Strawberry Cheesecake Muffins
Try this Strawberry Cheesecake Muffins recipe, or contribute your own.
Try this Strawberry Cheesecake Muffins recipe, or contribute your own.
- Carbohydrate 376.571546520655 g
- Cholesterol 339.84061001961 mg
- Fat 126.358363991658 g
- Fiber 7.2045997467041 g
- Protein 29.1898014583728 g
- Saturated Fat 52.9029654176544 g
- Serving Size 1 1 recipe (1599g)
- Sodium 70798.3240769586 mg
- Sugar 369.366946773951 g
- Trans Fat 10.014178201572 g
- Calories 2699 calories
Step-by-step
- Preheat oven to 400.
- Line a 12 cup muffin pan with cupcake liners or spray with non-stick spray.
- Combine 2 cups flour, 2 tsp baking powder and ½ tsp salt in a bowl and mix well.
- Beat together 1 cup milk, ¼ cup oil, egg and ½ cup sugar in anotheer bowl.
- Add flour mixture to milk mixture just until well combined. Do not over mix.
- In another bowl, cream together the filling ingredients until smooth,
- In another bowl, mix together the dry topping ingredients, then cut in the butter with a fork until you get a grainy mixture.
- In each liner, put a tablespoon of the muffin batter then a few strawberry pieces, then a half tablespoon of the filling, about a half tablespoon of topping, another layer of batter then fruit and finally remaining topping.
- Bake for 25 minutes or until toothpick inserted in middle comes out clean.
- Let cool in the muffin tin for 5 minutes and then transfer cooling rack.
Substituting frozen strawberries for fresh fruit alters the moisture levels significantly during baking, often yielding a dense crumb because excess water releases into the batter. Fresh fruit holds its structure better when folded into the flour mixture, provided the pieces are chopped uniformly and tossed lightly to prevent sinking. Preheating the oven to 400 degrees Fahrenheit creates the necessary initial blast of dry heat to jumpstart the chemical leavening agents in the baking powder.
Layering batter, fruit, and cream cheese filling inside standard twelve-cup muffin tins builds distinct structural strata within each portion. Resting the baked goods inside the pan for exactly five minutes allows the starches to set before transfer to a wire rack prevents soggy bottoms. Cutting cold butter into the dry topping using a fork produces a crumbly texture that contrasts sharply with the soft interior.
Pairing these rich pastries requires acidic balance to cut through the heavy cream cheese and butter fat. A tart citrus salad dressed simply with lemon juice provides a refreshing counterpart to the sweet berry profile. Alternatively, pour hot black coffee or unsiced Earl Grey tea to bridge the richness of the dairy.
Storing leftovers in an airtight container at room temperature preserves texture for up to forty-eight hours without refrigeration softening the crunchy topping. Microwaving individual portions for ten seconds revives the crumb before serving.
