Strawberry Cheesecake Muffins
photo by Lindas Busy Kitchen
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 4 ounces light cream cheese, softened
- 1⁄4 cup sugar
- 2 1⁄2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 1 1⁄4 cups 1% low-fat milk
- 1⁄2 cup brown sugar
- 1⁄3 cup butter or 1/3 cup margarine, melted
- 1 teaspoon grated lemon zest
- 1⁄4 teaspoon vanilla extract
- 1⁄4 cup low-fat strawberry jam
directions
- Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
- Beat together cream cheese and sugar until smooth, set aside.
- In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
- Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
- Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
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Reviews
-
I doubled up the recipe, and added only a 1/2 tsp of baking powder instead of two in a double recipe. I also added some dried strawberries 16 ounces of them. These were a great hit. Came out perfect. High tops, each bite was filled with cheesecake and strawberries. You can never have enough strawberries! Next time I think I will top them with a fudgey sauce. Hm definately a keeper recipe.. Thanks a ton redsie!
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Let me first say that I loved the idea of these muffins. I had some fresh strawberries, so I cooked up the pint basket of strawberries with 6 pkts. of splenda, then added a little cornstarch in after cooked, to thicken. I let them cool while I made the filling and batter. I loved the taste of the cream cheese mixture. Went very well with the strawberry filling. The muffins were a different story. I creamed the egg, milk, brown sugar, zest and vanilla. However, when I mixed it in with the flour mixture, I used my hand mixer. BIG MISTAKE! The muffins came out flat on top, and very heavy texture. I used a 6 muffin tin, and they made huge muffins. The only thing I really noticed when I bit into them was that there was WAY too much baking powder. I wouldn't use any more than 2 tsp. next time at the most. It's all I could taste in the batter part of the muffin. I will definately play around with this recipe, but I will also make them again and mix by hand, and see if it makes a difference. When biting into a piece with mostly cream cheese and strawberry filling it was fantastic, so I know this recipe has potential. Thanks for sharing Redsie! Made for Zaar Stars Tag Game
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Tweaks
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I love the creamy filling in these muffins. I used raspberry jam in place of the strawberry and subbed orange zest in place of the lemon- both substitutions worked out fine. I found that I did not have enough cream cheese filling to fill all of the muffins so next time I will add another 2 ounces of cream cheese. Thanks Redsie!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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