Strawberry Cheesecake Muffins
These Strawberry Cheesecake Muffins are made with fresh strawberries and a layer of creamy cheesecake filling. They’re finished with a perfectly sweet dusting of cinnamon sugar on top!
Ingredients
Muffins:
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup milk
- 1 cup diced fresh strawberries
Cheesecake Filling:
- 4 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Topping:
- 3 Tablespoons butter, melted
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line muffin pan with 12 paper liners.
- Combine flour, baking powder, salt, and cinnamon in a medium bowl and mix well. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg and mix by hand. Add in dry ingredients and milk, mixing just until combined. Carefully mix in strawberries.
- Prepare cheesecake filling by beating cream cheese, sugar, and vanilla together until smooth.
- Place 1 heaping tablespoon of muffin batter into each prepared muffin cup. Next, layer 1 tablespoon of cheesecake filling on top. Complete with a final layer of muffin batter, about 1 heaping tablespoon. Add any remaining batter to any muffins that look like they need a bit more. :)
- Bake in preheated oven for 30 minutes or until toothpick inserted into center comes out clean. Allow to cool in pan slightly before transferring to a wire rack.
- Melt butter in a small, shallow bowl. Combine cinnamon and sugar in another small bowl. After muffins have cooled slightly, dip the tops of each into the melted butter, then into the cinnamon sugar topping. Enjoy!
Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 159mg | Potassium: 117mg | Sugar: 19g | Vitamin A: 410IU | Vitamin C: 7.1mg | Calcium: 51mg | Iron: 0.9mg