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Strawberry Cheesecake Muffins

Delightful muffins featuring a creamy cheesecake center and fresh strawberries, perfect for brunch or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract Use high-quality for better flavor.
Filling and Toppings
  • 1 cup fresh strawberries, chopped Use local, in-season berries for best flavor.
  • 4 ounces cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the chopped strawberries until evenly distributed.
  5. In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy.
Baking
  1. Fill each muffin cup halfway with the batter, then add a teaspoon of the cream cheese mixture in the center, topping with more batter until each cup is about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool before serving.

Notes

Serve warm, dusted with powdered sugar. These muffins pair well with coffee or lemonade. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.