Strawberry Cheesecake Muffins. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt.

Share some people, cooking is indeed work which is quite simple. Besides they are indeed like cooking and have talents cooking that is quite, they are also smart in integrating each dish so that it becomes food delicious. But there are those who cannot cook, so they must learn and see recipes that are easy to follow.

The end of the day weariness often promote you over the edge and into a drive-thru window. But in fact, there are some really quick and easy recipes here to help you get a delectable and ideal meal on the table in no time.

Yogurt: Use your favorite yogurt; I prefer nonfat plain Greek yogurt but regular (not Greek) would be just fine. Try with strawberry flavored, vanilla, low fat, or. Strawberry Cheesecake Muffins-strawberry muffins with a lemon cheesecake filling and sweet graham cracker streusel topping. You can cook Strawberry Cheesecake Muffins using 22 ingredients or scant. Here is how you cook it.

Substances of Strawberry Cheesecake Muffins

You need of Streusel Topping :.
Provide 1/4 cup of brown sugar.
You need 1/2 cup of all purpose flour.
Prepare 1 tsp. of ground cinnamon.
Provide 1/4 cup of unsalted butter, cold and cut into small pieces.
Provide of Muffin Batter :.
Provide 1/2 cup of unsalted butter, softened to room temperature.
Provide 1/2 cup of granulated sugar.
You need 1/4 cup of brown sugar.
Provide 2 of large eggs, at room temperature.
Provide 1/2 cup of plain yogurt or sour cream, at room temperature.
Provide 2 tsp. of vanilla extract.
Prepare 1 3/4 cups of all purpose flour.
You need 1 tsp. of baking soda.
You need 1 tsp. of baking powder.
Prepare 1/2 tsp. of salt.
Provide 1 1/4 cup of fresh or frozen chopped strawberries (if using frozen, do not thaw).
Prepare of Cheesecake Filling :.
Provide 6 oz. of cream cheese, softened to room temperature.
Provide 1 of large egg yolk, at room temperature.
Provide 1 tsp. of vanilla extract.
Provide 3 tbsp. of granulated sugar.

Strawberries were on sale so I bought four containers. I thought we could eat four containers, but then Caleb and Josh got sick, so it was just me eating the strawberries. These Strawberry Cheesecake Muffins are a delicious way to welcome Spring. What is it about Strawberry muffins?

These recipes make in some 80 minutes from start to finish, and 8 steps. Get ready to adhere these recipes to get you thru a occupied back-to-school season!. Here is how you make it.

Strawberry Cheesecake Muffins instructions

Preheat the oven to 425°F. Prepare a muffin pan by either lining it with cupcake liners or spraying the tins with non-stick cooking spray. Set aside..
Make the streusel : In a small bowl, toss together the brown sugar, flour and cinnamon. Cut in the butter using a pastry knife or by mixing with a fork until the mix resembles coarse crumbs. Set it aside..
Start the muffins by beating the butter in a medium bowl using a hand held mixer or a stand mixer fitted with a paddle attachment. Beat for 1 minute, until smooth and creamy, then add the sugars and beat until all creamed together. Add the eggs, yogurt (or sour cream) and vanilla extract. Mix until completely combined. Scrape down the sides of the bowl as needed..
In a separate large bowl, whisk together the flour, baking soda, baking powder and salt. Then pour the wet ingredients into the dry and whisk together until combined and little lumps remain. Then use a wooden spoon or a rubber spatula to fold in the strawberries. The berries may bleed a little, creating a pink-ish batter..
Make the cheesecake filling by beating the cream cheese in a medium bowl using either a hand held mixer or a stand mixer fitted with a paddle attachment until creamy. Then, beat in the egg yolk, vanilla extract and sugar until combined..
Spoon about 1 tbsp. of muffin batter into the bottom of the muffin tins, then 1 spoonful of cheesecake batter, then more muffin batter, filling them up to the top. It's ok if some cheesecake mixture is showing through in some spots. Sprinkle each muffin with streusel and press it down gently so it sticks..
Bake the muffins for 5 minutes at 425°F, then, keeping the muffins in the oven, lower the temperature down to 350°F and bake for an additional about 16-18 minutes, or until a toothpick inserted into the center comes out clean..
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely. Store covered in the fridge for up to 5 days. Muffins can also be frozen for up to 2 months. Just thaw in the fridge overnight..

I mean seriously, I could eat it every day of my life and be a very happy. It is like pockets of strawberry jam inside each bite and then the dreamy cheesecake filling in the middle. Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. These Strawberry Cheesecake Muffins are made with fresh strawberries and a layer of creamy cheesecake filling. They're finished with a perfectly sweet dusting of cinnamon sugar on top!