Strawberry Cheesecake Muffins
2016-05-22 13:34:49
Yields 12
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Muffins
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1/2 cup plain yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups strawberries, fresh
Streusel
- 1/4 cup light brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 stick butter, cold and cubed
Cheesecake Filling
- 6 oz. cream cheese, softened
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
Instructions
- Preheat the oven to 425 degrees and spray a muffin tin with pam. In a large bowl, beat the butter, sugar and light brown sugar until fluffy. Add in the eggs, yogurt and vanilla, beating to combine. In a separate medium bowl, combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet, 1/2 at a time until combined. Fold in the strawberries. Next make the cheesecake filling. In a medium bowl, beat together the four ingredients until combined. Make the streusel last by adding the brown sugar, flour and cinnamon to a small bowl. Using a fork add in the butter until it forms pea-sized crumbs. Spoon one tablespoon of muffin batter into each cup. Top each with one large teaspoon of the cheesecake batter and then another heaping tablespoon of the muffin batter. Sprinkle each with a large tablespoon of streusel topping and gently press down so it sticks. Bake for 5 minutes, reduce the heat to 350 degrees and bake for an additional 15-18 minute or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from the cups.
Adapted from Sallys Baking Addiction
Adapted from Sallys Baking Addiction
SALT & PREPPY https://www.saltandpreppy.com/
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