These strawberry muffins are layered with smooth cream cheese and cinnamon streusel.
Tennessee has been giving some crazy whiplash with the weather lately. Last weekend, we got snow and it was bitterly cold. Today is supposed to be like 57 and tomorrow 63. What season is it? My sinuses are killing me. I actually don't mind for it to be cold as long as it just stays that way when it should and then warms up as it should. So I don't feel too guilty for posting a very summery breakfast recipe.
Last week, Cami made breakfast and she needed strawberries for it. I was pleasantly surprised to find very decent (albeit, a little on the small side) strawberries at the grocery store. So even though it is wintertime, be sure to check your local grocery store and see if they have some good quality (not too expensive because they are out of season) strawberries. This recipe is worth it. The cheesecake filling is delicious along with the streusel. Fabulous muffins all around!
What you need:
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/4 cup canola oil
- 1 cup whole milk
- 1 tsp. vanilla extract
- 2 cups strawberries, cut into small pieces
- 4 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 2 Tbsp. beaten egg
- 1 tsp. vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
- 3 Tbsp. butter, unsalted, cold
- For the muffins: In a medium-sized bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat together milk, oil, egg, and sugar.
- Stir the dry ingredients into the wet very gently. Your batter will be slightly lumpy. Set aside.
- For the cheesecake filling: beat together cream cheese, egg, sugar, and vanilla until smooth. Set aside.
- For the streusel: mix together flour, sugar, and cinnamon. Using a fork or pastry cut, cut in butter until the mixture looks like coarse sand.
- Separate chopped strawberries into two halves.
- In a muffin pan lined with 12 paper liners, add a tablespoon of muffin batter into each. Evenly distribute one half of the chopped strawberries between the 12 liners. Then top each with 1/2 Tbsp. cheesecake filling. Sprinkles with streusel.
- Then add remaining muffin batter, then last half of chopped strawberries, and finally, sprinkle with more streusel.
- Bake in a preheated 400-degree oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes and then remove to a wire rack to finish cooling.
Recipe from The Recipe Critic
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