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Strawberry Cheesecake Muffins
Strawberry Cheesecake Muffins

Before you jump to Strawberry Cheesecake Muffins recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit As Well As Healthy.

With regards to the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. One of the foods you really should be avoiding is just about any foods you get at a fast food spot. You will find that the nutrition in these types of is non existent and the unwanted side effects will be really bad. In the following paragraphs we are going to be going over foods that you should be eating that can help you remain healthy and balanced.

Nuts and various seeds is a much better option when you are looking for a quick snack to enjoy. You will come to discover that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have much more than others. These types of fatty acids are vital to helping your body create the proper amounts of hormones your body needs for a healthy way of life. One thing you may not recognize is that several hormones that you need will only be able to be produced when you have these fatty acids.

Following a few of the suggestions above you will see that you’ll be living a healthier life. Also if you eliminate all the processed foods that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to strawberry cheesecake muffins recipe. To make strawberry cheesecake muffins you need 22 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Strawberry Cheesecake Muffins:
  1. Provide Streusel Topping :
  2. Take brown sugar
  3. Prepare all purpose flour
  4. Get ground cinnamon
  5. Use unsalted butter, cold and cut into small pieces
  6. You need Muffin Batter :
  7. Take unsalted butter, softened to room temperature
  8. Provide granulated sugar
  9. Take brown sugar
  10. Provide large eggs, at room temperature
  11. Prepare plain yogurt or sour cream, at room temperature
  12. Get vanilla extract
  13. You need all purpose flour
  14. Take baking soda
  15. Provide baking powder
  16. Take salt
  17. Provide fresh or frozen chopped strawberries (if using frozen, do not thaw)
  18. Get Cheesecake Filling :
  19. Get cream cheese, softened to room temperature
  20. You need large egg yolk, at room temperature
  21. Use vanilla extract
  22. Get granulated sugar
Instructions to make Strawberry Cheesecake Muffins:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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