Strawberry Cheesecake Muffins

STRAWBERRY CHEESECAKE MUFFINS

recipe first seen at  Patty's Food adapted from Squirrel Bakes 

Muffin Batter:

2 cups all purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup canola oil

1 cup whole milk (original recipe used 3/4 cup)

1 tsp vanilla extract

2 cups strawberries, cut into small pieces

Cream Cheese Filling:

4 ounces cream cheese

1/3 cup granulated sugar

2 tbsp beaten egg

1 tsp vanilla extract

Cinnamon Streusel 

1/4 cup all purpose flour

1/4 cup granulated sugar

1 tsp cinnamon

2 tbsp butter, cold

Preheat the oven to 400F. Line a 12 cup muffin pan with cupcake liners. Set aside.

Streusel Topping:

Sift the flour, sugar and cinnamon together in a bowl. Whisk together. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand. Set aside.

Cream Cheese Filling:

Beat the cream cheese, egg, sugar and vanilla in a bowl until smooth.

Muffin Batter:

Sift the flour, baking powder and salt in one bowl. Whisk together. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients into the milk mixture gently. Do not overmix. The muffin batter will be slightly lumpy.

Scoop a tablespoon of the muffin batter into each cupcake liner. Sprinkle a few pieces of strawberries. Add a dollop (about a heaping teaspoon) of the cream cheese filling. Sprinkle a little of the cinnamon streusel on top of the filling, followed by another layer of the muffin batter. Add a few more pieces of strawberries. Lastly, sprinkle the cinnamon streusel on top. 

Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes. Remove and transfer to a wire rack to cool completely. Serve warm with a cup of tea or coffee.

 

http://joansfoodwanderings.blogspot.com/2012/04/strawberry-muffins-and-afternoon-tea.html