Strawberry Crumble Cheesecake Muffins
Ingredients:
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
For the Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions:
Prepare the Crumble Topping:
In a medium bowl, mix together flour, granulated sugar, brown sugar, melted butter, and ground cinnamon until crumbly. Set aside.
Prepare the Muffins:
Preheat oven to 350ยฐF (175ยฐC). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix melted butter, milk, egg, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
Prepare the Cheesecake Filling:
In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth.
Assemble the Muffins:
Spoon about 1 tablespoon of muffin batter into each muffin cup.
Add about 1 teaspoon of cheesecake filling on top of the muffin batter in each cup.
Add another tablespoon of muffin batter on top of the cheesecake filling to cover it.
Sprinkle the crumble topping evenly over each muffin.
Bake the Muffins:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
For an extra touch, drizzle some melted white chocolate over the cooled muffins.
These muffins are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Prep Time: 20 mins | Cooking Time: 20-25 mins | Total Time: 40-45 mins | Kcal: 250 per muffin | Servings: 12
