Homemade Strawberry Cheesecake Muffins
Delicious Strawberry Cheesecake Muffins Made at Home
Introduction to Strawberry Cheesecake Muffins
Welcome to the delightful world of homemade baking, where creativity meets simplicity. Today, we’re focusing on a mouthwatering recipe that combines the sweetness of strawberries with the richness of cheesecake, all wrapped up in a convenient muffin form. Strawberry cheesecake muffins are not only a treat for the taste buds but also a visually appealing dessert or breakfast option that can brighten up any day.
Ingredients for Strawberry Cheesecake Muffins
To make these delectable muffins, you’ll need the following ingredients:
- Muffin Ingredients: 2 cups of All-Purpose Flour, 1/2 cup Sugar, 2 teaspoons Baking Powder, 1/2 teaspoon Salt, 1 Egg, 1/4 cup Vegetable Oil, 1 cup Milk
- Strawberry Addition: 250 grams of fresh or frozen chopped strawberries
- Cream Cheese Filling: 170 grams of full-fat cream cheese, softened, 1 egg yolk, 1 teaspoon vanilla extract, 36 grams granulated sugar
- Streusel Topping (Optional): 50g light brown sugar, 63g all-purpose flour, 1 teaspoon ground cinnamon, 56g unsalted butter, cold
Instructions for Making Strawberry Cheesecake Muffins
Here’s a step-by-step guide to preparing these delightful muffins:
- Preheat the Oven: Start by preheating your oven to 220°C (425°F). Line your muffin tin with paper liners.
- Make the Streusel Topping: In a bowl, combine light brown sugar, flour, and cinnamon. Add cold butter and mix with a pastry cutter or a fork until crumbly. Set aside.
- Prepare the Muffin Batter: In another bowl, cream together softened butter and sugars. Beat in eggs, yogurt, and vanilla extract. In a separate bowl, whisk together dry ingredients (flour, baking powder, salt). Combine wet and dry ingredients until almost combined. Fold in chopped strawberries.
- Make the Cream Cheese Filling: Beat softened cream cheese, egg yolk, vanilla extract, and sugar in a bowl until smooth.
- Layer the Muffins: Fill each muffin cup with a layer of muffin batter, followed by a dollop of cream cheese filling, and finish with more muffin batter on top. If using streusel topping, sprinkle it on top of the muffins.
- Bake the Muffins: Bake at 220°C for 5 minutes, then reduce heat to 180°C (350°F) and bake for an additional 18-23 minutes or until a toothpick comes out clean.
Tips and Variations
Here are a few tips to enhance your baking experience:
- Use Fresh Strawberries: Fresh strawberries will give your muffins a more vibrant flavor and texture. If using frozen strawberries, thaw them first and pat dry before using.
- Experiment with Flavors: Consider adding a hint of lemon zest or a few drops of strawberry extract to enhance the flavor profile.
- Streusel Topping Tip: You can make extra streusel topping and freeze it for up to 3 months for future use.
Nutritional Considerations
These muffins are quite rich due to the cream cheese and butter content. However, they make a great treat for special occasions or as a weekend brunch option.
Frequently Asked Questions (FAQs)
Q: Can I use other types of fruit besides strawberries?
A: Yes, you can experiment with other fruits like blueberries, raspberries, or even peaches. Just ensure to adjust the baking time if using larger fruits.
Q: How do I store leftover muffins?
A: Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.
Conclusion
Making homemade strawberry cheesecake muffins is a delightful experience that combines the best of both worlds—sweet strawberries and creamy cheesecake. With these simple steps and tips, you can create a delicious treat that will satisfy your family and friends alike. Whether you’re looking for a breakfast option, a snack, or just a sweet indulgence, these muffins are sure to please.
References
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