Strawberry Cheesecake Muffins

Redsie's Note:

These are delicious mini strawberry cheesecakes! A friend gave me this recipe and as I love muffins, cheesecakes... and strawberries - just had to try it! I didn't have any fresh lemons so I used lemon extract - can't wait to make them again!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 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:

1. Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
2. Beat together cream cheese and sugar until smooth, set aside.
3. 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.
4. 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.
5. 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.

Reviews

[Chef #724593]

Too much baking powder in this recipe. Uggh! Next time I will use much less!

[Laureen in B.C.]

I made these this morning they are good but tasted more like lemon then Strawberry. Next time I leave out the lemon and add more strawberry. Thanks

[WyomingMoonDust]

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!