.