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Before you jump to Strawberry Cheesecake Muffins recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen more green.
You may well prefer cooking with your oven, but using a microwave instead will cost you a lot less money. Perhaps the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is definitely not true. A dishwasher is particularly effective when it’s full before a cycle is going. Save even more money by air drying or cool drying your dishes rather than heat drying them.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, of course. Mostly, all it requires is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to strawberry cheesecake muffins recipe. You can have strawberry cheesecake muffins using 22 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Strawberry Cheesecake Muffins:
- You need Streusel Topping :
- Take 1/4 cup brown sugar
- Get 1/2 cup all purpose flour
- Provide 1 tsp. ground cinnamon
- Use 1/4 cup unsalted butter, cold and cut into small pieces
- Provide Muffin Batter :
- Get 1/2 cup unsalted butter, softened to room temperature
- You need 1/2 cup granulated sugar
- Provide 1/4 cup brown sugar
- Take 2 large eggs, at room temperature
- You need 1/2 cup plain yogurt or sour cream, at room temperature
- Get 2 tsp. vanilla extract
- You need 1 3/4 cups all purpose flour
- Get 1 tsp. baking soda
- Use 1 tsp. baking powder
- Get 1/2 tsp. salt
- Get 1 1/4 cup fresh or frozen chopped strawberries (if using frozen, do not thaw)
- Get Cheesecake Filling :
- Prepare 6 oz. cream cheese, softened to room temperature
- Use 1 large egg yolk, at room temperature
- Provide 1 tsp. vanilla extract
- Take 3 tbsp. granulated sugar
Steps to make Strawberry Cheesecake Muffins:
- 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.
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