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:

1. For the muffins: In a medium-sized bowl, whisk together flour, baking soda, and salt.
2. In a separate bowl, beat together milk, oil, egg, and sugar.
3. Stir the dry ingredients into the wet very gently. Your batter will be slightly lumpy. Set aside.
4. For the cheesecake filling: beat together cream cheese, egg, sugar, and vanilla until smooth. Set aside.
5. 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.
6. Separate chopped strawberries into two halves.
7. 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.
8. Then add remaining muffin batter, then last half of chopped strawberries, and finally, sprinkle with more streusel.
9. 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.
10. Let cool in the pan for 5 minutes and then remove to a wire rack to finish cooling.

Recipe from The Recipe Critic