Best Strawberry Cheesecake Muffins Recipes

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375°. 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. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon zest and almond extract. Stir into dry ingredients just until moistened., Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• 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.

STRAWBERRY CHEESECAKE MUFFINS II

Steps:

• Cream together the cream cheese and confectioners' sugar in a bowl.
• Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
• Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
• Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
• Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
• Preheat an oven to 375 degrees F (190 degrees C).
• Line 6 extra large muffin cups with paper liners.
• Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
• Fill each prepared muffin cup half full of batter. Reserve remaining batter.
• Divide the cold strawberry preserves evenly over the batter.
• Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
• Top each muffin cup with remaining batter.
• Sprinkle muffins with the crumb mixture and chopped pecans.
• Bake in the preheated oven until golden brown, about 25 minutes.

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat together cream cheese and confectioners' sugar until smooth; set aside.
• In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, 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.

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 200oc/Gas 6/fan oven 180oc. Line a muffin tin with 12 paper cases. Sift the flour and baking powder into a large bowl, then stir in the sugar, ornage rind and salt. Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.
• Mix together the soft cheese and sugar for the filling. Half-fill the paper cases with the muffin mixture, then push half a strawberry into each. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cases.
• Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack.