Strawberry Cheesecake Streusel Muffins
What you need:
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/4 cup canola oil
- 1 cup whole milk
- 1 tsp. vanilla extract
- 2 cups strawberries, cut into small pieces
For the cream cheese filling:
- 4 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 2 Tbsp. beaten egg
- 1 tsp. vanilla extract
For the cinnamon streusel:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
- 3 Tbsp. butter, unsalted, cold
Directions:
- For the muffins: In a medium-sized bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat together milk, oil, egg, and sugar.
- Stir the dry ingredients into the wet very gently. Your batter will be slightly lumpy. Set aside.
- For the cheesecake filling: beat together cream cheese, egg, sugar, and vanilla until smooth. Set aside.
- For the streusel: mix together flour, sugar, and cinnamon. Using a fork or pastry cut, cut in butter until the mixture looks like coarse sand.
- Separate chopped strawberries into two halves.
- In a muffin pan lined with 12 paper liners, add a tablespoon of muffin batter into each. Evenly distribute one half of the chopped strawberries between the 12 liners. Then top each with 1/2 Tbsp. cheesecake filling. Sprinkles with streusel.
- Then add remaining muffin batter, then last half of chopped strawberries, and finally, sprinkle with more streusel.
- Bake in a preheated 400-degree oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes and then remove to a wire rack to finish cooling.
Recipe from The Recipe Critic