Cheesecake Muffins (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
2 tsp baking powder.
03 -
1/2 tsp baking soda.
04 -
1/4 tsp salt.
05 -
1/2 cup granulated sugar.
06 -
2 large eggs.
07 -
1/2 cup milk.
08 -
1/4 cup unsalted butter, melted.
09 -
1 tsp vanilla extract.
10 -
1/2 cup chopped fresh strawberries (or strawberry preserves).
11 -
8 oz cream cheese, softened.
12 -
1/4 cup granulated sugar.
13 -
1 tsp vanilla extract.
14 -
1/4 cup sour cream or Greek yogurt (optional).
15 -
2 tbsp melted butter (optional topping).
16 -
1/4 cup granulated sugar (optional topping).
17 -
1/2 tsp cinnamon (optional topping).
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it.
02 -
In a bowl, beat together cream cheese, sugar, vanilla, and sour cream (if using) until smooth. Set aside.
03 -
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
04 -
In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Combine with dry ingredients, mixing until just combined.
05 -
Spoon a small amount of muffin batter into each muffin cup. Add a spoonful of cheesecake filling and some chopped strawberries or jam.
06 -
Top with remaining muffin batter, filling each cup about 3/4 full.
07 -
(Optional) Mix melted butter, sugar, and cinnamon. Brush the tops of muffins with this mixture.
08 -
Bake for 18-22 minutes or until a toothpick comes out clean (avoid the cheesecake center).
09 -
Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Soft and fluffy muffins with a creamy cheesecake center.
02 -
Can be customized with fresh strawberries or preserves.
03 -
Optional cinnamon-sugar topping adds extra sweetness and texture.