Strawberry cheesecake muffins
Strawberry cheesecake muffins blend the sweetness of fresh strawberries with a rich cream cheese batter, offering a delightful treat for any occasion. These muffins are baked until golden and topped with a light whipped cream cheese frosting for added indulgence.
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!
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.
Strawberry cheesecake muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean.
The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, they need more time.
Yes, you can substitute strawberries with other fruits like blueberries or raspberries. Just ensure the fruit is chopped and similar in moisture content for best results.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
You can use all-purpose or whole wheat flour as a substitute, but keep in mind that whole wheat flour might result in denser muffins. Avoid gluten-free flour unless it is specifically designed for baking.
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.
Nutrition per serving
10 ServingsCalories 420kcal
Protein 7g
Carbohydrates 54g
Fiber 0.99g
Sugar 36g
Fat 18g
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