Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, strawberry cheesecake muffins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Strawberry Cheesecake Muffins is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Strawberry Cheesecake Muffins is something that I’ve loved my entire life. They’re fine and they look fantastic.

These Strawberry Cheesecake Muffins are filled to the brim with strawberries and topped with a delicious streusel topping. The cheesecake filling is the best part! Scrumptious enjoyment awaits you in this hybrid breakfast/dessert muffin recipe! Create a muffin batter with flour, baking powder, salt, egg, milk, brown sugar, butter.

To begin with this recipe, we must prepare a few ingredients. You can have strawberry cheesecake muffins using 22 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Strawberry Cheesecake Muffins:

1. Make ready Streusel Topping :
2. Make ready 1/4 cup brown sugar
3. Take 1/2 cup all purpose flour
4. Make ready 1 tsp. ground cinnamon
5. Get 1/4 cup unsalted butter, cold and cut into small pieces
6. Prepare Muffin Batter :
7. Get 1/2 cup unsalted butter, softened to room temperature
8. Take 1/2 cup granulated sugar
9. Get 1/4 cup brown sugar
10. Make ready 2 large eggs, at room temperature
11. Prepare 1/2 cup plain yogurt or sour cream, at room temperature
12. Make ready 2 tsp. vanilla extract
13. Make ready 1 3/4 cups all purpose flour
14. Make ready 1 tsp. baking soda
15. Make ready 1 tsp. baking powder
16. Get 1/2 tsp. salt
17. Prepare 1 1/4 cup fresh or frozen chopped strawberries (if using frozen, do not thaw)
18. Get Cheesecake Filling :
19. Take 6 oz. cream cheese, softened to room temperature
20. Make ready 1 large egg yolk, at room temperature
21. Get 1 tsp. vanilla extract
22. Get 3 tbsp. granulated sugar

These healthy oatmeal muffins are great for on-the-go. My mother-in-law has been a great inspiration to me in the kitchen. These Whole Wheat Strawberry Cheesecake Muffins are perfect for serving at your next spring. Growing up we would always have muffins on Sunday mornings before church and I always loved helping mix the muffins with my Mom or Dad.

Instructions to make Strawberry Cheesecake Muffins:

1. Preheat the oven to 425°F. Prepare a muffin pan by either lining it with cupcake liners or spraying the tins with non-stick cooking spray. Set aside.
2. Make the streusel : In a small bowl, toss together the brown sugar, flour and cinnamon. Cut in the butter using a pastry knife or by mixing with a fork until the mix resembles coarse crumbs. Set it aside.
3. Start the muffins by beating the butter in a medium bowl using a hand held mixer or a stand mixer fitted with a paddle attachment. Beat for 1 minute, until smooth and creamy, then add the sugars and beat until all creamed together. Add the eggs, yogurt (or sour cream) and vanilla extract. Mix until completely combined. Scrape down the sides of the bowl as needed.
4. In a separate large bowl, whisk together the flour, baking soda, baking powder and salt. Then pour the wet ingredients into the dry and whisk together until combined and little lumps remain. Then use a wooden spoon or a rubber spatula to fold in the strawberries. The berries may bleed a little, creating a pink-ish batter.
5. Make the cheesecake filling by beating the cream cheese in a medium bowl using either a hand held mixer or a stand mixer fitted with a paddle attachment until creamy. Then, beat in the egg yolk, vanilla extract and sugar until combined.
6. Spoon about 1 tbsp. of muffin batter into the bottom of the muffin tins, then 1 spoonful of cheesecake batter, then more muffin batter, filling them up to the top. It's ok if some cheesecake mixture is showing through in some spots. Sprinkle each muffin with streusel and press it down gently so it sticks.
7. Bake the muffins for 5 minutes at 425°F, then, keeping the muffins in the oven, lower the temperature down to 350°F and bake for an additional about 16-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely. Store covered in the fridge for up to 5 days. Muffins can also be frozen for up to 2 months. Just thaw in the fridge overnight.
9. Ready to serve and ENJOY!

These Whole Wheat Strawberry Cheesecake Muffins are perfect for serving at your next spring. Growing up we would always have muffins on Sunday mornings before church and I always loved helping mix the muffins with my Mom or Dad. In the end her Strawberry Cheesecake Muffins won out. This isn't the first recipe I have made from Ashlyn's blog, do you remember the Greek Style Cucumber Salad I shared last September? The Strawberry Cheesecake Muffins recipe out of our category muffin!

So that is going to wrap it up with this special food strawberry cheesecake muffins recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!