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.
Cook time 25 min
Prep time 20 min
Ingredients:
2 cups all-purpose white wheat flour2 tsp baking powder
1/4 tsp salt
1 cup strawberries
1/2 cup butter
3/4 cup cream cheese
1.50 cups sugar
4 eggs
1/2 tsp vanilla extract
1/3 cup powdered sugar
1/2 cup heavy whipping cream
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.
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 per serving
10 ServingsCalories 420kcal
Protein 7g
Carbohydrates 54g
Fiber 0.99g
Sugar 36g
Fat 18g
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