Makes 12 muffins
8 ounces cream cheese, at room temperature
Scant 1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1 tablespoon flour
1 large egg, at room temperature
In a medium mixing bowl, combine all of the ingredients. Using a handheld mixer, beat until smooth, about 2 minutes.
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter melted and cooled
1/4 teaspoon grated lemon zest
Combine all of the ingredients in a medium bowl using a fork. Set aside.
1 stick butter, melted and cooled
1 pint strawberries, washed hulled, and pulsed in a small food processor until finely chopped (it is ok if some chunks remain)
1 1/2 teaspoons grated lemon zest
2 large eggs at room temperature
1 1/2 cup all-purpose flour
1 scant cup sugar
1 teaspoon baking power
1/2 teaspoon fine grain sea salt
Preheat the oven to 400 degrees. Lightly spray a muffin tin with cooking spray and set aside.
In a medium bowl whisk together the butter, strawberries, egg, and lemon zest.
Meanwhile, in a large bowl, sift together the flour, sugar, and salt
together in a large bowl.
Gently stir the strawberry mixture in to the flour mixture and mix until just combined.
Spoon 1/4 cup of the muffin mixture into each muffin tin. Spoon 1
tablespoon of the cheesecake mixture over the top of the muffin batter.
Spoon 1 tablespoon of the remaining muffin batter over the cheesecake
layer. Top each muffin with a few of the streusel crumbs.
Bakes 20-25 minutes until a toothpick or skewer inserted into the
center muffin comes out clean. Allow the muffins to cool in the pan for
10 minutes. then turn the muffins out onto a cooling rack.
Let the muffins cool for abut 10 minutes or until cool.