Strawberry cheesecake muffins
Whip up a batch of delicious strawberry cheesecake muffins with this easy recipe. Combining sweet strawberries, creamy cheesecake, and fluffy muffins, these treats are perfect for breakfast or dessert. Made with all-purpose white wheat flour, butter, and a touch of vanilla, they offer a delightful blend of flavors in every bite. Ready in just a few steps, these muffins are sure to become a family favorite.
- 30 Mar 2025
- Cook time 25 min
- Prep time 20 min
- 10 Servings
- 7 Ingredients
Strawberry cheesecake muffins combine the tangy sweetness of strawberries and the creamy richness of cheesecake into a delightful muffin. Perfect for breakfast, brunch, or dessert, these muffins are easy to make and sure to impress with their delightful flavors and beautiful presentation.
Ingredients:
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease them.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Finely chop the strawberries and set aside. Ensure the butter and cream cheese are softened for easy mixing.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined, using an electric mixer on medium speed.
- Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold the chopped strawberries into the batter with a spatula until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, make the frosting. In a medium bowl, whip the heavy whipping cream until it forms stiff peaks.
- In another bowl, beat the powdered sugar into the remaining cream cheese until smooth. Gently fold the whipped cream into the cream cheese mixture until combined.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the muffins are fully cooled, spread or pipe the frosting onto the muffins as desired.
- Enjoy your delicious strawberry cheesecake muffins with or without the optional frosting!
Tips:
- Use fresh strawberries for the best flavor and texture. Frozen strawberries can be used but should be thawed and drained before adding to the batter.
- Ensure that the cream cheese and butter are at room temperature before mixing to achieve a smooth and creamy batter.
- Do not overmix the batter once you add the flour. Overmixing can result in dense muffins.
- Use an ice cream scoop to evenly distribute the batter into the muffin tins for consistent muffin sizes.
- Test the doneness of the muffins by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the muffins are done.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely to prevent them from becoming soggy.
Enjoy your strawberry cheesecake muffins fresh out of the oven or store them for a quick and delicious treat later. These muffins are a wonderful way to bring a special touch to any occasion and are sure to be a hit with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 0.99g | 3% |
| Sugar 36g | 37% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 33% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 190ug | 22% |
| Choline 80mg | 14% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 1.77ug | 1% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 130mg | 4% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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