Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

43
UCME 0

"A dessert-type muffin that disappears in minutes."

Ingredients

40 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Beat together cream cheese and confectioners' sugar until smooth; set aside.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

43
  1. 59 Ratings

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So good with some changes. As writen, theyre not sweet enough. For the cream cheese filling, use 1/2 cup confectioners sugar instead of 1/4. For the muffin batter add 1/4 cup granulated sugar (i...

Great concept for a muffin, but the batter does need a bit of work as it is a bit bland as it - I added 1/2 cup of white sugar in addition to the brown and creamed the sugars with 1/2 cup of Lan...

Yummmmmmmy!!!! That sums it up! I got this recipe from a friend and thought I would try it out! The kids love these muffins!!!!!!!!!!! They are totally scrumptious! A little tedious to make, but...

This muffin is the best! The cream cheese/jam filling is to die for. (note - only use 1/2 tablespoon cream cheese for each muffin).

I'm so sorry !!! There is only a 5 star limit !!! 10**********'s

I loved these muffins- though they weren't what I'd been attempting to re-create from the kind I'd tasted at a bakery. The lemon zest adds a wonderful flavor. I created six giant muffins inste...

I made these last night on a whim. I found them very easy to make. The muffin is not very sweet. I used strawberry pie filling instead of jam and creamed it with the cheese and sugar, it was ...

Mine overflowed the first time. I would put less batter in the bottom of the cups next time. Slightly strange aftertaste.

These are good. I omitted the lemon zest and increased the vanilla. Worked out wonderfully.