Strawberry Cheesecake Muffins

"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!"
 
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photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
30mins
Ingredients:
12
Yields:
12 muffins
Serves:
12
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ingredients

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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.

Questions & Replies

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Reviews

  1. karens2kids
    Too much baking powder in this recipe. Uggh! Next time I will use much less!
     
  2. 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
     
  3. 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!
     
  4. Lindas Busy Kitchen
    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
     
  5. LizFP
    I made these a few weeks ago for brunch.My guests raved about them.I will make these again on Christmas day to serve with coffe after opening gifts.Thank you!
     
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Tweaks

  1. cookiedog
    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!
     

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